Crock Pot Creamy Tomato Soup – a delicious recipe with olive oil, celery, carrots, onion, tomatoes, thyme. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5-6 minutes, or until golden. Add to slow cooker.
2
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add vegetable broth, thyme, basil and bay leaf.
3
Cover and cook on LOW for 6 hours, until vegetables get soft and the flavors blend. Using an immersion blender, blend the soup until smooth.
4
Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4-5 minutes. Slowly whisk in about 1 cup of the hot soup; then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir; add the grated cheese and adjust the seasoning.
5
Cover and cook on low 30 more minutes.
1000
kcal
Calories
72
g
Fat
74
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 T. olive oil, 1 cup finely diced celery, 1 cup finely diced carrots, 1 cup finely diced onion, and more.
Yes, Crock Pot Creamy Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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