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.
Servings: 8 servings
Calories: 169kcal
Ingredients
- 2 (28-ounce) cans tomatoes diced or whole
- 1 tablespoon tomato paste
- 4 tablespoons butter
- 1 (15-ounce) can chicken broth or vegetable broth
- 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 Slow Cooker Tomato 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: 169kcal | Carbohydrates: 15g | Sodium: 101mg | Fiber: 3g | Sugar: 8g