Creamy Slow Cooker Tomato Soup
User Reviews
4.9
Creamy Slow Cooker Tomato Soup
Description
Creamy Slow Cooker Tomato Soup features a base of sautéed celery, carrots, and onions cooked in olive oil until golden, then combined with canned whole plum tomatoes, chicken or vegetable broth, fresh and dried herbs, and an optional cheese rind for depth. This mixture slowly cooks in a slow cooker on low heat for six hours, allowing the vegetables to soften and flavors to meld.
After cooking, the soup is blended smooth using an immersion blender. A butter and flour roux is prepared separately and gradually whisked with warm milk, then combined back into the slow cooker along with grated Pecorino Romano cheese. This step adds a rich and creamy texture without overpowering the tomato base, enhancing the soup’s mellow character with dairy notes.
The result is a velvety, aromatic tomato soup with balanced acidity, sweetness from slow-cooked vegetables, and herb undertones from thyme, basil, and bay leaf. It suits as a comforting starter or light meal, best served warm with crusty bread or crackers for dipping.
Ingredients
- 1 tbsp olive oil
- 1 cup celery finely diced
- 1 cup carrot finely diced
- 1 cup onion finely diced
- 28 oz whole plum tomatoes with juice, canned
- 1 tsp thyme
- 1/4 cup basil fresh
- 3 1/2 cups chicken broth or vegetable for vegetarians, reduced sodium
- Parmesan cheese rind optional, or Romano cheese rind
- 1 bay leaf
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 1/3 cup Pecorino Romano cheese grated
- 1 3/4 cups reduced fat (2% milk, warmed)
- salt (to taste)
- black pepper (to taste)
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 DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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