Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, slow cooker tomato soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Slow Cooker Tomato Soup is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Slow Cooker Tomato Soup is something that I have loved my entire life.
Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. I just made this soup last night in my crockpot and I finished it off with the cream and immersion blender this morning. An easy slow cooker tomato soup recipe, perfect for when you have a glut of tomatoes.
To begin with this recipe, we have to first prepare a few ingredients. You can have slow cooker tomato soup using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Tomato Soup:
- Take 2 (28 oz) cans of low/no sodium crushed tomatoes
- Make ready 2 cups low/no sodium chicken or vegetable broth
- Make ready 1 medium onion, chopped
- Prepare 1-2 cups carrots, diced
- Prepare 2-3 cloves garlic, minced
- Get 2 tsp dried oregano
- Make ready 1 tsp dried thyme
- Make ready 2-3 bay leaves
- Get 4 tbsp no salt butter
- Make ready 1 cup whole milk, half and half, or coconut milk
- Get Ground black pepper for taste
If you love this slow cooker tomato soup recipe, then you'll want to try these other vegan slow cooker recipes: Slow Cooker Minestrone Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Vegetable Chowder. This slow cooker tomato soup is an absolute delight as it's packed with a ton of flavor. The best part about making this slow cooker tomato soup from scratch is that you can decide on the flavorings. Grated Parmesan is always an excellent way to finish off a hearty tomato soup.
Steps to make Slow Cooker Tomato Soup:
- Add all of the ingredients, except the bay leaves and milk/cream, into the slow cooker. Stir everything together.
- Next, place the bay leaves into the pot, close the lid, set the temperature to low, and cook for 6 to 8 hours. It took us about 7 hours.
- At the end, remove half of the soup to a bowl or blender. Pour half of the milk/cream, and blend it all together. Repeat for the second half and return the soup to the slow cooker. Remove the bay leaves before blending together
- Enjoy! Maybe with a Ghost shaped quesadilla?
Even with our big family, that's a lot of tomatoes to eat. Lusciously creamy and full of tomato and basil flavors, this slow cooker tomato soup is out of this world! I went with an old classic with a few twists… tomato, basil and parmesan soup with mozzarella cheese stuffed crescents (the "grilled cheese" component). And that's where recipes like this Slow Cooker Tomato and Tortellini Soup come in! You'll quickly sauté some diced vegetables in a skillet at the beginning of this recipe along with some tomato paste which serves as a thickener, then the soup is cooked the rest of the way using the slow cooker.
So that is going to wrap this up with this special food slow cooker tomato soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
