This Creamy Tomato Soup recipe is absolutely delicious, and so easy to start! Simply chop the veggies, throw them in a slow-cooker with your canned tomatoes in the morning, a little more prep work before serving, and you have a healthy, yummy meal for dinner. This recipe makes 12 servings, and freezes very well. (I usually make enough to freeze and heat up for another night.)
You can also try my other Autumn Tomato Soup recipe made on the stovetop, but it’s super tasty as well. I just ♥ tomatoes, that’s all there is to it!
1 (14.5 oz.) fire roasted diced garlic tomatoes
1 (14.5 oz.) diced tomatoes
8 medium carrots, peeled and chopped
4 celery stalks, chopped
1 onion, chopped
2 cloves garlic, minced
2 tsp oregano
1 tsp thyme
1 TBSP basil
1 tsp. sea salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
2 bay leaves
3 (14 oz.) cans vegetable or chicken broth
1/4 cup butter
1/4 cup olive oil
1/2 cup flour
2 cups half and half
6 oz. grated parmesan cheese
Optional topping: grated pecorino romano cheese or your favorite cheese
Add chopped carrots, celery, onion, tomatoes, garlic, and spices into slow cooker. Mix well. (You can stop here, cover and refridgerate overnight.) Next, pour in broth, stir. Add bay leaves on top, cover and cook on low for 5-7 hours, until veggies are soft. Strain vegetables from liquid and puree in a blender. Add back into slow cooker.
About an hour before serving, make a roux by melting butter over a stovetop. Add olive oil, and flour. Stir constantly with a wisk for 5-7 minutes over medium-low heat. As it thickens, slowly stir in half and half until mixture thickens. Add in parmesan and stir until it melts and sauce becomes smooth. Mix in 3 cups of the tomato soup and heat through. Pour roux mixture back into slow cooker and mix. Let it heat through for at least 30 more minutes. Taste and adjust seasonings (salt or pepper) if needed. Top with pecorino romano cheese.
(Recipe inspiration from here.)
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