Creamy Slow Cooker Tomato Soup

Name: Creamy Slow Cooker Tomato Soup
Prep time: 10 min
Cook time: 6 h 40 min
Total time: 6 h 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 28 oz can whole plum tomatoes; 1 tsp thyme; 1/4 cup fresh basil; 3 1/2 cups reduced sodium chicken broth; Parmesan or Romano cheese rind; 1 bay leaf; 2 tablespoons unsalted butter; 2 tablespoons flour; 1/3 cup grated pecorino romano cheese; 1 3/4 cups reduced fat; salt; black pepper

User Reviews

4.9

132 reviews

Excellent

Prep Time
10 mins
Cook Time
6 hrs 10 mins
Total Time
6 hrs 50 mins
Servings
6 servings
Calories
177 kcal
Course
Soup
Cuisine
American

Creamy Slow Cooker Tomato Soup

Iris Warren

Report

Rich and creamy, this Crockpot Tomato Soup Recipe is the perfect comfort food dish. Fresh herbs and veggies add layers of flash, while milk and cheese add an ultra creamy texture. Enjoy with a grilled cheese sandwich or salad for an easy weekday lunch or dinner.

Share:

I Made This!

99 people made this

Print

28 people printed this

Save this

79 people saved this

Ingredients

Servings

1 tbsp olive oil
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
28 oz can whole plum tomatoes (with juice)
1 tsp thyme
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated pecorino romano cheese
1 3/4 cups reduced fat (2% milk, warmed)
salt (to taste)
black pepper (to taste)

Add to Shopping List

Instructions

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
Add to slow cooker.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour.
Stir constantly with a whisk for 4 to 5 minutes.
Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Cover and cook on low 30 more minutes.

Nutrition Information

Show Details

Serving 11/2 cups Calories 177kcal (9%) Carbohydrates 17g (6%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 4.5g (23%) Cholesterol 21mg (7%) Sodium 600mg (25%) Fiber 3g (12%) Sugar 8g (16%)