Slow Cooker Creamy Tomato Soup recipe
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Ingredients
- 1 tablespoon extra-virgin olive oil 2 onions, sliced 2 cloves garlic cloves, smashed and peeled, or more to taste 2 (28 ounce) cans Italian-style plum tomatoes, drained 4 cups vegetable broth 1 (28 ounce) jar tomato sauce 6 sprigs flat-leaf parsley 1 teaspoon salt 1 teaspoon white sugar 2 cups half-and-half
Nutrition Info
- 199.1 caloriescarbohydrate: 25.6 gcholesterol: 22.4 mgfat: 9.6 gfiber: 5.5 gprotein: 6.4 gsaturatedFat: 4.7 gservingSize: -sodium: 1353.4 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Creamy Tomato Soup
Directions
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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.
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.
Puree the soup using an immersion blender.
Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.