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Slow Cooker Cream Of Tomato Soup
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- #76509
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 tablespoons olive oil
1 large chopped onion
3 cloves garlic, crushed
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice
salt
black pepper
2 tablespoons freshly chopped herbs (such as basil, oregano, rosemary, thyme, marjoram, savory, chervil, italian parsley, mint, lavender), or more to taste
OR
1 teaspoon dried herbs or spices (such as italian spices, basil, oregano, marjoram, thyme, cumin, curry powder, nutmeg), or more to taste
1 cup heavy cream
directions
Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.)
Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours.
Add the herbs and adjust seasoning. Cool slightly and puree in small batches.
Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.
added by
jenifersrecipes
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2014
I cooked the onion and carrot and garlic in a skillet first because in my crock pot it would take 4 hours for them to soften. I added a pinch of all the herbs when I added the tomatoes but then added the rest at the end as directed. I wanted some of the herb flavor to soften and infuse the soup but also wanted a fresh punch of herbs to stand out.