Easiest Way to Make Quick Creamy Tomato Soup - Slow Cooker
Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Creamy Tomato Soup - Slow Cooker. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creamy Tomato Soup - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Tomato Soup - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Tomato Soup - Slow Cooker is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook Creamy Tomato Soup - Slow Cooker using 12 ingredients and 5 steps. Here is how you can achieve it.
Another easy dump and go recipe. Perfect for busy weeknights and chilly evenings. I like to serve with some grilled cheese sandwiches, but you could just do some extra cheese and croutons on top or you could stir in some cooked pasta or cooked rice to make it a more filling main meal. This recipe makes quite a lot of soup, but without the cream and cheese it can be frozen or you can half the recipe in a 4 qt sized slow cooker..
Ingredients and spices that need to be Take to make Creamy Tomato Soup - Slow Cooker:
- 1/2 yellow onion, diced
- 3 large carrots, peeled and sliced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 8 large tomatoes, roughly chopped
- 3 cups unsalted vegetable broth
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
- 1 tsp. each dried thyme, dried basil
- 1/2 tsp. each salt and pepper
- 1/4 cup freshly shredded parmesan cheese
- 1/4 cup cream (or half & half)
Steps 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.
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