Warm up with this delightful Slow Cooker Tomato Soup that offers a perfect blend of rich tomatoes and aromatic herbs. This dish is not only easy to make, but it also fills your home with an irresistible aroma. Whether you enjoy it as a light lunch or a hearty dinner, this soup is sure to please. Serve it with a side of crusty bread for a complete meal that everyone will love!
Ingredients
- 2 cans (14 oz each) crushed tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
- Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) of this tomato soup contains approximately 150 calories, 5g fat, 22g carbohydrates, 4g protein, and 6g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Chop the onion, carrot, and garlic.
- In the slow cooker, combine the crushed tomatoes, onion, garlic, and carrot.
- Add the vegetable broth, dried basil, and oregano.
- Season with salt and pepper to taste.
- Stir all ingredients until well mixed.
- Cover the slow cooker and set it to low heat.
- Cook for 6-8 hours, or until the vegetables are tender.
- Once done, use an immersion blender to puree the soup until smooth.
- If desired, stir in the heavy cream for extra richness.
- Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
You can substitute crushed tomatoes with fresh tomatoes or tomato puree. For a creamier texture, use coconut milk instead of heavy cream. Feel free to add other vegetables such as bell peppers or zucchini for added flavor and nutrition.
Serving and Pairings
This tomato soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh garden salad. For an extra flavor boost, top it with croutons or a sprinkle of parmesan cheese.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months; just ensure it’s cooled before freezing.
Cooking Mistakes
- Not sautéing the onions and garlic first can result in a raw taste.
- Overcooking can lead to a loss of flavor; stick to the recommended cooking times.
- Using too much water can dilute the flavor; always measure your broth carefully.
- Skipping the seasoning will lead to a bland soup; always taste and adjust.
- Not blending enough can leave a chunky texture if that’s not your preference.
Helpful Tips
- For a smoky flavor, add a dash of smoked paprika.
- Experiment with fresh herbs like thyme or rosemary for a unique twist.
- Try adding a splash of balsamic vinegar for extra depth.
- Serve with a dollop of sour cream for a tangy finish.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! About 2-3 pounds of fresh tomatoes, peeled and chopped, will work well. Adjust the cooking time as needed.
How can I make this soup vegan?
To make this soup vegan, simply omit the heavy cream or use a plant-based alternative like coconut milk.
Can I add meat to this soup?
Absolutely! Cooked chicken or sausage can be added for additional protein. Just make sure to adjust the cooking time accordingly.
Is this soup gluten-free?
Yes, this Slow Cooker Tomato Soup is naturally gluten-free. Always check your broth label to ensure it is gluten-free as well.
How can I thicken the soup?
If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed in a little water during the last hour of cooking.
Conclusion
This Slow Cooker Tomato Soup Recipe is a delicious and comforting dish that’s easy to prepare and perfect for any occasion. With its rich flavors and creamy texture, it’s sure to become a favorite in your home. Enjoy it alone or with your favorite sides for a fulfilling meal!
Slow Cooker Tomato Soup
Ingredients
- 2 cans 14 oz each crushed tomatoes
- 1 onion chopped
- 2 garlic cloves minced
- 1 carrot diced
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup heavy cream optional
- Fresh basil for garnish
Instructions
- Chop the onion, carrot, and garlic.
- In the slow cooker, combine the crushed tomatoes, onion, garlic, and carrot.
- Add the vegetable broth, dried basil, and oregano.
- Season with salt and pepper to taste.
- Stir all ingredients until well mixed.
- Cover the slow cooker and set it to low heat.
- Cook for 6-8 hours, or until the vegetables are tender.
- Once done, use an immersion blender to puree the soup until smooth.
- If desired, stir in the heavy cream for extra richness.
- Serve hot, garnished with fresh basil leaves.
Nutrition
