This creamy tomato soup is comfort in a bowl. Made in the slow cooker, this recipe is quick, easy to prep, and so satisfying with a heavy dose of veggies and parmesan cheese. Perfect for those nights when you just want to cozy up to a bowl of something warm and feel kinda healthy about it. This recipe is more of a guideline, meant to be followed loosely and a great base if you want to mix things up a little.
Soup weather is upon us. The BEST time of year. I don't care if I'm a bit premature, I've pulled out my biggest and softest scarves, my coziest sweaters and woolly socks. I'm ready for snuggling into warm cozy bowls of soup. Happily dunking my baguette. Soup may be the only reason I survive Fall, Winter and unusually cold Springs.
This is an early fall, summer is not quite over Creamy Tomato Soup. The time of year when school is back in, weekends are busy but there are still really good tomatoes available.
why you will love this recipe
I love that this soup uses fresh tomatoes! I can't resist those giant deep red beauties and always end up with too many hanging around on the kitchen counter.
I love that this soup can be made in the slow cooker ????. Because - Hello! - hockey season has started.
This soup is full of fresh vegetables, carrots add sweetness and help thicken the soup. And also help with the gorgeous colour.
And of course, a touch of cream adds a little bit of luxury and silky smooth texture. Also - all the basil and fresh Parmesan in this bowl.
And.
Probably the best thing about this soup - you don't have to follow the recipe that closely.
I've made this soup enough to know that the quantities, even some of the ingredients listed, are really just guidelines. If you are short on carrots, use less. More carrots -- the more the better. Don't have celery - that's okay too, you can skip it. Have a few extra tomatoes kicking around the kitchen counter - go ahead and throw them in. Whatever you do, just adjust the amount of stock or water you use so that it just covers the veggies. Too much liquid will mean a thinner soup.
Notes about this recipe
- Hold off on putting the garlic in until later in the cooking process. I find garlic gets bitter and harsh simmering all day. I like to add it in the last 20-25 minutes of cooking. While you are waiting for the parm to melt.
- You will notice I don't peel my tomatoes. Mostly because I am incredibly lazy and I can't think of a more un-fun kitchen job. Since this soup will be pureed in the end, the peels don't create a problem for me. Purists may disagree. I do think the peels add a little more thickness. And I like that.
- You will need to puree the soup. I prefer to use my Blendtec for the job. Any regular blender will do. Just, please, please be sure to not over fill your blender. Blend in Batches. I don't want anyone suffering an injury due to flying molten hot tomato soup. You could also use an immersion blender right in the crock of the slow-cooker. potentially a safer bet.
Variations
Since this soup needs about 20 minutes once pureed to warm through and for the parmesan cheese to melt, you can add all kinds of things to make a more filling or heartier soup.
- Make this a Tomato and Macaroni soup. Add cooked macaroni or spiral-shaped pasta
- Creamy tomato soup with rice - I like to throw in cooked leftover rice, it will warm and soften in the soup, again after it has been pureed and while you are waiting for the parm to melt.
- Add greens - add fresh shredded kale or spinach just before serving. Really good if you also add in a scoop or two or pesto. Yum!
- Canned or cooked beans - white beans or chickpeas are lovely and filling. Let this simmer for about 40 minutes for the flavours to seep into the beans.
- Rotisserie chicken, adds protein and really makes this soup a meal.
I use a Hamliton Beach programmer slow cooker like this one.
๐ Recipe
Slow Cooker Creamy Tomato Soup with Parmesan
Ingredients
- 2-3 large carrots peeled and roughly chopped
- 1 large celery stalk diced
- 1 medium onion roughly chopped
- 5-6 large tomatoes quartered and chopped
- 1 teaspoon salt
- ยผ teaspoon freshly ground black pepper
- 4-6 cups Vegetable Broth or water or some combination of water and stock
- 2 garlic cloves crushed
- ยผ cup table cream 18%
- 1 oz Parmesan cheese rough chopped
- ยผ cup chopped fresh basil
Instructions
- In the slow cooker, stir together onion, carrots, celery, tomatoes, salt, pepper, and vegetable stock ( or water). Use enough stock to cover the vegetables. Set to cook on low heat for 6-8 hours.
- Turn off the slow cooker and let the soup cool slightly before transferring to the pitcher of a blender. Puree the soup in batches until smooth. Please be careful to not overfill the blender with hot soup. Also be sure the vent the top of the blender to release steam. Alternatively, use an immersion blender.
- Return the soup to the slow cooker, and set to high heat. Stir in crush garlic cloves, cream and Parmesan. Cook on high for 20-25 minutes. (*If you were going to add pasta to your soup, this is a good point to do that).
- Just before serving, test for seasoning and add more salt if needed. Stir in the fresh chopped basil.
More vegetarian soup recipes for your slow cooker!
Lauren @ Ease and Carrots says
Yum! This looks lovely for cooler weather coming up!