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.
Serves:
Ingredients
- 1tbspolive oil
- 1cupcelery,finely diced
- 1cupcarrots,finely diced
- 1cuponions,finely diced
- 28ozwhole plum tomatoes with juice
- 1tspthyme
- ¼cupfresh basil
- 3½cupsreduced sodium chicken broth,or vegetable broth for vegetarians
- Parmesan cheese rind,or Romano cheese rind, optional
- 1bay leaf
- 2tbspunsalted butter
- 2tbspflour
- ⅓cuppecorino Romano cheese,grated
- 1¾cupsreduced fat 2% milk,warmed
- salt,to taste
- black pepper,to taste
Instructions
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Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
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Add to slow cooker.
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Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
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Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
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Cover and cook on Low for 6 hours, until the vegetables get soft and the flavors blend.
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Remove the cheese rid and, using an immersion blender, blend the soup until smooth.
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Melt the butter over low heat in a large skillet and add the flour.
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Stir constantly with a whisk for 4 to 5 minutes.
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Slowly whisk in about 1 cup of the hot soup, then add the warmed milk and stir until smooth.
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Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
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Cover and cook on Low for 30 more minutes.
Nutrition
- 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
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