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Slow Cooker Creamy Tomato Soup

Rated as 5 out of 5 Stars
1

"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."
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Ingredients

3 h 30 m servings 199
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. Puree the soup using an immersion blender.
  4. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Footnotes

  • 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


Per Serving: 199 calories; 9.6 25.6 6.4 22 1353 Full nutrition

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Reviews

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Delicious and filling! My daughter who claims to hate tomatoes even ate this! Great for dunking grilled cheese and you can use the leftovers as a yummy pasta sauce!