Slow Cooker Creamy Tomato Soup

Name: Slow Cooker Creamy Tomato Soup (Elevated)
Total time: 8 h
Yield: 6
Cuisine: Italian
Ingredients: 28 oz San Marzano Tomatoes-whole, peeled; 15 oz Tomato Passata; 1 medium Yellow Onion-finely diced; 4 cloves Garlic-minced; 4 cups Homemade Vegetable Stock; 1 tbsp Extra Virgin Olive Oil; 1 tsp Dried Basil; 1/2 tsp Red Pepper Flakes; 1 tsp Sea Salt; 1/2 tsp Freshly Ground Black Pepper; 1/2 cup Mascarpone Cheese; 1/4 cup Fresh Basil-chopped; 2 tbsp Extra Virgin Olive Oil-for drizzling

⏱8h

👥6

🔥280 cal

Medium

🍽️Italian

A luxurious tomato soup featuring the sweetness of San Marzano tomatoes and the richness of mascarpone cheese. Finished with fresh basil and a drizzle of high-quality olive oil.

28 oz San Marzano Tomatoes-whole, peeled

15 oz Tomato Passata

1 medium Yellow Onion-finely diced

4 cloves Garlic-minced

4 cups Homemade Vegetable Stock

See all 13 ingredients ↓

(0 reviews)

⏱8h

👥6

🔥280 cal

Medium

🍽️Italian

A luxurious tomato soup featuring the sweetness of San Marzano tomatoes and the richness of mascarpone cheese. Finished with fresh basil and a drizzle of high-quality olive oil.

#Soup #Tomato #San Marzano #Mascarpone #Slow Cooker

Instructions

Heat the Extra Virgin Olive Oil in a large skillet over medium heat. Add the Yellow Onion and cook until softened and translucent, about 8-10 minutes.
Add the Garlic and cook for another minute until fragrant.
Combine the softened onion and garlic with all Base ingredients in the slow cooker.
Add all Seasoning ingredients to the slow cooker and stir well.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
Return the blended soup to the slow cooker.
Stir in the Mascarpone Cheese and heat through for 10-15 minutes. Do not boil.
Serve hot, garnished with Fresh Basil and a drizzle of Extra Virgin Olive Oil.

Ingredients

28 oz 794 g San Marzano Tomatoes-whole, peeled
15 oz 425 g Tomato Passata
1 medium 150 g Yellow Onion-finely diced
4 cloves 12 g Garlic-minced
4 cups 946 mL Homemade Vegetable Stock
1 tbsp 15 mL Extra Virgin Olive Oil
1 tsp 5 mL Dried Basil
1/2 tsp 2.5 mL Red Pepper Flakes
1 tsp 5 mL Sea Salt
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1/2 cup 120 mL Mascarpone Cheese
1/4 cup 30 g Fresh Basil-chopped
2 tbsp 30 mL Extra Virgin Olive Oil-for drizzling

Equipment

Slow Cooker
Blender or Immersion Blender
Large Skillet

Instructions

Heat the Extra Virgin Olive Oil in a large skillet over medium heat. Add the Yellow Onion and cook until softened and translucent, about 8-10 minutes.
Add the Garlic and cook for another minute until fragrant.
Combine the softened onion and garlic with all Base ingredients in the slow cooker.
Add all Seasoning ingredients to the slow cooker and stir well.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
Return the blended soup to the slow cooker.
Stir in the Mascarpone Cheese and heat through for 10-15 minutes. Do not boil.
Serve hot, garnished with Fresh Basil and a drizzle of Extra Virgin Olive Oil.

Nutrition per serving

Calories 280

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Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

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