Creamy Crock Pot Tomato Soup |
Author: Amy Flory
Prep time: 25 mins
Cook time: 6 hours
Total time: 6 hours 25 mins
The deep, rich flavors of the vegetables and cheeses make this soup a winner!
- 1 TBSP olive oil
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onions, diced
- 28 oz can whole plum tomatoes, undrained
- 1 tsp thyme
- ¼ cup fresh basil, chopped
- 1 bay leaf
- 3½ cups reduced sodium chicken broth (or vegetable broth)
- Parmesan or Romano cheese rind (optional, but recommended)
- 2 TBSP unsalted butter
- 2 TBSP flour
- ⅓ cup grated Pecorino Romano cheese
- 1¾ cups 2% milk, warm
- salt and pepper, to taste
- additional grated cheese and croutons for garnish
- In a skillet over medium heat, add olive oil, celery, carrot, and onion. Cook for about five minutes, or until the vegetables begin to soften. Transfer to the slow cooker.
- Add the tomatoes with juice, and crush gently to break up the tomatoes.
- Add thyme, basil, bay leaf, chicken (or vegetable) broth, and cheese rind. Stir to combine.
- Cover and cook on low 6-7 hours.
- Remove the cheese rind, and using an immersion blender, blend the soup to desired consistency. (If you don't have an immersion blender, you can transfer the soup in batches to a regular blender.)
- In a pan on the stove, melt the butter and add the flour, using a whisk to combine.
- Continue stirring for a few minutes, and add about a cup of the soup to the pan. Continue stirring, and slowly stir in the milk.
- Return the milk mixture to the slow cooker, and stir well.
- Add the grated Pecorino Romano cheese, and salt and pepper to taste.
- Cover again, and cook for another 30 minutes or so, or until the cheese is melted.
- Serve with additional cheese on top and croutons for garnish.
Recipe by Funny Is Family at https://funnyisfamily.com/2015/06/creamy-crock-pot-tomato-soup.html
3.5.3226