Slow Cooker Creamy Tomato Soup Recipes
SLOW COOKER CREAMY TOMATO SOUP
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.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
SLOW COOKER TOMATO SOUP
I always cook for work on Monday, and this week we wanted tomato soup. Here is my personal favorite! Serve with crackers, toast, or even a grilled cheese!
Provided by Clarion123
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
- Cook on High for 1 hour. Remove bay leaves to serve.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 36.4 g, Cholesterol 152.8 mg, Fat 52.7 g, Fiber 6.6 g, Protein 10 g, SaturatedFat 29.5 g, Sodium 1091.8 mg, Sugar 20.2 g
CREAMY TOMATO AND LENTIL SLOW COOKER SOUP
a spicy soup based on a Breville recipe in the slow cooker's sample recipes. I have modified this a bit - see which version you prefer.Originally it included 4 cloves garlic, 3 tsp minced chilli and you stirred 1/3 cup sun dried tomato pesto through at the end. I found this too hot. Even this version is fairly spicy but yummy! Next time I make it I will leave out the chilli altogether and just add sun dried tomato pesto.
Provided by maggie in australia
Categories One Dish Meal
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
- Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
- Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
- Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
- The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.
Nutrition Facts : Calories 299.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 41.5, Sodium 152.1, Carbohydrate 31, Fiber 5.2, Sugar 5.7, Protein 10.9
SLOW COOKER CREAMY TOMATO AND BASIL SOUP
Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night! Recipe from the Chunky Chef blog
Provided by Barenakedchef
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
- minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
- Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
- Add Parmesan cheese and roux to the crockpot and stir to combine.
- Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.
Nutrition Facts : Calories 883.1, Fat 69.2, SaturatedFat 42.1, Cholesterol 229.9, Sodium 3768, Carbohydrate 37.3, Fiber 5.1, Sugar 11.4, Protein 32.7
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