This Slow Cooker Tomato Soup is so simple to make and the perfect tomato soup recipe. Made with canned tomatoes and full of flavor it’s a recipe you must try.
Slow Cooker Tomato Soup
We got home from Disney World last week and we brought something back that is now being shared with the entire family, sickness. It started with my oldest son and has now traveled to my husband. This morning both my middle son and I woke up with a sore throat and cough. I am still holding out hope that baby doesn’t catch it! In the meantime, we are all sipping on tomato soup, saltines, and drinking lots of fluids. Being sick is so fun and I am counting down the days until warm weather and sunshine.
This recipe is so simple to make. All you need to do it add all ingredients to the slow cooker. Give it a mix then cover with lid. Allow to cook for 3-4 hours on high or 6-7 hours on low. Use an immersion blender to blend soup until smooth and creamy.
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Can I make this Slow Cooker Tomato Soup without an immersion blender?
If you don’t have an immersion blender then you can use a regular blender. Just add a few cups at a time blend and repeat until everything is well blended and smooth. It works the same just takes a little more work. I used my immersion blender and just blended everything right in my slow cooker.
If you love homemade soup then make sure to check out a few more of my favorites when you are done with this one.
Soup Recipes:
Easy slow cooker tomato soup that everyone in your family will enjoy. Made with canned tomatoes and full of flavor.
- 28 oz Crushed tomatoes (canned)
- 30 oz Diced tomatoes (canned)
- 1/2 cup White onion (diced)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Oregano (dried)
- 1/2 teaspoon Basil (dried)
- 1/2 tablespoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 cups Vegetable broth
- 4 tablespoons Butter
- 1 cup Half & half
Add all ingredients to the slow cooker. Give it a mix then cover with lid. Allow to cook for 4-5 hours on high or 6-7 hours on low.
Use an immersion blender to blend soup until smooth and creamy. Serve warm and enjoy!
Recipe by The Diary of a Real Housewife
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