This Slow Cooker Tomato and Vegetable Soup is a dream to come home to at the end of a busy day. It’s creamy, and fresh, and incredibly delicious.
And simple? It practically makes itself.
I love to make soups in the slow cooker. It’s virtually handsfree, and there’s something comforting with a bowl of steaming homemade soup that’s been cooking all day.
The Parmesan croutons is a nod to the perennial favorite: grilled cheese sandwiches. Although I must be honest. In our house, we tend to make both. And tomato soup isn’t quite the same without it.
Slow Cooker Tomato Soup with Parmesan Croutons
This Slow Cooker Tomato Vegetable Soup is a dream to come home to at the end of a busy day. It’s creamy, and fresh, and incredibly delicious.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
2 (28-ounce) cans tomatoes (diced or whole)
1 tablespoon tomato paste
4 tablespoons butter
1 (15-ounce) can chicken broth (or vegetable)
large potato, peeled and diced
3 cloves garlic, minced
large onion, diced
1-1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1 tablespoon sugar
salt and pepper to taste
1/3 – 1/2 cup cream (or milk)
For the Croutons:
4 cups French bread, cubed
1/4 cup grated Parmesan Cheese
For the Tomato Vegetable Soup:
Place tomatoes into a 6-quart slow cooker. Stir in the butter, tomato paste, broth, potato, garlic, onion, basil, red pepper flakes, sugar, and salt and pepper to taste, about 1/2 teaspoon each. Stir until combined.
Cover and cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Puree with an immersion blender (or regular blender in batches) until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste. Garnish with additional red pepper flakes, if desired, and Parmesan Croutons.
For the Parmesan Croutons:
Preheat the oven to 375 degrees. Lightly oil a baking sheet with olive oil or nonstick spray. In a bowl, add bread cubes; drizzle with olive oil and toss to coat. Spread in an even layer on the baking sheet; sprinkle with Parmesan cheese. Bake until crisp and golden, about 10-12 minutes, stirring halfway through. Let cool.
If using whole tomatoes, mash with the back of a spoon before cooking.
- Calories: 169 calories
- Sugar: 8 g
- Sodium: 101 mg
- Carbohydrates: 15 g
- Fiber: 3 g
Keywords: tomato soup, slow cooker, slow cooker soup