crockpot tomato soup

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Crock Pot Creamy Tomato Soup

olive oil

celery

carrots

onions

plum tomatoes (with juice)

thyme

basil

chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind (optional)

bay leaf

unsalted butter

flour

Pecorino Romano cheese

reduced fat (2% milk, warmed)

salt (to taste)

black pepper (to taste)

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.

Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.

Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.

Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Melt the butter over low heat in a large skillet and add the flour.

Stir constantly with a whisk for 4 to 5 minutes.

Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.

Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

Crockpot Tomato Soup from scratch is easy and delicious.

Crockpot Tomato Soup

onion, diced

vegetable broth

white wine

tomato paste

cumin

sea salt

black pepper

dairy-free milk, unsweetened

By the way - you can easily double this recipe for a larger group or for freezing.

Core the tomatoes and add to the slow cooker.

Add most of the ingredients. That means all of the ingredients EXCEPT THE DAIRY-FREE MILK. Stir well.

Turn on low and cook for 4 hours and go on your merry way.

Turn slow cooker off and take off the lid.  Let cool for about 1/2 hour.

When the soup is cooler pour the cooked tomato mixture into a blender.  You may have to do the blending in batches.  Hot mixtures seem to want to blow out the top - no matter how hard you hold the lid down. So make sure it&#x27;s cool.

Hold down the lid - just in case. Turn on the blender to low then turn it up to medium and process until completely blended.

Strain the tomatoes to get any of the pulp out. This is how I do it - I place a bowl on the counter and set a strainer on top of the bowl. Have the strainer fit on the edge so that you don&#x27;t have to hold it.

Lift and tilt the strainer until all of the natural liquid strains through. Then take the back of the wooden spoon and push the remaining mixture through the strainer. There will only be a little bit left in the strainer when you are done. The process only takes a minute.

If you are going to freeze your soup this the point where you would package in freezer containers.	If you are not freezing then continue on ...

Right before serving pour into a large saucepan or large bowl and add the almond milk. Heat through, without coming to a boil.

Sprinkle on croutons or vegan parmesan cheese and serve.  It is good cold too. No kidding!

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Slow Cooker Tomato Soup from Scratch is a keeper. Tomato Soup is probably one of your childhood favorites anyway and it will be your kids too so hang onto this recipe.  Easy, fresh and plant based.

Slow Cooker Tomato Soup from Scratch

A simple and creamy tomato soup crafted effortlessly in the slow cooker.

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Top 3 crockpot tomato soup recipes from across the web

The most viewed crockpot tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed crockpot tomato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine