If there is one reason to love winter, it is that it is soup season. I really do love a good warm soup. Having something warm to eat like soup is so soothing. In the summer I love eating lots of salads because they are so refreshing, and during the winter I love lots of warm soups because they are calming and warming.
If you love tomato soup, you are going to LOVE this recipe! It only takes a few ingredients and only 10 minutes of prep time. I cooked mine in a slow cooker, however you can cook this in a pressure cooker in less time.
For this recipe, you will need a blender of some sort. An immersion blender is great because you can blend directly into the slow cooker. You can also use a high speed blender (but be careful when transferring the soup while hot)
You also will need something creamy! I used a plant based cream cheese for this recipe, however you can use a greek yogurt or almond milk.
Don’t worry about chopping up your veggies here because you will be blending them!
You are going to love this recipe! Enjoy!
Yields: 6-8 servings
2 28 oz. cans of diced tomatoes
2 red bell peppers de-seeded
1 jalapeno halved & de stemmed (seeds optional)
1 tbsp avocado oil
1/2 onion roughly chopped (red or yellow)
3 cloves of peeled garlic
salt to taste
pinch of basil
pinch of parsley
1/2 tsp oregano
1/4 cup plain cream cheese or greek yogurt (almond milk or plant based cream cheese works well)
Place all of the ingredients (leaving out the cream cheese/yogurt) into your slow cooker. Cook for about 2-3 hours. Then add the cream cheese or yogurt and blend until the soup is smooth and free of clumps. Then cook for the remaining time. If using a pressure cooker, follow manufacturers directions. Once it is cooked to desired preference, serve and enjoy!
I can’t wait to hear what you think! Let me know in the comments below!
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