Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, creamy tomato soup - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Creamy Tomato Soup - Slow Cooker is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Creamy Tomato Soup - Slow Cooker is something that I’ve loved my entire life.
Slow Cooker Creamy Tomato Soup is a simple homemade tomato soup that is easy to make right in your crockpot! This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
To begin with this particular recipe, we have to first prepare a few components. You can have creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
- Prepare 1/2 yellow onion, diced
- Get 3 large carrots, peeled and sliced
- Make ready 1 stalk celery, diced
- Make ready 2 cloves garlic, minced
- Get 8 large tomatoes, roughly chopped
- Get 3 cups unsalted vegetable broth
- Make ready 2 tbsp. tomato paste
- Get 2 tbsp. brown sugar
- Get 1 tsp. each dried thyme, dried basil
- Make ready 1/2 tsp. each salt and pepper
- Prepare 1/4 cup freshly shredded parmesan cheese
- Take 1/4 cup cream (or half & half)
Crock pot soups are perfect to come home to when the weather starts getting colder. A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini "Fideo" Soup. Our Low Carb Tomato Soup can also be made in a slow cooker; after sauteing the onion and garlic, throw everything, except the cream, into your slow cooker. Other than that this soup is mostly tomato, which I believe the way a true tomato soup is meant to be.
Instructions to make Creamy Tomato Soup - Slow Cooker:
- Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. Place the lid on and cook either on low heat for 6-7 hours or high heat for 3-4 hours.
- After cook time is up, puree the soup using either an immersion blender or a classic blender. If using a classic blender, blend it up in batches and leave room for the steam to escape while blending.
- Once the soup is pureed and smooth, place it back in the slow cooker and stir in the parmesan cheese and the cream. Taste and season with any additional seasonings you think it needs. At this point, I usually add more salt and pepper, more basil and some paprika.
- Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
- Refrigerate any leftover soup. To reheat it, just place the desired amount in a saucepan over med-high heat and simmer for 5 or so minutes, until heated through. If I have a good amount of soup leftover, then sometimes I'll use the leftover soup as a pasta sauce for an easy dinner option.
And it the flavor here is far from that gross concentrated canned tomato soup, yuck. Lightly oil a baking sheet or coat with nonstick spray. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Slow Cooker Creamy Tomato and Basil Soup. I order it anytime it is on the menu!
So that is going to wrap this up with this exceptional food creamy tomato soup - slow cooker recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
