Easiest Way to Prepare Tasty Slow Cooker Tomato Soup

Easiest Way to Prepare Tasty Slow Cooker Tomato Soup Delicious, fresh and tasty.

Slow Cooker Tomato Soup. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. I just made this soup last night in my crockpot and I finished it off with the cream and immersion blender this morning. An easy slow cooker tomato soup recipe, perfect for when you have a glut of tomatoes.

Roast your tomatoes for a super rich flavor, or skip the roasting step to save some time!

Transfer the roasted vegetables to a slow cooker.

Add the oregano, thyme, tomato paste, and vegetable stock.

You can have Slow Cooker Tomato Soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Slow Cooker Tomato Soup

1. It’s 2 (28 oz) of cans of low/no sodium crushed tomatoes.

2. It’s 2 cups of low/no sodium chicken or vegetable broth.

3. It’s 1 of medium onion, chopped.

4. It’s 1-2 cups of carrots, diced.

5. You need 2-3 cloves of garlic, minced.

6. Prepare 2 tsp of dried oregano.

7. You need 1 tsp of dried thyme.

8. You need 2-3 of bay leaves.

9. It’s 4 tbsp of no salt butter.

10. You need 1 cup of whole milk, half and half, or coconut milk.

11. Prepare of Ground black pepper for taste.

If you love this slow cooker tomato soup recipe, then you'll want to try these other vegan slow cooker recipes: Slow Cooker Minestrone Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Vegetable Chowder.

This slow cooker tomato soup is an absolute delight as it's packed with a ton of flavor.

The best part about making this slow cooker tomato soup from scratch is that you can decide on the flavorings.

Grated Parmesan is always an excellent way to finish off a hearty tomato soup.

Slow Cooker Tomato Soup instructions

1. Add all of the ingredients, except the bay leaves and milk/cream, into the slow cooker. Stir everything together..

2. Next, place the bay leaves into the pot, close the lid, set the temperature to low, and cook for 6 to 8 hours. It took us about 7 hours..

3. At the end, remove half of the soup to a bowl or blender. Pour half of the milk/cream, and blend it all together. Repeat for the second half and return the soup to the slow cooker. Remove the bay leaves before blending together.

4. Enjoy! Maybe with a Ghost shaped quesadilla?.

Even with our big family, that's a lot of tomatoes to eat.

Lusciously creamy and full of tomato and basil flavors, this slow cooker tomato soup is out of this world!

I went with an old classic with a few twists… tomato, basil and parmesan soup with mozzarella cheese stuffed crescents (the "grilled cheese" component).

And that's where recipes like this Slow Cooker Tomato and Tortellini Soup come in!

You'll quickly sauté some diced vegetables in a skillet at the beginning of this recipe along with some tomato paste which serves as a thickener, then the soup is cooked the rest of the way using the slow cooker.