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Slow cooker tomato soup

Slow cooker tomato soup with croutons

Slow cooker tomato soup

Name: Slow cooker tomato soup
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 6
Ingredients: 2 x 400g cans chopped tomatoes; 1 red onion chopped; 1 carrot chopped; 1 rosemary sprig; 2 tbsp tomato purée; 1 vegetable stock cube; 2 bay leaves; 2 tbsp double cream; croûtons to serve (optional)

Samuel Goldsmith

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Serves 4 - 6

Prep: 5 mins

Cook: 3 hrs

A star rating of 3.4 out of 5.5 ratingsRate

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Dig out your slow cooker to make a homemade tomato soup. You can choose your own consistency and make a thinner soup, if preferred, by adding more water

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 400g cans chopped tomatoes
1 red onion

chopped
1 carrot

chopped
1 rosemary sprig
2 tbsp tomato purée
1 vegetable stock cube
2 bay leaves
2 tbsp double cream
croûtons

to serve (optional)

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Nutrition: Per serving (6)

kcal101
fat6g
saturates3g
carbs8g
sugars8g
fibre2g
protein2g
salt0.7g

Method

step 1

Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.
step 2

Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.

Recipe tips

Serve with croutons dusted with a little cumin, or try making halloumi croutons by tossing squares of halloumi in a little olive oil and baking in the oven until golden and crisp.

Using a ceramic or multi-pressure cooker If you don’t have a slow cooker, this soup recipe can easily be adapted to work in a pressure cooker. Proceed with step 1 as above, and cook on high for 5-10 mins, then continue with the rest of the recipe.

Recipe from Good Food magazine, June 2023

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A star rating of 3.4 out of 5.5 ratings

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