Crock Pot Tomato Soup Food
SLOW COOKER TOMATO SOUP
I always cook for work on Monday, and this week we wanted tomato soup. Here is my personal favorite! Serve with crackers, toast, or even a grilled cheese!
Provided by Clarion123
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
- Cook on High for 1 hour. Remove bay leaves to serve.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 36.4 g, Cholesterol 152.8 mg, Fat 52.7 g, Fiber 6.6 g, Protein 10 g, SaturatedFat 29.5 g, Sodium 1091.8 mg, Sugar 20.2 g
SLOW COOKER CREAMY TOMATO SOUP
This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
THICK CROCK POT TOMATO VEGETABLE SOUP
Make and share this Thick Crock Pot Tomato Vegetable Soup recipe from Food.com.
Provided by dale7793
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add the first 12 ingredients to the crock pot (except extra kidney beans).
- Stir well.
- Cook on low for 8 hours.
- Before serving stir in the chicken, rice, extra kidney beans and peas.
- Allow to heat through and serve.
- I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare.
- This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
Nutrition Facts : Calories 425.3, Fat 2.7, SaturatedFat 0.6, Cholesterol 34.2, Sodium 396.5, Carbohydrate 70.9, Fiber 18.7, Sugar 14.6, Protein 33.3
CREAMY CROCKPOT TOMATO SOUP
I came up with this recipe for my family as an alternate to canned tomato soup. It is rich and creamy and just perfect on a winters night! It's a big favorite in our house and I hope you enjoy it as much as we do! Makes a fantastic soup to dip those yummy grilled cheese sammies in! ;o)
Provided by Chef Nichol
Categories Vegetable
Time 6h10m
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the undrained tomatoes & chicken broth; still well and add oregano & basil.
- Cook on high for 4-6 hours. Strain tomato chunks and place in blender; puree until no bits remain.
- Add cream to the tomato/broth mix in the crock pot and stir well.
- Add the tomato puree back to the broth mix and heat through.
- Serve in crocks or bowls and top with pats of butter, croutons, sour cream, shredded cheese, or whatever you like!
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 28.7, SaturatedFat 17.6, Cholesterol 96.8, Sodium 742.4, Carbohydrate 6.2, Fiber 1.3, Sugar 3.1, Protein 4.7
SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY
Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220ºC).
- Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
- Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
- Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
- Cover and cook on high for 2 hours.
- Using an immersion blender or a standing blender, puree the soup until creamy.
- Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
- Ladle the warm soup into bowls and garnish with more basil.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams
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- Stir in the orzo, then increase the heat to high. Let cook, uncovered, until the orzo is tender, about 20 to 30 minutes, stirring two or three times throughout and checking the orzo for doneness. Stir in the half-and-half, if using. Serve hot, topped with Parmesan and basil or parsley as desired.
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- In a large skillet, heat olive oil to medium-high. Cook and stir garlic, onions, and bell peppers until softened, about 5 minutes.
- Combine sauteed vegetables, tomatoes, vegetable broth, salt, and red pepper flakes in Crock-Pot. Cover and cook on low for 8 hours.
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