Crock-Pot Tomato Soup (Easy Slow Cooker Recipe)
Easy Crock-Pot tomato soup with fresh or canned tomatoes, topped with melted cheese and crisp leek. Ready in 3 hours on high.
Equipment
- slow cooker
- immersion hand blender
Ingredients
Crock-Pot Tomato Soup
- 1 tablespoon butter
- 2 stalks celery washed, cut into small cubes
- 1 cup Carrots cut into cubes
- 1 Onion finely chopped
- 2 tablespoons Tomato paste
- 56 oz. whole peeled tomatoes canned (2 cans)
- 2 cubes vegetable stock or 3 cups of fresh vegetable stock; do not add extra water when using fresh vegetable stock.
- 3 cups Water
- 1 teaspoon dried thyme
- 1 bay leaf dried
- ½ oz. Basil fresh
Roux
- 2 tablespoons Butter
- 2 tablespoons flour
- 2 cups milk full
- Salt and pepper to taste
Topping
- 4 oz. Cheese grated Gouda, or Cheddar will do
- 4 oz. Leek finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
Crock-Pot Tomato Soup
- Melt the butter in the pan and sauté the celery, onion, and carrot for 1 minute.1 tablespoon butter, 2 stalks celery , 1 cup Carrots , 1 Onion
- Then add the tomato paste and stir fry for another 2 minutes.2 tablespoons Tomato paste
- Place the contents of the frying pan in the slow cooker.
- Add the tomatoes, stock cubes, and water. Break the tomatoes with a wooden spoon.56 oz. whole peeled tomatoes, 2 cubes vegetable stock , 3 cups Water
- Add the herbs, thyme, and basil, and stir well.1 teaspoon dried thyme, ½ oz. Basil
- Put a bay leaf on top of the soup and place the lid on the slow cooker.1 bay leaf
- Turn on the slow cooker on high for 3 hours.
- Remove the bay leaf.
- Purée the soup with an immersion blender.
Roux
- Melt the butter in the pan over medium heat and add the flour at once.2 tablespoons Butter, 2 tablespoons flour
- While stirring with a wooden spoon, fry the flour for two minutes.
- Now take the whisk and while stirring, pour in the milk. You will now have a smooth sauce.2 cups milk
- Pour this into the slow cooker with the tomato soup and mix well.
- Taste and season with salt and pepper.Salt and pepper
To serve
- Ladle the soup into the bowls and spoon the leek strips and grated cheese on top of the soup.4 oz. Cheese, 4 oz. Leek
- Serve immediately.
NOTES
1. Tomatoes - When tomatoes are in season in the summer, it is nice to make this soup with fresh tomatoes (2 ½ pounds). Use canned tomatoes out of season.
2. Vegetable stock - In this recipe, you can use stock cubes or fresh stock if you ensure that the total amount of liquid is 3 cups.
3. Season with salt and pepper - Because broth sometimes does and sometimes does not contain salt, it is important to taste the soup at the end (i.e., after adding the roux) and add extra salt if necessary. Do not do this before because when cooking, liquid can evaporate, and the soup may become too salty.
4. Crock-pot - Making this soup on the slow cooker’s high setting will be ready in three hours. Turning the slow cooker on low will take 6 hours before the tomato soup is prepared.
5. - Storage
- Refrigerator: Let the soup cool quickly and cover. This keeps the soup in the fridge for up to 2 days.
- Freezer: Cool the soup quickly and place it in an airtight freezer container. Keep ½ inch of the top free (the soup expands slightly due to the freezing). This way, you can keep the soup in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheating: Heat the soup over low heat, stirring, until it is warm.
Nutrition
Calories: 265kcal | Carbohydrates: 25g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 657mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4959IU | Vitamin C: 32mg | Iron: 4mg
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