Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, creamy tomato soup - slow cooker. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.
Creamy Tomato Soup - Slow Cooker is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Creamy Tomato Soup - Slow Cooker is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
- Prepare 1/2 yellow onion, diced
- Make ready 3 large carrots, peeled and sliced
- Take 1 stalk celery, diced
- Make ready 2 cloves garlic, minced
- Get 8 large tomatoes, roughly chopped
- Make ready 3 cups unsalted vegetable broth
- Make ready 2 tbsp. tomato paste
- Prepare 2 tbsp. brown sugar
- Make ready 1 tsp. each dried thyme, dried basil
- Prepare 1/2 tsp. each salt and pepper
- Make ready 1/4 cup freshly shredded parmesan cheese
- Prepare 1/4 cup cream (or half & half)
Melt butter in a medium skillet over medium-high heat. Cover and cook on low until tomatoes are. Crock pot soups are perfect to come home to when the weather starts getting colder. A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini "Fideo" Soup.
Steps 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.
Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. That's certainly the case with sweet, acidic tomatoes and creamy dairy—in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. Slow Cooker Creamy Tomato and Basil Soup.
So that’s going to wrap this up for this exceptional food creamy tomato soup - slow cooker recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
