A creamy tomato soup is always nice to curl up with on a cold day. I like dipping a dairy free cheese sandwich in a bowl of it personally. It’s a nice comfort food that just makes me feel warm inside no matter the weather. Today the rain is pounding outside my window and it’s just the perfect day for soup. I made up a lovely batch and decided to share how I made it with you so you can devour some yourself. I make my soup in a Crockpot but you can also do it on the stove cooking the tomatoes until they are soft.
Step #1: Core tomatoes
You can use a coring tool or a simple knife to cut out the middle of your tomatoes. You will want to do this with around ten decent sized tomatoes to make a nice batch of soup.
Step #2: Place tomatoes and herbs in your pot or Crockpot
Pile your tomatoes into your cooking device and put seasonings on top. Cook for around three hours in a Crockpot or 30 minutes in a stove-top pan.
Step #3: Add almond milk and blend
Add almond milk and use an immersion blender or dump into a kitchen blender to blend until creamy.
Step #4: Enjoy!