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Creamy Tomato Soup - Slow Cooker
Creamy Tomato Soup - Slow Cooker

Before you jump to Creamy Tomato Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.

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Consider eating almonds if you do not suffer from nut allergies. Almonds have a multitude of health and fitness benefits and are an excellent choice when you really need a shot of energy. Various nutritional vitamins are found in these wonderful nuts. Tryptophan, an enzyme also found in turkey which induces drowsiness, is available in almonds. Having said that, you will not need a nap after consuming almonds. These nuts relax the muscles and provide a general sense of comfort. Sometimes eating almonds could even be a mood booster!

You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to creamy tomato soup - slow cooker recipe. You can cook creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
  1. Take 1/2 yellow onion, diced
  2. Provide 3 large carrots, peeled and sliced
  3. Take 1 stalk celery, diced
  4. Use 2 cloves garlic, minced
  5. Prepare 8 large tomatoes, roughly chopped
  6. Get 3 cups unsalted vegetable broth
  7. You need 2 tbsp. tomato paste
  8. Use 2 tbsp. brown sugar
  9. You need 1 tsp. each dried thyme, dried basil
  10. Get 1/2 tsp. each salt and pepper
  11. Get 1/4 cup freshly shredded parmesan cheese
  12. Use 1/4 cup cream (or half & half)
Steps to make Creamy Tomato Soup - Slow Cooker:
  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.

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