Slow Cooker Tomato Soup - Ready to Eat Dinner
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.
Ingredients
- 45 ounces Diced Tomatoes, Canned
- 3 cups Vegetable Broth/Stock
- ½ cups mince Onion
- 1 cup dice Carrot
- 1 teaspoon Thyme, Dried
- 1 teaspoon Oregano, Dried
- ½ teaspoons Garlic Powder
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 whole Bay Leaf
- 4 tablespoons Butter
- ⅔ cups Whole Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Combine all ingredients in slow cooker.
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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.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients in slow cooker.
- Cook in slow cooker on low for 7-8 hours or on high for 5 hours.
- Remove bay leaf.
- Blend using immersion blender or in batches in a traditional blender.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 131
- Total Fat
- 7g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 17mg
- Sodium
- 762mg
- Total Carbohydrates
- 15g
- Fiber
- 4g
- Sugar
- 7g
- Protein
- 3g
- WW Freestyle
- 4