Slow Cooker Creamy Tomato Soup

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 199 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 cups half-and-half
• 4 cups vegetable broth
• 2 onions, sliced
• 1 tablespoon extra-virgin olive oil
• 1 (28 ounce) jar tomato sauce
• 2 cloves garlic cloves, smashed and peeled, or more to taste
• 2 (28 ounce) cans Italian-style plum tomatoes, drained
• 6 sprigs flat-leaf parsley

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Puree the soup using an immersion blender.

Step 4

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