Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, creamy tomato soup - slow cooker. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Creamy Tomato Soup - Slow Cooker is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Creamy Tomato Soup - Slow Cooker is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Get 1/2 yellow onion, diced
- Prepare 3 large carrots, peeled and sliced
- Prepare 1 stalk celery, diced
- Prepare 2 cloves garlic, minced
- Make ready 8 large tomatoes, roughly chopped
- Make ready 3 cups unsalted vegetable broth
- Take 2 tbsp. tomato paste
- Make ready 2 tbsp. brown sugar
- Prepare 1 tsp. each dried thyme, dried basil
- Take 1/2 tsp. each salt and pepper
- Make ready 1/4 cup freshly shredded parmesan cheese
- Get 1/4 cup cream (or half & half)
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. Crock pot soups are perfect to come home to when the weather starts getting colder.
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.
A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini "Fideo" Soup. Other than that this soup is mostly tomato, which I believe the way a true tomato soup is meant to be. And it the flavor here is far from that gross concentrated canned tomato soup, yuck. Lightly oil a baking sheet or coat with nonstick spray. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses.
So that is going to wrap this up for this exceptional food creamy tomato soup - slow cooker recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
