By the way - you can easily double this recipe for a larger group or for freezing.
Core the tomatoes and add to the slow cooker.
Add most of the ingredients. That means all of the ingredients EXCEPT THE DAIRY-FREE MILK. Stir well.
Turn on low and cook for 4 hours and go on your merry way.
Turn slow cooker off and take off the lid. Let cool for about ½ hour.
When the soup is cooler pour the cooked tomato mixture into a blender. You may have to do the blending in batches. Hot mixtures seem to want to blow out the top - no matter how hard you hold the lid down. So make sure it's cool.
Hold down the lid - just in case. Turn on the blender to low then turn it up to medium and process until completely blended.
Strain the tomatoes to get any of the pulp out. This is how I do it - I place a bowl on the counter and set a strainer on top of the bowl. Have the strainer fit on the edge so that you don't have to hold it.
Lift and tilt the strainer until all of the natural liquid strains through. Then take the back of the wooden spoon and push the remaining mixture through the strainer. There will only be a little bit left in the strainer when you are done. The process only takes a minute.
If you are going to freeze your soup this the point where you would package in freezer containers. If you are not freezing then continue on ...
Right before serving pour into a large saucepan or large bowl and add the almond milk. Heat through, without coming to a boil.
Sprinkle on croutons or vegan parmesan cheese and serve. It is good cold too. No kidding!