Slow Cooker Tomato Soup with Parmesan Croutons

Slow Cooker Tomato Vegetable Soup with Parmesan Croutons | 31Daily.com

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.

Slow Cooker Tomato Vegetable Soup with Parmesan Croutons | 31Daily.com

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 Vegetable Soup with Parmesan Croutons | 31Daily.com

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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.

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Ingredients

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
olive oil
1/4 cup grated Parmesan Cheese

Instructions

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.

Notes

If using whole tomatoes, mash with the back of a spoon before cooking.

Nutrition

  • Calories: 169 calories
  • Sugar: 8 g
  • Sodium: 101 mg
  • Carbohydrates: 15 g
  • Fiber: 3 g

Keywords: tomato soup, slow cooker, slow cooker soup

Slow Cooker Tomato Vegetable Soup with Parmesan Croutons | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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