Monday, October 26

Slow Cooker Creamy Tomato Soup

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Slow Cooker Creamy Tomato Soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings



  1. 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.
  2. 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.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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