Creamy Vegan Tomato Soup with Tempeh Croutons Slow Cooker Recipe

Prep Time
< 45 minutes
Cook Time
3+ hours
Servings
6
Ingredients:
  • Creamy Tomato Soup:
  • 2 tbsp olive oil
  • 1 large carrot, diced
  • 1 onion, diced
  • 3 cloves garlic, halved
  • 2 tbsp finely chopped fresh thyme
  • 1 tsp paprika
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 cups sodium-reduced vegetable broth
  • 1 can (28 oz) whole tomatoes
  • ¾ cup coconut milk
  • 4 tsp cider vinegar
  • 1 tbsp tamari sauce
  • Tempeh Croutons:
  • 8 oz tempeh, diced
  • 3 tbsp canola oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp dried oregano
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • ¼ tsp smoked paprika
  • ¾ cup grated vegan Parmesan cheese
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil
Instructions:
  1. Creamy Tomato Soup:
  2. In your Crockpot slow cooker, combine olive oil, carrot, onion, garlic, thyme, paprika, salt, and pepper. Stir in broth, tomatoes, coconut milk, cider vinegar, and tamari.
  3. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, or until vegetables are tender.
  4. In blender, purée soup until smooth. Return to slow cooker.
  5. Cover; cook on LOW 3 to 5 minutes or until heated through.
  7. Tempeh Croutons:
  8. Meanwhile, in bowl, toss together tempeh, canola oil, salt, pepper, oregano, garlic powder, chili powder, and smoked paprika.
  9. In large skillet set over medium-high heat, cook tempeh in single layer, leaving space in between, for 8 to 10 minutes or until starting to brown over. Remove from heat.
  10. Ladle soup into bowls; garnish with croutons, vegan cheese, parsley, and basil.
Soups And Stews
Vegan
Vegetable
Slow Cooker