Slow Cooker Creamy Tomato Soup

asian european greek korean mediterranean middle eastern region turkish soup side sweet savory medium medium

Prep

20 min

Cook

54 min

Total

74 min

Ingredients (10)

1 tablespoon extra-virgin olive oil g

2 onions, sliced g

2 cloves garlic cloves, smashed and peeled, or more to taste g

2 (28 ounce) cans Italian-style plum tomatoes, drained g

4 cups vegetable broth g

1 (28 ounce) jar tomato sauce g

6 sprigs flat-leaf parsley g

1 teaspoon salt g

1 teaspoon white sugar g

2 cups half-and-half g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.

Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.

Puree the soup using an immersion blender.

Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.