Creamy Tomato Soup - Slow Cooker. 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. Place in the bottom of a slow cooker.

This creamy, rich crockpot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup, and Chipotle Chicken Zucchini "Fideo" Soup. My Quick and Easy Creamy Tomato Soup comes together with the least effort and tastes like you worked hard all day. This soup is as easy as the condensed soups but free of the corn syrup and preservatives. You can cook Creamy Tomato Soup - Slow Cooker using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Creamy Tomato Soup - Slow Cooker

1. Prepare 1/2 of yellow onion, diced.
2. Prepare 3 of large carrots, peeled and sliced.
3. It's 1 stalk of celery, diced.
4. Prepare 2 cloves of garlic, minced.
5. You need 8 of large tomatoes, roughly chopped.
6. Prepare 3 cups of unsalted vegetable broth.
7. Prepare 2 tbsp. of tomato paste.
8. You need 2 tbsp. of brown sugar.
9. Prepare 1 tsp. of each dried thyme, dried basil.
10. Prepare 1/2 tsp. of each salt and pepper.
11. Prepare 1/4 cup of freshly shredded parmesan cheese.
12. Prepare 1/4 cup of cream (or half & half).

You need a few things from your pantry, then you can make it in your slow cooker. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Tomatoes and vegetables simmer all day in the slow cooker, then they're pureed to make this creamy tomato soup that is secretly loaded with veggies! Recipes that make me feel like I'm eating a seriously decadent tomato soup and none of the vegetables that are discreetly pureed and hidden in it.

Creamy Tomato Soup - Slow Cooker step by step

1. 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..
2. 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..
3. 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..
4. Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately..
5. 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..

Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and Sometimes when I make tomato soup, it tastes more like soupy tomato sauce, but the veg broth and cream work well to turn it into a great soup. Dump all ingredients into a slow cooker in the morning, and come home to your house smelling like a gourmet restaurant with a warm bowl of soup to This soup was great. This easy slow cooker tomato soup couldn't be more delicious. It's creamy, cheesy, and has the best subtle spicy flavor from the chipotle peppers. This Crockpot Creamy Tomato Soup with Chipotle Peppers is the perfect way it take advantage of all the amazing summer tomatoes on the market.