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–+ servings
Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Course: Dinner, Lunch, Main Dish
Cuisine: Soups and Stews
Recipe Type: 90/10 1-2-3 Eat, 90/10 Freezer Meals, 90/10 Gluten Free, 90/10 Keto, 90/10 Kid Friendly, 90/10 Regular, 90/10 Slow Cooker, 90/10 Vegetarian
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.