Slow Cooker Creamy Tomato Soup Recipe
By Published: February 1, 2017
- Yield: 6 Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped onions
- 1 28-ounce can whole tomatoes
- 3 1/2 cups vegetable or chicken stock
- 1 teaspoon fresh thyme
- 1/4 cup chopped fresh basil
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk room temperature
- 3/4 cup cream room temperature
- 1/3 cup plus 3 tablespoons freshly shredded Parmesan cheese divided
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Whole basil leaves for garnish
Instructions
- Place the oil in a large skillet over medium heat. When hot, add the carrots, celery and onions. Cook 7–8 minutes or until soft. Transfer to a large slow cooker. Drain the juice from the tomatoes into the cooker and roughly chop the tomatoes. Add to the cooker along with the stock, thyme, basil and bay leaf. Cover and cook on low for 6 hours. Remove and discard bay leaf. With an immersion blender, puree the mixture until not quite smooth.
- In a large skillet over low heat, melt the butter. Whisk in the flour and cook, whisking constantly until the flour is golden brown, around 4–5 minutes. Slowly whisk in 1 cup of the hot soup, then stir in the milk and cream. Transfer to the slow cooker and add the ⅓ cup of Parmesan, salt and pepper. Cover and cook on low 30 minutes longer. Serve with a garnish of the remaining cheese and whole basil leaves.
