Slow Cooker Ripe Tomato Soup Recipe
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 6 soup bowls
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
120 -
Protein
7.3 g -
Carbohydrate
17.7 g -
Fat
2.6 g -
Cholesterol
0 mg -
Sodium
173 mg
Slow cooker ripe tomato soup recipe. Chicken broth-based tomato and leek soup cooked in a slow cooker. Very easy and delicious soup for summer’s ripest tomatoes. use a 6-quart (6 L) slow cooker for this soup.) If you like to prepare tomato soup in a slow cooker, you may also like Creamy Tomato Soup with Chunky Vegetables:
Slow Cooker Creamy Tomato Soup with Chunky Vegetables Recipe
This is another chicken broth-based soup recipe, a grown-up version of that comforting tomato soup we know as well.
makes 4 servings
Ingredients: 4 cups (1 l) chicken stock or chicken broth, 8 oz (240 ml) can tomato paste, 1½ cups (375 ml) small cauliflower florets, 1 cup (250 ml) each: diced zucchini, diced green bell pepper, chopped yellow onion, cubed unpeeled potatoes, 1 large clove garlic, peeled and minced, 3/4 teaspoon (4 ml) dried basil leaves, 1/4 teaspoon (1.2 ml) each: dried thyme and marjoram leaves, 1/8 teaspoon dry mustard, 3/4 cup (180 ml) 2% reduced-fat milk 1 tablespoon (15 ml) cornstarch, 1 oz (30 ml) dry sherry, salt and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except milk, cornstarch, dry sherry, salt and black pepper.Stir well, then cover cooker and cook on high-heat setting for 4-6 hours.
Open the lid and stir in combined milk and cornstarch, stirring 2-3 times, then pour in dry sherry and season to taste with salt and black pepper. Mix well.
Turn off slow cooker. ladle tomato and vegetable soup into soup bowls. Serve with a crusty bread.
Per serving: Calories: 207, Protein: 8.6 g, Carbohydrate: 31.6 g, Fat: 5.1 g, Cholesterol: 14.6 mg, Sodium: 356 mg, Saturated Fat: 1.6 g
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Slow Cooker Ripe Tomato Soup Recipe
Ingredients
- 4 cups (1 L) low-sodium, reduced-fat chicken broth
- 6 large ripe tomatoes, chopped
- 2 cups sliced leeks (use white parts only)
- 3 cloves garlic, peeled and minced
- 1 teaspoon dried basil leaves
- salt and white pepper, to taste
- 3 oz (90 ml) low-fat sour cream
- fresh basil sprigs, as garnish
Method
Step 1
In a slow cooker, combine all ingredients, except seasoning, sour cream, and basil sprigs. Cover and cook on high heat setting for 3-4 hours.
Step 2
Turn off slow cooker and open the lid. Set aside and allow to cool. Pour tomato soup in a food processor. Process until smooth. Season with salt and white pepper and stir well.
Step 3
Serve warm or refrigerate and serve chilled. Garnish each soup bowl with a dollop of sour cream and basil sprig, if desired.