Creamy Slow Cooker Tomato Soup
Slow cooker tomato soup is creamy and comforting, and pairs exceptionally well next to a grilled cheese sandwich. This easy slow cooker recipe is a must make!
Servings: 1 batch soup
Calories: 139kcal
Equipment
Ingredients
- 2 tbsp unsalted butter
- 3 14.5 oz cans diced tomatoes drained but reserve the juices
- 1 onion minced
- 1 tbsp brown sugar
- 1 tbsp tomato paste
- salt and pepper
- 2 tbsp flour
- 3 cups low-sodium chicken broth plus extra if needed
- 2 bay leaves
- 1/2 cup heavy cream
- 2 tspn dry sherry
- pinch cayenne pepper
Instructions
- Melt butter in 12-inch skillet over medium-high heat.
- Add tomatoes, onion, sugar, tomato paste, and 1/2 teas salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
- Sit remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker.
- Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
- Discard bay leaves.
- Working in batches, puree soup in a blender, or with an immersion blender until smooth, then transfer to a large saucepan.
- Stir in cream, sherry and cayenne and add additional chicken broth as needed to adjust soup consistency.
- Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
Notes
Want to level up your grilled cheese game? Try fresh basil or a slathering of pesto to really set it over the top.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 205mg | Fiber: 2g | Sugar: 8g