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Slow Cooker Dairy Free Tomato Basil Soup

This recipe is a dairy-free version of classic tomato basil soup.
Course Soups & Stews
Cuisine American
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 10 1-cup servings
Author Deborah Tayloe

Ingredients

  • 28 oz. can of salt-free organic crushed tomatoes
  • 28 oz. can of salt-free organic tomato sauce
  • 32 oz. box of reduced-sodium vegetable stock
  • 2 - large handfuls of fresh basil washed and chopped
  • or
  • 1 tbl. dried basil
  • 1 sprig of fresh rosemary--washed and on the stem
  • fresh or dried parsley to taste
  • 2 cloves of freshly grated garlic
  • 1/2 tsp. of black pepper
  • 1/2 tsp. of ground red pepper
  • 1 cup of plain unsweetened almond mild (optional)

Instructions

  • Open the cans of crushed tomatoes and tomato sauce and place them in the slow cooker.
  • Add the entire box of vegetable stock
  • Add the garlic, herbs, and pepper to the slow cooker pot.
  • Cook on low setting for 7 hours. The soup will slightly reduce and thicken up. If you're at home, stir occasionally. However, if you put this on while away, no worry although you might get a little "sticking" when you wash the crock.
  • If you want to add almond milk or other non-dairy milk, stir it in after 6 hours, whisk it in, and re-cover the crock for an additional hour. Note: if you are planning to can this soup, do not add the milk substitute.
  • Remove the rosemary and discard the stem.
  • This soup has a rustic texture with small flecks of tomato which is lovely. If you prefer to smooth it out, you may use an immersion blender. That's your preference.

Notes

  1. I chose salt-free, organic tomatoes for my soup. This is because I'm on a low-sodium diet due to hypertension. I still recommend purchasing the sodium-free organic tomatoes as some canned tomatoes have staggering amounts of salt. Control your salt intake by seasoning it from your own salt shaker.
  2. You don't have to add the almond milk, although it does give a nice creamy consistency. Feel free to experiment with your favorite milk.
  3. Omit the almond milk if you're canning the soup. It will curdle in the canner. Instead, add the almond milk when you heat up the soup to eat it.