I stole this recipe for Slow Cooker Tomato Soup from diaryofarealhousewife.com. This tasty soup is a delicious winter slow cooker recipe. Canned crushed tomatoes, canned diced tomatoes and diced onion are added to a slow cooker. Then thyme, oregano, basil, sugar, salt, pepper, vegetable broth, butter and half and half are stirred into the tomatoes and onion. Next the soup cooks in the slow cooker for six hours. An immersion blend is used to blend the soup until smooth and creamy. The finished soup is served with croutons and cheese. This delicious soup is tasty on its own, no additional ingredients need to be added.
The ingredients for this recipe are: 28 oz can crushed tomatoes, 30 oz can diced tomatoes, ½ cup white onion, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp dried basil, 1 ½ tsp sugar, ½ tsp salt, ¼ tsp black pepper, 2 cups vegetable broth, 4 tbsp butter, 1 cup half and half and croutons for garnish
Add the tomatoes, onion and spices to a slow cooker.
Then add the vegetable broth and half and half.
Stir everything together. Cover and cook on 4 to 5 hours on HIGH or 6 to 7 hours on LOW.
Use an immersion blender to blend soup until smooth and creamy.
Ladle soup into bowls and then add croutons.
Don’t forget the shredded cheddar cheese!
If you liked this recipe for Slow Cooker Tomato Soup then you can also try Easy Roasted Tomato Soup, Chicken Tortilla Soup or Tomato Basil Tortellini Soup.
Slow Cooker Tomato Soup
Ingredients
- 28 oz can crushed tomatoes
- 30 oz can diced tomatoes
- ½ cup white onion diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth
- 4 tbsp butter
- 1 cup half and half
- Croutons for garnish
Instructions
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Add all ingredients to a slow cooker. Stir to combine. Cover and cook on 4 to 5 hours on HIGH or 6 to 7 hours on LOW.
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Use an immersion blender to blend soup until smooth and creamy.
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Serve warm with croutons and enjoy!