Freezer Meal Recipes / Dinner / Slow Cooker Tomato Soup

Slow Cooker Tomato Soup

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.
8 Servings Meet The Cook Print
Slow Cooker Tomato Soup

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

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

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

9 Comments

Join the discussion
    1. You could definitely use fresh tomatoes instead of canned. It would be roughly 5.5 to 6 cups of diced fresh tomatoes if it helps. Enjoy!

  1. We made this soup this week (by we I mean my husband made it and I ate it). We substituted coconut milk in the can for the whole milk because his paleo diet is dairy free. Wow! So yummy. Extremely flavourful. Things we are going to try: smoking some tomatoes next time the smoker’s going and trying them in it, using spaghetti squash as a “noodle”. Thanks for the great idea!!

  2. I would like to freeze this soup in individual soup containers. Can I cook it in the slow cooker and pour it into the 2 cup soup containers and freeze. To serve, why couldn’t I then just thaw and heat in the microwave?

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