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. 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
Creamy Tomato Soup
Vegan and Gluten-Free
Ingredients
- 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
Do
- Wash all produce well and remove and discard any leafy ends.
- 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.
- Cook on low all day.
- Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
- 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.
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!
Creamy Tomato Soup
vegan, gluten-free, and sodium-free Creamy Tomato Soup
Ingredients
- 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
Instructions
- Wash all produce well and remove and discard any leafy ends.
- 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.
- Cook on low all day.
- Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself.
- Add salt if needed.
Notes
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.
I think this sounds delicious! I cant wait to try it and I bet I could use this in my Lentil soup instead of V8. I have missed tomato soup so very happy to have this recipe. So far every recipe by Holly that I have made is DELISH!!
Kathleen,
I thought this would be great with lentils and potatoes. I have leftovers of both and I plan to mix them together today for a snack. It is thicker than v-8 but it would make a great soup base.
Thank you so much Kathleen! Your comments always encourage me!
Thanks Holly, I’m going to dehydrate a batch of this and take it on the JMT with me this summer…imagine this…you’ve been on the trail for three weeks with only llamas, trout, bears and skeeters for company…and for dinner you whip out a nice bowl of Holly’s Tomato Soup! Yowsah…that’s what I’m talking about!
Thanks
Jack that is the coolest thing I’ve ever heard! If you happen to snap some pictures send them to me!
OHH this looks SO good. I have never made soup in my Blendtec, and I’ve had it for nearly 5 years!! Time to change that!
My hubs makes smoothies a lot, I purée beans a lot but this tomato soup is a game changer. I’m gonna do potato soup soon!
Tomato soup = comfort!
I’m making it again as soon as my tomatoes ripen! It was perfect for a quick snack!
How many servings does this do? My crockpot is only 1.5Qt.
Also, I don’t have a Blendec/Vitamix so hopefully just the hand immersion blender will do the trick! I usually add (Sea Tangle) kelp noodles in my slow-cooker soups as a no-carb alternative to pasta, but I think I’ll skip it for this recipe due to the pureeing!
Is there a particular less watery variety of tomato that works best? Roma, Plum, Grape?
Finally, since carrots might sweeten the tomato soup, I think I’ll try with a couple of purple potatoes or hemp/coconut milk to thicken? Or maybe even chia seeds?!
Do you leave skins on tomatoes, or blanch and remove skins first?