Slow Cooker Tomato Soup. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. I just made this soup last night in my crockpot and I finished it off with the cream and immersion blender this morning. An easy slow cooker tomato soup recipe, perfect for when you have a glut of tomatoes.
Add the oregano, thyme, tomato paste, and vegetable stock.
If you love this slow cooker tomato soup recipe, then you'll want to try these other vegan slow cooker recipes: Slow Cooker Minestrone Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Vegetable Chowder.
This slow cooker tomato soup is an absolute delight as it's packed with a ton of flavor.
You can have Slow Cooker Tomato Soup using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Slow Cooker Tomato Soup
- Prepare 2 (28 oz) of cans of low/no sodium crushed tomatoes.
- Prepare 2 cups of low/no sodium chicken or vegetable broth.
- It's 1 of medium onion, chopped.
- You need 1-2 cups of carrots, diced.
- Prepare 2-3 cloves of garlic, minced.
- Prepare 2 tsp of dried oregano.
- You need 1-2 tsp of ground black pepper.
- Prepare 1 tsp of dried thyme.
- Prepare 2-3 of bay leaves.
- It's 4 tbsp of no salt butter.
- You need 1 cup of whole milk, half and half, or coconut milk.
The best part about making this slow cooker tomato soup from scratch is that you can decide on the flavorings. Grated Parmesan is always an excellent way to finish off a hearty tomato soup. This creamy, rich crockpot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini "Fideo" Soup. Slow Cooker Tomato Tortellini Soup - seriously delicious!
Slow Cooker Tomato Soup instructions
- Add all of the ingredients, except the bay leaves and milk/cream, into the slow cooker. Stir everything together..
- Next, place the bay leaves into the pot, close the lid, set the temperature to low, and cook for 6 to 8 hours. It took us about 7 hours..
- At the end, remove half of the soup to a bowl or blender. Pour half of the milk/cream, and blend it all together. Repeat for the second half and return the soup to the slow cooker. **Remove the bay leaves before blending together**.
- Enjoy! Maybe with a Ghost shaped quesadilla?.
Everyone LOVED this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! This Slow Cooker Tomato and Vegetable Soup is a dream to come home to at the end of a busy day. It's creamy, and fresh, and incredibly delicious.
