How To Make Crock Pot Creamy Tomato Soup
This slow-cooked tomato soup is rich, creamy, and very flavorful, thanks to the addition of cheese rind. Other flavorings include celery, carrot, and onion.
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.
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 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 for 30 more minutes.
- Calories: 297.81kcal
- Fat: 17.25g
- Saturated Fat: 9.63g
- Trans Fat: 0.22g
- Monounsaturated Fat: 5.81g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 18.21g
- Fiber: 3.36g
- Sugar: 10.01g
- Protein: 18.98g
- Cholesterol: 42.77mg
- Sodium: 1058.47mg
- Calcium: 553.93mg
- Potassium: 738.70mg
- Iron: 1.45mg
- Vitamin A: 369.93µg
- Vitamin C: 22.96mg