Slow Cooker Tomato Soup



Tomatoes…they are coming out of my ears. I decided to make a lot of tomato soup to freeze so that we can enjoy the fresh summer taste of tomatoes in the winter.

I like that this is a basic tomato soup. When I am ready to re-heat this deliciousness it has many possibilities. You can add some cooked chicken, cooked rice, or pasta. You can even make it a chunky vegetable soup by adding chopped vegetables.

Slow Cooker Tomato Soup


  • 1 quart of low-sodium chicken broth
  • 2 28 oz cans of whole peeled tomatoes (or 28 oz. fresh chopped tomatoes)
  • 4 tablespoons of butter
  • ½ a medium onion roughly chopped
  • 2 cloves of garlic, peeled
  • salt and pepper to taste
  • ½ cup of heavy cream – optional
  1. Add chicken broth, tomatoes, butter, onions and garlic to slow cooker.
  2. Cook on high for about 5 hours, or on low 7-8 hours.
  3. Onions will be soft and translucent when ready.
  4. Use an immersion blender to blend until smooth. (or blend in batches in a regular blender)
  5. Add cream and stir to combine.
  6. Season with salt and freshly ground pepper to taste.

Be careful when using your blender with hot liquids as the liquids can “jump” all over the place!

I am set for good winter eating!

Have a great day!



Recipe source number2pencil



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