Easy Crockpot Tomato Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4
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Calories
42 kcal
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Course
Main Course, Soup
Easy Crockpot Tomato Soup
Description
This tomato soup is prepared by combining tomatoes (fresh or canned), cauliflower florets, chopped green onions, garlic puree, and seasonings like Italian herbs or curry powder in a slow cooker with vegetable broth. The ingredients simmer together over three hours, allowing flavors to meld and cauliflower to soften.
After cooking, the soup can be served as-is for a chunky texture or pureed smoothly using a hand blender. Adding heavy cream or coconut milk at the end enriches the soup, providing a creamy finish.
The dish is practical for make-ahead meals and accommodates variations in seasoning and thickness according to preference. The inclusion of balsamic vinegar and optional maple syrup balances acidity and adds subtle sweetness.
Storing leftovers in an airtight container in the refrigerator preserves the soup for up to three days. The recipe adapts well to ingredient availability including canned tomatoes and alternative broths.
Ingredients
Classic Version
- 28 ounces tomato or canned, fresh, chopped, 800g
- 2 cups cauliflower florets, 150g
- 4 green onion finely chopped, aka spring onions
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic puree
- 1 teaspoon balsamic vinegar or to taste
- 2 cups vegetable broth warm, 500 ml
- ½ cup heavy cream added at end (optional, or coconut milk, 123g
If you prefer the Curried Version
- 28 ounces tomato fresh, chopped, 800g
- 2 cups cauliflower florets, 150g
- 4 green onion finely chopped, aka spring onions
- 1 ½ tablespoons curry powder mild
- 1 teaspoon Garlic puree
- 1 teaspoon ground ginger
- 2 cups vegetable broth warm, 500 ml
- salt to taste (optional
- red pepper flakes to taste (optional
Instructions
For both versions
- Add all the ingredients into the slow cooker and mix.
- Cover and cook on high for 3 hours.
- You can serve the soup like this if you prefer a chunky soup.
- Allow the tomato soup to cool for a little while. Puree with a hand-held blender, adjust seasoning and serve.
Notes
- Cut cauliflower into small pieces for quicker, even cooking.
- Use fresh or canned tomatoes based on availability.
- Adjust soup thickness with additional vegetable broth if desired.
- Chicken broth can replace vegetable broth if not strictly vegan.
- Add a splash of maple syrup to balance acidity if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup contains 1 WW Blue Plan Smart Point per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 491mg | 20% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 31mg | 34% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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