Creamy Tomato Soup: Never Eat Condensed Soup Again!

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too.creamy tomato soup It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold! creamy tomato soup

Creamy Tomato Soup

Vegan and Gluten-Free


  • 9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
  • 1 large onion
  • 3 ribs of celery
  • 8 cloves of garlic
  • 3 carrots
  • 1 to 2 cups of water


  1. Wash all produce well and remove and discard any leafy ends.
  2. Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
  3. Cook on low all day.
  4. Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. :)
  5. Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing. I recently became a Blendtec affiliate! Did you know you can get $100 Off + Free Shipping on Blendtec Factory Recertified Blenders

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

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Spring Meal Plan

Have you created your Meal Plan for the week yet? If not, what is standing in your way? Is it too hard, too time consuming, or just too much trouble? I’ll admit I don’t always stick to our plan 100%. Sometimes I am missing an ingredient, or our plans will change. Some days I just don’t get the prep work done ahead of time. Still having a Meal Plan helps to focus my food prep and keeps me cooking instead of order takeout or eating cereal (again) for dinner.

As the weather heats up here in Arizona I know my days using the oven are numbered and I’ll be switching to the Crock Pot for more of our meals. Using the Crock Pot also helps me have dinner prepared at the right time. Often I get distracted and don’t start dinner until too late. If it’s in the Crock Pot I’m ready.

On the plus side my garden is producing and I think I’ll be harvesting my first ripe tomatoes this week. I see some jalapenos growing out of the little blossoms, and I have more basil than I know what to do with.

Spring Meal Plan that is vegan and Gluten-free

Spring Meal Plan


Every morning I get us super early and make a homemade breakfast for my family. Just kidding, we’ve been relying on cereal quite a bit lately. Some days we have oatmeal or other oat-free hot cereal like Bob’s Red Mill Mighty Tasty Gluten-Free Hot Cereal. I prefer dinner leftovers for breakfast but most mornings are made up of the following:

  • Cereal with fresh blueberries and mangos
  • Toast with SunButter Natural Sunflower Seed Spread and Apples or bananas
  • Breakfast Rice with Cinnamon, Apples and Raisins
  • Baked Sweet Potatoes with Cinnamon
  • Baked Potatoes with a little sea salt (I’m the only weird on who eats this)


I eat leftovers whenever they are available but my kids normally want sandwiches. We usually have a fruit or veggies as a side.

  • SunButter Sandwiches with jelly
  • Gluten-Free Pasta with marinara
  • Leftover Soup with Baked Potatoes
  • Veggie Wrap OR Veggie Sandwich on tasted bread


I usually put more work into dinner that the other meals. We have several evening appointments this week so I’m hoping to make many of these meal ahead.

If you need some ideas for Cinco de Mayo meals check out last weeks Mexican Food Meal Plan! It is full of Vegan and Gluten-Free ideas!

This post contains affiliate links. 

custom meal plan

Cheesy Broccoli and Rice Casserole (Crock-Pot)

I’m constantly working on recipes that will be easy as well as delicious. This recipe is both and 100% comfort food.

I admit, this isn’t the same dairy and fat-filled Broccoli and Rice Casserole I used to make in our omni days but for any of you who have tried my other Broccoli and Rice Casserole I think you’ll love this. Also, you can change-up the veggies for a little variety.

Broccoli and Rice Casserole

Cheesy Broccoli and Rice Casserole


  • 2 cups brown rice
  • 3 cups water
  • 1/2 cups nutritional yeast
  • 1/4 cup brown rice flour*
  • 1 tsp onion powder
  • 1/2 tsp sea salt (optional)
  • 1/2 tsp garlic powder
  • 2 cups plant-milk (I use rice milk)
  • 3 cups chopped broccoli (or other veggies)


  1. Pour all ingredients into your crock-pot and give everything a good stir.
  2. Set crock-pot to low and cook for 3-4 hours. I gave it a stir about once an hour. 


This is great as a main dish. It is comforting and filling, perfect for cold weather.

*If you don’t have brown rice flour you can use wheat flour instead.

If you like this recipe try my Easy Crock Pot Mexican Rice and Bean Casserole!

The Easy Mexican Casserole Just Got Easier

Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!


I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week!

The main difference with the slow cooker version is that the flavors are much richer. I found it to be so savory that I didn’t even want to add salsa or guacamole. I know, it sounds like blasphemy but it was that good.


Ingredients (This recipe doubles and triples really well. The photo above is a triple recipe)

  • 1 cup uncooked brown rice
  • 3 cups water
  • 1 8 oz can of tomato sauce
  • 1 tsp salt (optional)
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
  • 1 cup corn (optional)


  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.


Try not to eat this straight from the slow cooker. Use bowls for crying out loud! This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything.

If you don’t have a Crock-Pot don’t fret! Check out my stove top and casserole versions HERE. This recipe has become a favorite for many of my readers. I’ve made it at cooking demo’s with rave reviews.

If you need an equally rich dessert check out this Chocolate Mousse!

Extended Family July…week 3

I hope you have been inspired this month as we’ve talked about how to cook (and eat) while beating the heat. So pour yourself a cook drink and sit back and relax.

Brittany Jan pic


Do you cook outside? What are your favorite foods to grill?
I LOVE to cook outside, get me a grill and a large glass of lemon water and I am in paradise. My favorite foods to grill are almost ANY vegetable, specifically: onions, brussels sprouts, asparagus, peppers, and eggplant. I also love pineapple and peaches on the grill!
Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?
Please don’t shun me from the blogging community, but I have never used a slow cooker!! AH! I have eaten meals made in them though, and for me a big hearty soup is the way to go! Lots of beans, legumes, and veggies.
Do you have a favorite No-Cook recipe?
My favorite no cook recipe would have to be my No Bake Energy Bites! Perfect for JUST about anything, and kept in the fridge to help cool you off on the hot days! Second to that would be a classic PB&J ;).
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Suzanne jan pic
Suzanne & Carlos
Do you cook outside? What are your favorite foods to grill?
No, we do not cook outside during the summer. In San Antonio, it gets to about 100 degrees, give or take a few, everyday. So, no thank you, we prefer to stay indoors!
Do you use a slow cooker (Crock-pot) and if so what are your favorite recipes?
I have a slow cooker, but I have not used it in ages. In fact, I forgot that I had it until I started answering this question! I guess I need to pull it out and start using it!
Do you have a favorite No-Cook recipe?
I have a few favorite no cook recipes. My everyday lunch is a giant salad consisting of whatever vegetables we have on hand.  We love to eat mock tuna and it is very easy to make. I also like to make my black bean, mango, quinoa salad.
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What is your favorite No-Cook Recipe? What about a semi-no-cook recipe? I love this super easy Taco Salad! When I want a sweet treat I love this Fresh Fruit Parfait, Chocolate Mousse, and these Chocolate Frozen No Bake Bites.
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