Slow Cooker Creamy Tomato Soup Recipe

"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."


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  • 1 tablespoon extra-virgin olive oil
  • 2 onions, sliced
  • 2 cloves garlic cloves, smashed and peeled, or more to taste
  • 2 (28 ounce) cans Italian-style plum tomatoes, drained
  • 4 cups vegetable broth
  • 1 (28 ounce) jar tomato sauce
  • 6 sprigs flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 cups half-and-half
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
    2. Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
    3. Puree the soup using an immersion blender.
    4. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.


    • Cook’s Notes:
    • You can use a food processor to puree soup. Work in batches. Be careful as soup will be hot.
    • Substitute chicken broth for the vegetable broth if preferred.

    Nutrition Facts

    Per Serving: 199 calories;9.6 g fat;25.6 g carbohydrates;6.4 g protein;22 mg cholesterol;1353 mg sodium.Full nutrition
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