Slow Cooker Creamy Tomato Soup
An easy classic that is perfect for a busy weeknight
Servings: 6 servings
Ingredients
- 1 – 28 oz can of whole tomatoes
- 4 cups chicken stock
- 1 onion, finely chopped
- 3 carrots, peeled and finely chopped
- 3 ribs of celery, finely chopped
- 1 ¼ tsp dried thyme
- ⅓ cup fresh basil, chopped
- 1 bay leaf
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
Instructions
- Into the insert of a slow cooker, add the tomatoes (with the liquid – don’t drain!), chicken stock, onion, carrots, celery, thyme, basil, and bay leaf. Cover and cook on low for 6-8 hours.
- Using an immersion blender or in a traditional blender in small batches, blend the soup until smooth. Return to the slow cooker
- Stir in the heavy cream and parmesan cheese and continue to cook in the slow cooker until the soup is rewarmed. Taste for seasoning and adjust as needed with salt and pepper.
Notes
- Serve this with grilled cheese for a complete meal.
- If using a traditional blender to blend the soup, be extremely careful! Blend in small batches and do not overfill the blender.
- To make clean-up easy, consider using a slow cooker liner.
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