Powered by Blogger.

5-Minute Crockpot Creamy Tomato Soup


I am a complete sucker for tomato soup.  Paired with grilled cheese sandwiches, it's the vegetarian equivalent of comfort food.  I've been trying to settle on a crockpot version I love, one that deepens the flavors and isn't just the same thing as letting it simmer on the stove for half an hour.  And this is it.  It is ridiculously fast to put together, perfect for the slow cooker, and most importantly, so so delicious.  I know we'll be eating it all winter long.

Note #1: The original recipe roasts the tomatoes.  I've done it both ways, and the flavor is slightly improved when the tomatoes are roasted.  But not so much so that it's usually worth upping the prep time by half an hour.  If you would like to roast, though, just spread the whole peeled tomatoes on a  baking sheet, sprinkle with the brown sugar, and bake at 450F for 30 minutes, or until tomatoes begin to color.  Choose whichever way you like.

Note #2: I used to always make this recipe with whole milk instead of cream.  And then I actually tried it with cream.  It is...unmistakably better.  I needed a lot more milk to make it feel creamy, and the flavor just wasn't all there.  Even with a dialed back amount of cream, it's just so amazing.  #justusethecream



Crockpot Creamy Tomato Soup
adapted from here

2 (28-ounce) cans crushed tomatoes (or whole tomatoes packed in juice, drained, 3 cups juice reserved - see note)
2 tablespoons dark brown sugar
4 tablespoons unsalted butter
1 large onion, diced
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups water or vegetable stock
1/4 cup heavy cream
Salt to taste (I hardly needed any)

1. Heat butter in large saute pan.  Saute onion until translucent, about 3-4 minutes.  Add in tomato paste, allspice, and flour and combine well.  Cook 1 minute.

2. While onion cooks, open 2 cans of crushed tomatoes and pour in crockpot with brown sugar.  Add in onion mixture and water.

3. Cook on low for 8 hours or high for 4 hours (although the timing is relatively flexible; I made it overnight and it was just fine in the morning).  Stir in cream and salt and serve with grilled cheese sandwiches, of course.


5 comments

  1. I 100% attribute my full recovery to this delicious soup. Thank you guys so much! This recipe is a keeper.

    ReplyDelete
  2. Awesome recipe, Preethi! I need to try it!

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. This soup sounds amazing and the pictures are gorgeous. It's on my menu next week- Austin is finally cooling off and I need more easy, fast and vegetarian soups in my arsenal.
    I posted one of my fav fall soups but we've eaten it so much it make have to be taken out of the rotation for awhile. It's just so good and easy. Anyway, here's the link: http://livelyandlovely.com/the-easiest-vegetarian-black-bean-soup-ever/

    ReplyDelete
  5. You deserve your own board on my pinterest page. :)

    ReplyDelete