Creamy Slow Cooker Tomato Soup
Indulgently smooth and velvety, this Slow Cooker Tomato Soup is the ultimate in comforting cuisine. A medley of fresh herbs and vegetables introduces vibrant notes, while the combination of milk and cheese delivers an exceptionally creamy consistency. Pair it with a classic grilled cheese sandwich or a refreshing salad for a simple yet satisfying lunch or dinner during the week.
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Ingredients
- 1 tbsp olive oil
- 1 cup finely diced celery
- 1 tsp thyme
- 1/4 cup fresh basil
- 3 1/2 cups reduced sodium chicken broth
- Parmesan or Romano cheese rind
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1/3 cup grated Pecorino Romano cheese
- 1 3/4 cups reduced fat
- salt
- black pepper
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 28 oz can whole plum tomatoes
Instructions
- 1
Begin by warming a sizable frying pan over medium heat. Once heated, drizzle in the oil and toss in the celery, carrots, and onions; sauté for 5 to 6 minutes, or until they turn a nice golden color.
- 2
Transfer the sautéed mixture into the slow cooker.
- 3
Next, pour the tomato juice into the slow cooker, and with your hands, gently crush the tomatoes before adding them in.
- 4
Following that, incorporate the chicken (or vegetable) broth, the cheese rind (if you're using it), along with thyme, basil, and the bay leaf.
- 5
Place the lid on the slow cooker and set it to LOW. Allow it to cook for 6 hours, or until the vegetables are tender and the flavors meld beautifully.
- 6
Once done, take out the cheese rind and, using an immersion blender, puree the soup until it reaches a smooth consistency (alternatively, you can do this in batches using a traditional blender with caution).
- 7
In a separate large skillet, melt the butter over low heat, then sprinkle in the flour.
- 8
Whisk continuously for 4 to 5 minutes until the mixture is well combined.
- 9
Gradually whisk in approximately 1 cup of the hot soup, then stir in the 1 3/4 cups of warmed milk until you achieve a smooth mixture.
- 10
Return this mixture to the slow cooker and stir well, then add in the grated Pecorino cheese, adjusting the salt and pepper to your preference.
- 11
Cover the slow cooker again and let it cook on low for an additional 30 minutes.