Slow Cooker Creamy Tomato Soup recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 1353.4 mg
sugar: 13.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Puree the soup using an immersion blender.

  4. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

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.

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