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Slow Cooker Creamy Tomato Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

I’m pretty sure this Slow Cooker Creamy Tomato Soup is God’s gift to tomatoes, because it makes them so delicious!

We made this along side our Freezer Ready Grilled Cheese Sandwiches, and were reminded just how amazing this classic combo really is.

Slow Cooker Creamy Tomato Soup
Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Author: Heidi Boortz
Servings : 8

Ingredients

  • 2 cans fire roasted diced tomatoes 28 oz each
  • 1 can tomato sauce 15 oz, rinsed and drainedz
  • 3/4 cup vegetable broth
  • 3/4 cup water
  • 2 Tbsp bottled minced garlic
  • 1 each onion
  • 1 can tomato paste 6 oz
  • 1 1/2 tsp oregano
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 oz cream cheese
  • 8 sprigs fresh basil optional, for garnish

Instructions

To Cook Immediately

  • Add all ingredients except cream cheese to a slow cooker. Cook on low 6 hours or on high 4 hours. Stir in cream cheese. Once the cream cheese is a little melted/softened, puree the soup using an immersion blender. Top with fresh basil, if desired.

To Freeze

  • Add all ingredients except cream cheese and basil to a freezer bag. Freeze until ready to use.

To Cook After Freezing

  • Add frozen meal to slow cooker. Cook on low 8 hours or on high 6 hours. Stir in cream cheese. Once the cream cheese is a little melted/softened, puree the soup using an immersion blender. Top with fresh basil, if desired.
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 2 Comments

  1. Made tonight…loved it! It makes a big batch, so I have lots left over to have for lunch next week.

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