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Creamy Tomato Soup (Dairy-Free)

Creamy Tomato Soup (Dairy-Free)

8 hours (10 min hands on)

This Slow Cooker Creamy Tomato Soup is reminiscent of the old school condensed variety (but no judgements here because there is something nostalgic about tomato soup from a can) but way better for you. It’s rich and creamy without a drop of dairy (thanks to butternut squash), and insanely simple. After work, whir it up in a blender until smooth.

Nutrition Notes

If you’re feeling ambitious, reserve the butternut squash seeds and toast them! They are a great source of fiber and contain other beneficial nutrients like magnesium, zinc, and essential fatty acids. Rinse them off and remove all stringy squash bits, then pat them lightly to dry. Coat with olive oil and toss with a fine sea salt (or use popcorn salt). Roast on a sheet pan in a 250 degree oven for about 20-25 minutes (check after 15 to make sure they don’t burn).

  • 2 cups peeled and chopped butternut squash
  • 1/2 medium onion, chopped
  • 1 garlic clove
  • 1 28-oz can diced tomatoes with juice
  • 2 cups chicken or vegetable stock
  • 2 tsp dried basil
  • kosher salt to taste

In the crock of a slow cooker, combine all ingredients except salt. Cover and cook on LOW 8-9 hours or on HIGH 4 hours.

Carefully transfer to an 8-cup blender and blend until super smooth. Season to taste with kosher salt (between 1-2 tsp).

Meal Prep Tips

Peel and chop the butternut squash and chop the onion up to 4 days in advance. They can be stored together in an airtight container in the fridge. Don’t worry about chopping the vegetables evenly, as it all gets whirred in a blender anyways.

Combine all ingredients in a slow cooker vessel/crock up to 24 hours in advance. Transfer crock to slow cooker in the morning before leaving for work.

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