One of my favorite winter soups is the tomato soup from Nordstrom Cafe. It is awesome, in fact forget winter, I can eat it any time of year. But these days, the only Nordstrom I see is the online version, and I’m pretty sure I can’t order the soup online! Since my craving has been hounding me, I decided that I would take a stab at some creamy tomato soup of my own. My recent creation of Cashew Walnut Cream Sauce has proven to be a great addition to many of my recipes that need that creamy flavor, so this is where I turned for the creaminess in this soup. As the tomato base, I reconfigured my Classic Red Red Sauce and added a few ingredients I use in other soups. The overall result was awesome!
It has a few hidden veggies, a touch of creaminess, and my kids absolutely devoured it. If you wanted to, you could even add a few more veggies into it . Zucchini or cauliflower would hide well in this soup since they don’t have a powerful taste and most likely will not be noticed. To make it easier for my kids to eat, and also give them some extra protein and carbs, I mixed some quinoa into their bowls. This thickened the soup a bit and they were not only able to eat it really easily, but they did not make much of a mess, a bonus for me! This soup can be made in either the crockpot or stovetop, making it a great meal to put together for those busy days. Enjoy it with some of your favorite crackers or bread, and even a side salad!
Looking for more soup recipes so delicious your kids will love them? Check these out!
- Instant Pot Smoky Kale and White Bean Soup
- Veggie Noodle Miso Soup
- Cauliflower and Roasted Butternut Squash Soup
- The Ultimate Creamy Winter Squash Soup
Creamy tomato soup without the bloated aftermath...never thought possible? Think again! This warm and savory dish is the perfect way to end a cold winter night. You'll fool even the most devoted dairy eaters!
- A splash of veggie broth for sautéing veggies (or your favorite oil if using oil)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup sweet onion, chopped
- 1 teaspoon crushed garlic (2-3 cloves, depending on size)
- ¼ cup fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- about 36 ounces pure Italian whole/peeled or crushed tomatoes (no other ingredients)
- 32 ounces veggie broth
- Himalayan Pink salt to taste
- fresh ground pepper to taste
- 1 cup Cashew Walnut Cream Sauce
note: This can be made in either a crock pot or on the stove. See instructions for details on how to do each. For the Cashew Walnut Cream Sauce, you may also sub in the sauce from my Creamy Potato & Veggie Casserole or Creamy Orzo Risotto for a lower fat version or even the Roasted Garlic Alfredo for a fat free version.
UPDATE 5/16: I made the lazy moms version of this!! I simply put the carrots, celery, onion, garlic, 1/2 cup cashews, 1.2 cup walnuts and veggie broth in a blender and pureed until it was all smooth. I then added basil, oregano, thyme, smoked paprika, salt and pepper and pulsed until the herbs were finely chopped. Poured it along with the crushed tomatoes into a pot and cooked! It turned out great!
At this point you can transfer the mix to a crock pot. Then add the rest of the ingredients and cook on low for 6-7 hours.
If cooking in the pot, add the rest of the ingredients into the pot, bring to a simmer, and cook covered on low for 2 hours.
When the soup is pureed, add in the cream sauce and mix well. Taste and add more salt, pepper, or paprika if needed. Cook 10-20 more minutes and serve!