If you’re not planning to strain or food-mill the soup in the evening, you might wish to peel the tomatoes now (a serrated peeler is good for this). Coarsely chop the tomatoes and put them in the slow cooker with the beans, basil, stock,
With an immersion blender, puree the soup until very smooth. If you’d like, pour the soup into a sieve set over a large bowl or pot and push it through with a rubber spatula (or pass it through a food mill fitted with the smallest-holed disk), discarding the seeds and bits of skin in the sieve, then return the soup to the cooker to reheat. Blend in the oil and the cream cheese, if using. Season with more salt and pepper, if needed, and serve.