Crockpot Creamy Tomato Soup (paleo, whole30, dairy-free)

Crockpot Creamy Tomato Soup (paleo, whole30, dairy-free)

from realfoodwholelife.com
1 servings

Crockpot Creamy Tomato Soup is super simple to make, and is creamy, dreamy, sweet and savory. Your new favorite paleo, whole30, dairy-free recipe!

Ingredients

  • ½ cup raw (unsalted cashews)
  • 1 medium yellow onion (diced)
  • 2 large garlic cloves (minced or grated)
  • 4 cups vegetable stock
  • 1 28- oz can crushed or diced tomatoes
  • ⅓ cup sun-dried tomatoes
  • 1 6- oz can tomato paste
  • 1 teaspoon Italian seasoning
  • 1½ teaspoons salt
  • 1 teaspoon honey (optional)
  • 2 scallions (chopped (optional))
  • 1/4 cup chopped basil (optional)

Directions

  1. 1

    Place the cashews in a small bowl and cover with water. Set aside.

  2. 2

    Place the onions, garlic, vegetable stock, crushed tomatoes, sun-dried tomatoes, tomato paste, Italian seasoning, salt, and honey (if using) into the base of a slow cooker, stirring to combine.

  3. 3

    Cook on high for 4 hours or low for 6 hours.

  4. 4

    When the soup is finished cooking, drain, and rinse the cashews. Place into the slow cooker, stirring to combine.

  5. 5

    Using an immersion blender, blend the tomato mixture until well combined and very smooth, about 2 minutes. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.

  6. 6

    Serve hot, topping with scallions and basil if you like.