Slow Cooker Creamy Tomato Soup

Name: Slow Cooker Creamy Tomato Soup (Upgraded)
Total time: 7 h
Yield: 6
Cuisine: Italian
Ingredients: 28 oz Crushed Tomatoes; 15 oz Tomato Sauce; 1 medium Yellow Onion-chopped; 1 head Garlic; 4 cups Vegetable Broth; 1 tsp Dried Basil; 1/2 tsp Dried Oregano; 1/4 tsp Black Pepper; 1 tsp Salt; 1 tbsp Balsamic Vinegar; 1/2 cup Heavy Cream

⏱7h

👥6

🔥210 cal

Easy

🍽️Italian

A richer, more flavorful tomato soup featuring roasted garlic and a touch of balsamic vinegar. Still easy to make in the slow cooker, but with a more developed taste.

28 oz Crushed Tomatoes

15 oz Tomato Sauce

1 medium Yellow Onion-chopped

1 head Garlic

4 cups Vegetable Broth

See all 11 ingredients ↓

(0 reviews)

⏱7h

👥6

🔥210 cal

Easy

🍽️Italian

A richer, more flavorful tomato soup featuring roasted garlic and a touch of balsamic vinegar. Still easy to make in the slow cooker, but with a more developed taste.

#Soup #Tomato #Roasted Garlic #Slow Cooker

Instructions

Preheat oven to 400°F (200°C). Cut the top off the head of Garlic, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and golden.
Once the garlic is cool enough to handle, squeeze the roasted garlic cloves into a bowl.
Combine all Base ingredients (including the roasted garlic) 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 smooth.
Return the blended soup to the slow cooker.
Stir in the Creamy Element and heat through for 15-20 minutes. Do not boil.
Serve hot and enjoy!

Ingredients

28 oz 794 g Crushed Tomatoes
15 oz 425 g Tomato Sauce
1 medium 150 g Yellow Onion-chopped
1 head 100 g Garlic
4 cups 946 mL Vegetable Broth
1 tsp 5 mL Dried Basil
1/2 tsp 2.5 mL Dried Oregano
1/4 tsp 1.25 mL Black Pepper
1 tsp 5 mL Salt
1 tbsp 15 mL Balsamic Vinegar
1/2 cup 120 mL Heavy Cream

Equipment

Slow Cooker
Blender or Immersion Blender
Oven
Aluminum Foil

Instructions

Preheat oven to 400°F (200°C). Cut the top off the head of Garlic, drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until soft and golden.
Once the garlic is cool enough to handle, squeeze the roasted garlic cloves into a bowl.
Combine all Base ingredients (including the roasted garlic) 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 smooth.
Return the blended soup to the slow cooker.
Stir in the Creamy Element and heat through for 15-20 minutes. Do not boil.
Serve hot and enjoy!

Nutrition per serving

Calories 210

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Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Ratings & Reviews

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