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We hope you got insight from reading it, now let’s go back to slow cooker tomato soup recipe. You can cook slow cooker tomato soup using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Slow Cooker Tomato Soup:
- Prepare 2 (28 oz) cans of low/no sodium crushed tomatoes
- You need 2 cups low/no sodium chicken or vegetable broth
- Prepare 1 medium onion, chopped
- Provide 1-2 cups carrots, diced
- Take 2-3 cloves garlic, minced
- Prepare 2 tsp dried oregano
- Take 1 tsp dried thyme
- Provide 2-3 bay leaves
- Use 4 tbsp no salt butter
- Provide 1 cup whole milk, half and half, or coconut milk
- Provide Ground black pepper for taste
Steps to make Slow Cooker Tomato Soup:
- Add all of the ingredients, except the bay leaves and milk/cream, into the slow cooker. Stir everything together.
- Next, place the bay leaves into the pot, close the lid, set the temperature to low, and cook for 6 to 8 hours. It took us about 7 hours.
- At the end, remove half of the soup to a bowl or blender. Pour half of the milk/cream, and blend it all together. Repeat for the second half and return the soup to the slow cooker. Remove the bay leaves before blending together
- Enjoy! Maybe with a Ghost shaped quesadilla?
Be the first to rate & review! Even with our big family, that's a lot of tomatoes to eat. If you love this slow cooker tomato soup recipe, then you'll want to try these other vegan slow cooker recipes: Slow Cooker Minestrone Soup, Slow Cooker Butternut Squash Soup, Slow Cooker Vegetable Chowder. After a quick roast in the oven, toss the ingredients in the slow cooker or electric pressure cooker (Instant Pot). Lusciously creamy and full of tomato and basil flavors, this slow cooker tomato soup is out of this world!
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