Slow Cooker Tomato Soup
A warm and comforting slow cooker tomato soup that’s easy to prepare, packed with flavors, and perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cans Hunt’s Diced Tomatoes with Basil, Garlic & Oregano (14.5 oz each)
- 2 stalks celery (finely chopped)
- 3 medium carrots (finely chopped)
- 1 small onion (finely chopped)
- 2 teaspoons Italian seasoning
- 1 carton vegetable or chicken broth (32 oz.)
Creamy Mixture
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1 cup Parmesan cheese
- 2 cups half & half
Seasoning
- to taste Salt and pepper
Instructions
Preparation
- Chop the celery, carrots, and onion to create a flavor-packed base.
- Combine the Hunt’s Diced Tomatoes, chopped celery, carrots, onion, Italian seasoning, and broth in a 5-quart slow cooker.
- Cover the slow cooker tightly and set it to cook on LOW for about 6-8 hours.
Creamy Mixture Preparation
- About 30-45 minutes before serving, melt the butter in a saucepan over low heat.
- Gradually whisk in the flour, ensuring there are no lumps.
- Slowly add in the half & half while continuously whisking until it becomes smooth and creamy.
- Remove from heat and add in the Parmesan cheese, stirring until it’s completely melted.
Final Steps
- Add the creamy mixture to the slow cooker and stir well.
- Cover again and let it simmer for another 30 minutes.
Serving
- Ladle the soup into warm bowls and optionally top with freshly grated Parmesan cheese.
- Pair the soup with rustic bread for dipping or a classic grilled cheese sandwich.
Notes
For best results, use fresh vegetables. You can customize the seasoning to suit your taste, and consider adding croutons or a dollop of sour cream for varied textures.