Crock Pot creamy tomato soup

This creamy, rich crockpot tomato soup is made in slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese peel for added flavor.

This creamy, rich crock pot tomato soup is made in slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese shell for added flavor.Crock Pot creamy tomato soup

Crock pot soups are perfect to come home to when the weather starts to get colder. A few more favorites are my Crock Pot Chicken Enchilada Soup, Slow Cooker Butternut Squash Soup and Chipotle Chicken Zucchini "Fideo" Soup.

Last night for dinner we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup of half a sandwich (whole grain grilled cheese – yum!).

This creamy, rich crock pot tomato soup is made in slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese shell for added flavor.

Thanks to my parents, I am really picky when it comes to soup. I grew up in the home where we pretty much had homemade soup every night. Almost always dinner usually started a meal with a bowl of soup (not something I was always fond of as a kid), but I always loved when mom made her tomato soup.

Her recipes are usually more labor intensive than mine, I prefer very quickly and easily. This slow-cooked tomato soup comes pretty close to her original without all the extra work. I always cook my vegetables on the stove, I think it gives you the best flavor results. You can do this the night before to save time in the morning. What, in my opinion, really gets the soup over the top is the cheese crust (you toss it after the soup is done). I always freeze them when I've used my cheese just to make soups, but don't worry if you don't have one, the soup will still be fine.

tips:

You can also make this on the stove: just simmer it in a large saucepan on low for approx. 1 1/2 hours. If you want to use fresh garden plum tomatoes, which I often do in the summer when I need to use them up, I just blanch them in a large saucepan of boiling water until the skins crack, then remove and peel the skins off.

This soup freezes well, so don't worry if it gives too much you can cook it and freeze it in small containers for quick meals on busy week nights.

And as so many ask, I have the 6 Quart Hamilton Beach Set & Forget forgotten programmable slow cooker. I love it because you can adjust the time you want it to cook and it automatically gets hot when done. It also has a probe for meat that automatically closes when done. I hated my old crock pot, it burned everything and my food had a weird taste. This crock pot is so big, I actually own two!

This creamy, rich crock pot tomato soup is made in slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese shell for added flavor.

Crock Pot creamy tomato soup

Preparation time: 10 minutes

Cooking time: 6 hours 40 minutes

Total time: 6 hours 50 minutes

This creamy, rich crock pot tomato soup is made in slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese shell for added flavor.

  • 1 tablespoon olive oil
  • 1 cup fine diced celery
  • 1 cup finely diced carrots
  • 1 cup fine dice with onions
  • 28 oz can whole plum tomatoes with juice
  • 1 teaspoon thyme
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium chicken broth or vegetable for vegetarians
  • Parmesan or Romano cheese crust, optional
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1/3 cup grated Pecorino Romano cheese
  • 1 3/4 cups reduced fat, 2% milk, heated
  • salt, to taste
  • black pepper, to taste
  • Heat a large skillet over medium heat, then add oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.

  • Add to slow cooker.

  • Pour tomato juice into slow cooker, then crush the tomatoes roughly with your hands; add to slow cooker.

  • Then add chicken (or vegetable broth), cheese crust (if using) thyme, basil and bay leaves.

  • Cover and cook on low for 6 hours until the vegetables are soft and the flavors blend.

  • Remove the cheese dispensing and use an immersion blender to mix the soup until smooth (or you can carefully do this in small portions in the blender).

  • Melt the butter on low heat in a large skillet and add the flour.

  • Stir constantly with a whisk for 4 to 5 minutes.

  • Slowly whisk about 1 cup of warm soup, then add the 1 3/4 cups of heated milk and stir until smooth.

  • Pour back into slow cooker and stir, add grated Pecorino cheese and adjust salt and pepper to taste.

  • Cover and cook for another 30 minutes.

Serving: 1-1 / 2 cups, calories: 177 kcal, carbohydrates: 17 g, protein: 8 g, fat: 10 g, saturated fat: 4.5 g, cholesterol: 21 mg, sodium: 600 mg, fiber: 3g , sugar: 8g

Blue Smart Points: 5

Green Smart Points: 7

Purple Smart Points: 5

Points +: 5

Keywords: Crock Pot creamy tomato soup, crockpot tomato soup, homemade tomato soup, slow cooker tomato soup, tomato basil soup

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