Crock Pot Tomato Soup Recipe

Hi all! Happy new year! I hope that your families break was a restful one. We had some really great family time and got caught up! It seems like it flew by. I could have used one more week. But that seems to be the case anymore with how busy life gets. I wanted to start off the new year with a classic soup recipe but this one cooks up all day in your slow cooker.  A perfect soup to come home to after a long day in the cold….

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I have posted a few other tomato soup recipes in the past. This one is perfect for a crowd. If you are just making it for your family I would cut it in half. As you can see from the picture below my slow cooker was packed I couldn’t fit anything else in there.Pictures28

 

I did end up sharing it with our family so it worked out great. If you don’t have an immersion blender I would invest in one for this winter. I’m going to be sharing a few other soup recipes that really make easy weeknight dinners but the immersion blender is a requirement. Here is a link to one that I like…(affiliate link)

Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

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All you do is plug it in and blend it up right in the container. There’s no need to pour some in a blender and risk splattering it all over your kitchen. Hot liquid and blenders just don’t mix. I speak from experience. Live and learn. Perfect soup with a classic grilled cheese sandwich or maybe a grilled panini sandwich. Make some tonight and eat it all week:)

 

Crock Pot Tomato Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 large carrots, peeled and roughly chopped
  • 2 celery stalks, diced
  • 2 small sweet onions, roughly chopped
  • 4 cloves garlic, peeled and left whole
  • 2-3 teaspoons salt (start with less and add to taste)
  • ¼ teaspoon fresh ground black pepper
  • 4 (28-ounce) cans whole peeled tomatoes
  • 1 quart low-sodium chicken broth
  • ½ C basil rough chopped
  • ½ C heavy cream
  • Freshly grated Parmesan (for garnish, optional)
Instructions
  1. Place all of the ingredients, except for half and half and Parmesan into a very large slow cooker. Top with the lid and cook on high for 4 hours or low for 5-7 hours. The vegetables should be very soft at that point.
  2. Use immersion blender (with foil covering slow cooker to contain splatter) and blend until smooth. Add in heavy cream and keep warm.
  3. Taste for additional spices.
  4. Serve up and sprinkle with Parmesan.

 

adapted from DesignMom

 

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Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes…all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge. She is also a member of the True Value Blog Squad & Martha’s Circle of trusted bloggers.
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