Cream Of Tomato Soup Recipe Crock Pot
Description
Cream of tomato soup is a classic comfort food favorite. The creamy soup is made with tomatoes, onions, celery, and garlic, which are simmered in a broth until the vegetables are tender. The soup then gets pureed until it is smooth and creamy, and seasoned with herbs, salt, and pepper. This crock pot recipe is easy to make and makes a great starter course for dinner or lunch. You can also serve it as a side dish with sandwiches or salads.
Prep Time
This recipe takes about 10 minutes of prep time. That includes gathering the ingredients, dicing the vegetables, and adding the seasonings. Once the vegetables are prepped, the soup can be left to cook in the crock pot for several hours.
Cook Time
This soup takes about 4-6 hours to cook on low in the crock pot. For best results, it is important to check the soup after 4 hours and stir it. This helps ensure that the vegetables are cooked evenly and that the soup isn't sticking to the sides of the crock pot.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup heavy cream
Instructions
1. Heat the olive oil in a skillet over medium-high heat. Add the onion, garlic, and celery and sauté until the vegetables are tender, about 5 minutes.
2. Transfer the vegetables to a crock pot and add the diced tomatoes, broth, oregano, basil, and thyme. Cover and cook on low for 4-6 hours.
3. Using an immersion blender, puree the soup until it is smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender and blend until smooth.
4. Add the cream and season the soup with salt and pepper, to taste. Stir to combine.
5. Serve the soup hot with freshly cracked black pepper and a drizzle of cream, if desired.
Equipment
- Skillet
- Crock Pot
- Immersion blender or regular blender
Notes
This soup can be made vegan by substituting the heavy cream with coconut cream or almond milk. You can also adjust the seasonings to taste, if desired.
Nutrition: Per Serving
- Calories: 216 kcal
- Carbohydrates: 17 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 40 mg
- Sodium: 877 mg
- Potassium: 712 mg
- Fiber: 3 g
- Sugar: 9 g
- Vitamin A: 1250 IU
- Vitamin C: 24.3 mg
- Calcium: 78 mg
- Iron: 2.3 mg
Recipe Tips
This soup is a great way to use up extra tomatoes from the garden. You can also use canned tomatoes or diced tomatoes from the store. You can also add other vegetables to the soup, such as carrots, mushrooms, or bell peppers. Finally, this soup freezes well, so you can make a big batch and freeze some for later.
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