Description
A comforting and easy slow cooker tomato soup made with canned tomatoes, aromatic herbs, and a touch of cream. Perfect for a cozy meal, this recipe requires minimal prep and lets the flavors meld beautifully over hours of slow cooking.
Ingredients
Scale
Soup Base
- 28 oz crushed tomatoes (canned)
- 30 oz diced tomatoes (canned)
- 1/2 cup white onion (diced)
- 2 cups vegetable broth
- 1 teaspoon thyme (dried)
- 1 teaspoon oregano (dried)
- 1/2 teaspoon basil (dried)
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Finishing Ingredients
- 4 tablespoons butter
- 1 cup half & half
Instructions
- Combine Ingredients: In your slow cooker, add the crushed tomatoes, diced tomatoes, diced white onion, vegetable broth, dried thyme, oregano, basil, sugar, salt, and pepper. Stir everything together until well mixed to create the soup base.
- Cook the Soup: Cover the slow cooker and cook on high for 4 to 5 hours or on low for 6 to 7 hours. This slow cooking process allows the flavors to meld and develop a rich taste.
- Blend the Soup: Once cooked, use an immersion blender to puree the soup directly in the slow cooker until smooth and creamy in texture.
- Add Cream and Butter: Stir in the butter and half & half until fully incorporated and the soup is rich and velvety.
- Serve: Ladle the warm soup into bowls and enjoy immediately for a comforting meal.
Notes
- For a vegan option, substitute butter with olive oil and use coconut milk instead of half & half.
- You can adjust the seasoning to taste before blending, adding more salt or herbs if desired.
- This soup freezes well for up to 3 months; just thaw and reheat gently before serving.
- Serve with crusty bread or grilled cheese sandwiches for a hearty meal.
