Easy Crockpot Tomato Soup Recipes

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SLOW COOKER CREAMY TOMATO SOUP



Slow Cooker Creamy Tomato Soup image

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

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

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



Slow Cooker Tomato Soup image

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

1 (46 fluid ounce) bottle low-sodium vegetable juice (such as V8®)
3 (15 ounce) cans tomato puree
3 cups low-sodium chicken broth
1 pint heavy whipping cream
3 tablespoons extra-virgin olive oil
½ cup unsalted butter, softened
¼ cup onion powder
2 tablespoons ground black pepper
2 tablespoons grated Parmesan cheese
6 bay leaves
1 teaspoon white sugar

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

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