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.
- 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).