Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Gallery

Recipe Summary

cook:
3 hrs 20 mins
total:
3 hrs 30 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.

    Advertisement
  • Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.

  • Puree the soup using an immersion blender.

  • Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Cook's Notes:

You can use a food processor to puree soup. Work in batches. Be careful as soup will be hot.

Substitute chicken broth for the vegetable broth if preferred.

Nutrition Facts

199 calories; protein 6.4g; carbohydrates 25.6g; fat 9.6g; cholesterol 22.4mg; sodium 1353.4mg. Full Nutrition
Advertisement