Step-by-Step Guide to Make Award-winning Creamy Tomato Soup - Slow Cooker

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy tomato soup - slow cooker. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy Tomato Soup - Slow Cooker is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Creamy Tomato Soup - Slow Cooker is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have creamy tomato soup - slow cooker using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Tomato Soup - Slow Cooker:

1. Get 1/2 yellow onion, diced
2. Prepare 3 large carrots, peeled and sliced
3. Get 1 stalk celery, diced
4. Prepare 2 cloves garlic, minced
5. Take 8 large tomatoes, roughly chopped
6. Take 3 cups unsalted vegetable broth
7. Prepare 2 tbsp. tomato paste
8. Take 2 tbsp. brown sugar
9. Get 1 tsp. each dried thyme, dried basil
10. Get 1/2 tsp. each salt and pepper
11. Take 1/4 cup freshly shredded parmesan cheese
12. Get 1/4 cup cream (or half & half)

Instructions to make Creamy Tomato Soup - Slow Cooker:

1. Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. Place the lid on and cook either on low heat for 6-7 hours or high heat for 3-4 hours.
2. After cook time is up, puree the soup using either an immersion blender or a classic blender. If using a classic blender, blend it up in batches and leave room for the steam to escape while blending.
3. Once the soup is pureed and smooth, place it back in the slow cooker and stir in the parmesan cheese and the cream. Taste and season with any additional seasonings you think it needs. At this point, I usually add more salt and pepper, more basil and some paprika.
4. Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
5. Refrigerate any leftover soup. To reheat it, just place the desired amount in a saucepan over med-high heat and simmer for 5 or so minutes, until heated through. If I have a good amount of soup leftover, then sometimes I'll use the leftover soup as a pasta sauce for an easy dinner option.

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