Crock-Pot Vegan Tomato Soup

A classic tomato soup made the easy way for a cold day.


  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 4 cups low sodium vegetable stock
  • 2 pounds tomatoes on the vine
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 3/4 cup chopped basil, plus more for garnish
  • 1/2 cup unsweetened almond milk


  1. Place the onions, garlic, carrot, vegetable stock, tomatoes, dried basil, pepper, and sea salt into the slow cooker, and stir to combine.
  2. Cook on high for 3-4 hours or on low for 5-6 hours.
  3. Using an immersion blender, blend the tomato mixture until well combined and very smooth. If you don't have an immersion blender, carefully transfer to a blender, in batches.
  4. Add the almond milk and basil, and stir to combine, and cover till heated through.
  5. Garnish with fresh basil, if desired.