Crockpot Creamy Tomato Soup Recipe
This Crockpot Creamy Tomato Soup recipe is the ultimate comfort food for chilly days, offering a simple yet delicious meal option. By using just a handful of pantry staples and your reliable slow cooker, you can effortlessly prepare a hearty dish that will keep you warm and satisfied. The blend of ripe tomatoes, fragrant herbs, and velvety smoothness delivers a delightful taste experience that will tantalize your palate.
Whether you’re seeking a speedy weeknight dinner or a cozy gathering with loved ones, this recipe is destined to become a go-to in your culinary repertoire. So, dust off your crockpot and indulge in the rich flavors of homemade tomato soup without any unnecessary hassle.
ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon olive oil (optional, for richer flavor)
- Fresh basil for garnish (optional)
equipment
- Crockpot
- Immersion blender or regular blender
- Cutting board and knife
- Wooden spoon
- Ladle
instructions
- In the crockpot, combine the whole peeled tomatoes (with their juices), chopped onion, minced garlic, vegetable broth, butter, salt, and pepper, ensuring all ingredients are well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors have melded together beautifully.
- Once the vegetables are soft, use an immersion blender directly in the crockpot or transfer the mixture to a blender, blending until a smooth consistency is achieved.
- After blending, stir in the heavy cream, adjusting seasoning if needed to reach the perfect balance of flavors.
- Allow the soup to heat through for another 15-20 minutes, letting all the ingredients harmonize and the cream to infuse its richness.
- Serve the creamy tomato soup hot, garnished with fresh basil leaves to add a pop of freshness and herbaceous aroma to each comforting spoonful.
tips & tricks
- For a thicker soup, you can add a potato or a can of tomato paste during cooking.
- To make it vegan, substitute the heavy cream with coconut cream or cashew cream.
- Add a pinch of sugar if the tomatoes are too acidic for your taste.
- Freeze any leftovers in individual portions for quick and easy meals later on.
fAQs about Crockpot Creamy Tomato Soup Recipe
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can substitute fresh tomatoes. Use about 3 pounds of fresh tomatoes, blanched, peeled, and chopped.
Q: How long can I store the soup in the refrigerator?
A: The soup can be stored in an airtight container in the refrigerator for up to 4 days.
Q: Can I make this soup on the stovetop instead of a crockpot?
A: Absolutely! Just simmer the ingredients in a pot for about 30-40 minutes until the vegetables are soft, then blend and add the cream.
conclusion
This Crockpot Creamy Tomato Soup is a versatile and comforting dish that can easily adapt to your taste preferences. Experiment with different herbs and spices to create a personalized flavor profile that suits your palate. For a classic and satisfying meal, pair this soup with a crispy grilled cheese sandwich. The convenience of being able to freeze leftovers for up to 3 months makes it a perfect option for busy days when you need a quick and delicious meal.
If you prefer a thicker consistency, simply simmer the soup uncovered until it reaches your desired thickness. With its rich texture and bold flavors, this soup is a delightful treat that can be enjoyed year-round, providing a warm and flavorful experience with every spoonful.
Crockpot Creamy Tomato Soup Recipe
Equipment
- Crockpot
- Immersion Blender (or regular blender)
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 2 cans 28 oz each crushed tomatoes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1 teaspoon sugar optional, to balance acidity
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon olive oil optional, for richer flavor
- Fresh basil for garnish optional
Instructions
- In the crockpot, combine the whole peeled tomatoes (with their juices), chopped onion, minced garlic, vegetable broth, butter, salt, and pepper, ensuring all ingredients are well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender and flavors have melded together beautifully.
- Once the vegetables are soft, use an immersion blender directly in the crockpot or transfer the mixture to a blender, blending until a smooth consistency is achieved.
- After blending, stir in the heavy cream, adjusting seasoning if needed to reach the perfect balance of flavors.
- Allow the soup to heat through for another 15-20 minutes, letting all the ingredients harmonize and the cream to infuse its richness.
- Serve the creamy tomato soup hot, garnished with fresh basil leaves to add a pop of freshness and herbaceous aroma to each comforting spoonful
Video
Notes
To make it vegan, substitute the heavy cream with coconut cream or cashew cream.
Add a pinch of sugar if the tomatoes are too acidic for your taste.
Freeze any leftovers in individual portions for quick and easy meals la
