Description
This slow cooker tomato soup is rich, creamy, and packed with fresh flavors. Let your slow cooker do all the work for this comforting classic. Perfect for cozy nights, and it pairs wonderfully with a grilled cheese sandwich!
Ingredients
Scale
- 2 cans (800 g) crushed tomatoes (or 1.6 kg fresh tomatoes, chopped)
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (to balance acidity)
- 750 ml (3 cups) vegetable or chicken broth
- 120 ml (1/2 cup) heavy cream (optional for creaminess)
- 2 tablespoons olive oil or butter
- 1 bay leaf (optional)
- Fresh basil or parsley for garnish
Instructions
🥣 Preparing the Soup:
-
Add Ingredients to Slow Cooker:
- Combine tomatoes, onion, carrots, garlic, tomato paste, dried herbs, salt, pepper, sugar, and broth in the slow cooker.
- Add the bay leaf if using.
-
Cook:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are very tender.
-
Blend the Soup:
- Remove the bay leaf.
- Use an immersion blender to blend the soup until smooth.
- Alternatively, transfer in batches to a blender (be careful with hot liquids).
-
Add Cream (Optional):
- Stir in the heavy cream for a creamy finish.
-
Adjust Seasoning:
- Taste and adjust salt, pepper, or add a pinch more sugar if needed.
🍽️ Serving Suggestions:
- Garnish with fresh basil, croutons, or a drizzle of cream.
- Serve with crusty bread or a classic grilled cheese sandwich.
Notes
- For a dairy-free version, substitute cream with coconut milk or a splash of almond milk.
- If you like a spicier kick, add a pinch of red pepper flakes.