Slow Cooker Tomato Soup is the perfect basis of a light meal Spring meal! While days are certainly warmer and sunnier, nights can still be cool and have us wishing for warm, comforting food, like a good tomato soup. This soup is made in the slow cooker–the only thing more convenient is takeout! While you are racing through your busy day, this soup is developing rich flavors not possible in the popular canned variety.
This soup would be terrific served alongside a salad of chopped veggies with a cooked protein of your choice. How about rotisserie chicken? Or maybe a serving of cottage cheese? You could also cut up some carrot & celery sticks, and roll up a few slices of uncured, low-sodium meats and reduced fat cheeses to nibble on as you sip your soup from a mug. The healthy possibilities are endless!
Slow Cooker Tomato Soup
Recipe inspired b: savoryonline.com
Makes 6 servings
- 2 (28 oz) cans reduced-sodium whole peeled tomatoes
- 1 (6 oz) can tomato paste (reduced-sodium if possible)
- 1 medium onion, finely chopped
- 4 cloves garlic, chopped
- 2 cups low-sodium vegetable broth
- 2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
- 1/2 cup low-fat milk
- 2 tbs unsalted pastured butter
- chopped scallions or chives (optional)
- To a 4-quart or larger slow cooker, add the whole peeled tomatoes, tomato paste, onion, garlic, broth, oregano and pepper. Cover and cook on low 7–8 hours.
- Just before serving the soup, add the milk and butter to the slow cooker and stir until butter is melted. With immersion blender (or a blender) purée soup until smooth.
- Taste the soup and season with salt and pepper to taste. Ladle soup into bowls or mugs and serve. Sprinkle chives or scallions over the top, if desired.