Description
This slow cooker tomato soup is a velvety, comforting bowl of warmth that transforms simple pantry staples into a gourmet experience. By slow-cooking, the natural sweetness of the tomatoes and the earthy notes of fresh carrots are deepened, creating a rich, restaurant-quality meal. It is perfect for chilly evenings, easy to meal prep, and sure to become a family favorite.
Ingredients
4 Tbsp butter (or olive oil)
1 small yellow onion, diced
1 cup carrots, diced
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 cans (28-ounce size) crushed tomatoes
2 cups vegetable broth
1 cup half-and-half
Instructions
Heat butter in a skillet over medium heat and sauté the onion and carrots until softened.
Stir in the Italian seasoning, garlic powder, salt, and pepper until fragrant.
Add the minced garlic and cook for 30 seconds before transferring the mixture to the slow cooker.
Pour in the crushed tomatoes, vegetable broth, and half-and-half.
Stir well to combine all ingredients.
Cover and cook on High for 3-4 hours or on Low for 6-7 hours.
Use an immersion blender to process the soup until smooth and creamy before serving.
Notes
You can easily swap the dairy for a vegan alternative like coconut milk if needed. The soup stores well in the refrigerator for up to 5 days. For extra richness, you can use heavy cream instead of half-and-half.
- Prep Time: 15
- Cook Time: 420
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American