Indulge in the rich, comforting flavors of this slow cooker tomato soup recipe. Perfect for chilly evenings, this dish combines fresh tomatoes and aromatic herbs to create a bowl of warmth. With minimal prep time, your slow cooker does all the work, allowing you to enjoy a delicious homemade soup without the hassle. Perfectly paired with crusty bread, this is a meal that brings everyone together.
Ingredients
– 2 lbs ripe tomatoes, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup heavy cream (optional)
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 5g of fat, 22g of carbohydrates, 4g of protein, and 4g of fiber. This is based on a serving size of one cup.
Step-by-Step Cooking Process
- Chop the tomatoes and dice the onion.
- Mince the garlic cloves.
- In the slow cooker, add the chopped tomatoes, onion, and garlic.
- Pour in the vegetable broth.
- Add the dried basil and oregano.
- Season with salt and pepper to taste.
- Stir the ingredients to combine well.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- If desired, stir in heavy cream for a richer flavor.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomatoes for convenience. For a vegan version, omit the heavy cream or replace it with coconut milk for a creamy texture without dairy.
Serving and Pairings
This tomato soup pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh salad. Consider topping with croutons or fresh herbs for added flavor.
Storage and Reheating
Store the cooled soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stove or in the microwave. This soup can also be frozen for up to 3 months; just be sure to let it cool completely before freezing.
Cooking Mistakes
- Using unripe tomatoes can lead to a less flavorful soup.
- Overcooking can result in a soupy texture; follow the recommended cooking times.
- Neglecting to season properly may yield a bland dish.
- Not blending the soup can leave it chunky if you prefer a smoother texture.
- Forgetting to add herbs can lessen the aroma and taste.
Helpful Tips
- Use fresh herbs for a vibrant flavor boost.
- For a smoky flavor, add a bit of smoked paprika.
- Garnish with fresh basil or a dollop of sour cream before serving.
- Experiment with spices like red pepper flakes for a kick.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes. Just drain them and use about 2 cans for this recipe. It’s a convenient option that still delivers great flavor.
How can I make this soup spicier?
To add heat, you can incorporate red pepper flakes or diced jalapeños. Adjust the amount based on your spice preference.
Is it possible to make this recipe vegan?
Absolutely! Just omit the heavy cream or substitute it with coconut milk or a vegan cream alternative for a creamy texture.
Can I add other vegetables?
Yes, feel free to add vegetables like carrots, bell peppers, or celery for added nutrition and flavor.
How long does this soup last in the fridge?
The soup can be stored in an airtight container in the refrigerator for up to 5 days, making it a great meal prep option.
Conclusion
This slow cooker tomato soup is not just easy to prepare but also packed with flavor and comfort. Ideal for busy days, it allows you to enjoy a wholesome meal with minimal effort. Perfect for any season, this recipe will quickly become a favorite in your household.
Slow Cooker Tomato Soup
Ingredients
- 2 lbs ripe tomatoes chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream optional
- Fresh basil for garnish
Instructions
- Chop the tomatoes and dice the onion.
- Mince the garlic cloves.
- In the slow cooker, add the chopped tomatoes, onion, and garlic.
- Pour in the vegetable broth.
- Add the dried basil and oregano.
- Season with salt and pepper to taste.
- Stir the ingredients to combine well.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- If desired, stir in heavy cream for a richer flavor.
