Slow Cooker Tomato Soup
Slow Cooker Tomato Soup is the “grown-up” version of a childhood favorite, one part classic tomato soup and one part cheesy parmesan goodness.
Servings: 8 servings
Equipment
Ingredients
- 2 cans Hunt's Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz each
- 2 stalks celery finely chopped
- 3 medium carrots finely chopped
- 1 small onion finely chopped
- 2 teaspoons Italian seasoning
- 1 carton vegetable or chicken broth 32 oz.
- ½ cup butter 1 stick
- ½ cup all-purpose flour
- 1 cup Parmesan cheese
- 2 cups half & half
- salt and pepper to taste
Instructions
- Place the tomatoes, celery, carrots, onion, Italian seasoning, and broth in a 5 qt. slow cooker. Cover and cook on LOW for 6-8 hours.
- If you prefer a smoother soup, use an immersion blender or regular blender to process the soup (in batches, if necessary) until smooth. (If you used a regular blender, return the mixture back to the slow cooker.)
- About 30-45 minutes before serving, melt the butter in a saucepan over low heat. Whisk in the flour, stirring constantly. Slowly add the half & half, whisking constantly. Cook mixture until smooth and thoroughly combined. Remove from the heat and add the Parmesan cheese. Stir until melted. Add this mixture to the slow cooker and stir well. Cover the slow cooker and continue to cook for an additional 30 minutes.
Notes
- Be sure to check out the FAQs section of the blog post for suggested variations or how to make this soup without a slow cooker!
- Try serving this soup in my homemade bread bowls!
Nutrition
Calories: 297kcal | Carbohydrates: 18g | Protein: 9g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 953mg | Potassium: 415mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4903IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 2mg
