Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, creamy tomato soup - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy Tomato Soup - Slow Cooker is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Creamy Tomato Soup - Slow Cooker is something that I have loved my whole life.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
- Prepare 1/2 yellow onion, diced
- Prepare 3 large carrots, peeled and sliced
- Take 1 stalk celery, diced
- Take 2 cloves garlic, minced
- Prepare 8 large tomatoes, roughly chopped
- Get 3 cups unsalted vegetable broth
- Make ready 2 tbsp. tomato paste
- Get 2 tbsp. brown sugar
- Get 1 tsp. each dried thyme, dried basil
- Prepare 1/2 tsp. each salt and pepper
- Get 1/4 cup freshly shredded parmesan cheese
- Make ready 1/4 cup cream (or half & half)
Instructions to make Creamy Tomato Soup - Slow Cooker: Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. After cook time is up, puree the soup using either an immersion blender or a classic blender. Instructions Add tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, basil and garlic to the slow cooker. Blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth.
Instructions to make Creamy Tomato Soup - Slow Cooker:
- Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. Place the lid on and cook either on low heat for 6-7 hours or high heat for 3-4 hours.
- After cook time is up, puree the soup using either an immersion blender or a classic blender. If using a classic blender, blend it up in batches and leave room for the steam to escape while blending.
- Once the soup is pureed and smooth, place it back in the slow cooker and stir in the parmesan cheese and the cream. Taste and season with any additional seasonings you think it needs. At this point, I usually add more salt and pepper, more basil and some paprika.
- Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
- Refrigerate any leftover soup. To reheat it, just place the desired amount in a saucepan over med-high heat and simmer for 5 or so minutes, until heated through. If I have a good amount of soup leftover, then sometimes I'll use the leftover soup as a pasta sauce for an easy dinner option.
Instructions Add tomatoes, carrots, onion, celery, tomato paste, chicken broth, oregano, basil and garlic to the slow cooker. Blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Pour the tomatoes, broth, and garlic into the crock pot. If you are using dried basil, also add it now. Another great soup that you can make in the slow cooker is the pumpkin soup.
So that’s going to wrap it up with this special food creamy tomato soup - slow cooker recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
