Creamy Tomato Soup - Slow Cooker
Creamy Tomato Soup - Slow Cooker

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, creamy tomato soup - slow cooker. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy Tomato Soup - Slow Cooker is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Creamy Tomato Soup - Slow Cooker is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
  1. Prepare 1/2 yellow onion, diced
  2. Make ready 3 large carrots, peeled and sliced
  3. Make ready 1 stalk celery, diced
  4. Take 2 cloves garlic, minced
  5. Take 8 large tomatoes, roughly chopped
  6. Take 3 cups unsalted vegetable broth
  7. Make ready 2 tbsp. tomato paste
  8. Make ready 2 tbsp. brown sugar
  9. Make ready 1 tsp. each dried thyme, dried basil
  10. Take 1/2 tsp. each salt and pepper
  11. Prepare 1/4 cup freshly shredded parmesan cheese
  12. Take 1/4 cup cream (or half & half)
Steps to make Creamy Tomato Soup - Slow Cooker:
  1. 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.
  2. 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.
  3. 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.
  4. Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
  5. 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.

So that’s going to wrap this up for this special food creamy tomato soup - slow cooker recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!