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Slow Cooker Tomato Soup - Dump and Go Dinner

<p>This wholesome, vegetarian tomato soup comes together easily with just a little effort and your handy slow cooker! Whole milk and a dab of butter round out this classic soup with an irresistible creamy richness is complemented by the hints of thyme and bay leaf.</p>
8 Servings Recipe By

Ingredients

  • 45 ounces Diced Tomatoes, Canned
  • 3 cups Vegetable Broth/Stock
  • 1/2 cups mince Onion
  • 1 cup dice Carrot
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Oregano, Dried
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 whole Bay Leaf
  • 4 tablespoons Butter
  • 2/3 cups Whole Milk

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 131 Calories
  • 7g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 17mg Cholesterol
  • 762mg Sodium
  • 15g Total Carb
  • 4g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 3g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in slow cooker.
  2. Cook in slow cooker on low for 7-8 hours or on high for 5 hours.
  3. Remove bay leaf.
  4. Blend using immersion blender or in batches in a traditional blender.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a large bowl.
  2. Divide among indicated number of gallon freezer bags.
  3. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 7-8 hours or on high for 5 hours.
  3. Remove bay leaf.
  4. Blend using immersion blender or in batches using a traditional blender.

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