slow cooker creamy tomato basil soup (dairy free)

slow cooker creamy tomato basil soup (dairy free)

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Back from NYC!

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There’s nothing like it. I really do love that city. To visit – not sure I could live there. We had THE MOST perfect weather. Low 80’s/high 70’s and sunny pretty much all weekend. LOW HUMIDITY! It was amazing.

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Back in Birmingham, back to reality. And humidity.

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My favorite part? The Broadway plays. We saw Waitress and Beautiful. Very hard to pick a favorite but I’d have to say Beautiful although Jesse Mueller was great to see in Waitress. The food was awesome, the sights, the shopping. We walked SOO much and even successfully navigated the Subways.

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Back! I guess I made tomato soup because I forgot how hot it was here. My boyfriend has been asking “why don’t you ever make tomato soup anymore” for like the last 5 months. Probably because it hasn’t gotten below 95 degrees with 200% humidity BUT it’s only low 90s this week and less humid. Perfect soup weather right?

Slow cooker creamy tomato basil soup is dairy free, vegan, and really hits the spot.

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I do have a kitchen accessory that I find necessary for tomato soup and really find useful for most soups and other sides I made. Besides the obvious – slow cooker – my hand-held blender is so useful here. You can leave the soup in the slow cooker and blend right there vs. blending in batches in a food processor/large blender. They are not that expensive and make life SO much easier.

No, but it’s football season (although my team seems horrible after the first week), and this is me telling the weather to cool down.

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Bring. On. Fall.

slow cooker creamy tomato basil soup (dairy free)


  • 3/4 cup cashews
  • 1/2 cup pumpkin seeds or pepitas
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 oz.) cans tomatoes - I use whole san marzano with the juices
  • 4 cups low sodium vegetable broth
  • 1/2 cup sun dried tomatoes
  • 3 tbs tomato paste
  • 1/2 cup coconut cream
  • 1 tsp salt
  • 1/2 tsp pepper, red pepper and thyme
  • Basil and parsley for serving


  1. Place all ingredients except the fresh basil, parsley and coconut cream in a slow cooker. Cook on high for 4-6 hours or low for 8-10 hours. When done, add the coconut cream and puree with a hand-held blender. If you don't have a hand-held blender, use a food processor or normal sized blender. Serve hot topped with fresh basil and/or parsley.

slow cooker creamy tomato basil soup (dairy free)

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