Crock-Pot Tomato Soup Recipe


Homemade tasty crock-pot tomato soup doesn’t get any easier as a topping is thinly sliced leek and grated cheese.  Try it yourself

Flour Bowl


- Butter - Celery - Carrots - Onion - Tomato paste - Peeled tomatoes - Vegetable stock - Thyme - Bay leaf - Basil - Flour - Milk - Salt & Pepper - Cheese - Leek

Melt the butter in a skillet and fry onion, carrot, and celery cubes for 1minutes; keep stirring. Add tomato paste and bake for another 2 minutes. Put the veggies into the crock pot


Add the tomatoes. Pour the vegetable stock into the slow cooker. Put the remaining ingredients: the basil leaves, thyme, and any leaf on top of the ingredients. Turn the slow cooker on high and wait for 3 hours. Remove the bay leaf. Purée the tomato soup with an immersion blender until you have a smooth tomato soup.

Prepare the roux by melting the butter. Add the flour at once and stir while frying for 2 minutes. This is very important; otherwise, the soup will get a flour flavor. Then dilute with cold milk while whisking until you get a smooth sauce. Pour the sauce into the tomato soup.

Mix everything.

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