Crock Pot Tomato Soup




Heat up a bowl of healthy happiness with this crock pot tomato soup and find comfort and yumminess in every spoonful!

Nothing is better than a warm tomato soup on a cold winter day or even a sort of cold winter day, or, better yet, it doesn’t even have to be cold! I never really liked tomato soup because the only tomato soup I had was from a can as a kid. Not yummy at all. I stumbled across this recipe a few years ago and was very hesitant to make it because I didn’t like tomato soup. But the recipe looked good, so I tried it. Awesome happened! The soup as amazing! And what makes it even more delicious is how easy it is. You’re basically throwing everything in the crockpot, then blending until smooth. It seriously doesn’t get much easier. The soup pairs well with warm whole wheat bread or rolls. You’ll think you died and went to heaven.

Each serving of tomato soup has many benefits for your health. The tomatoes, celery, and carrots all have essential vitamins like vitamin E, A, C, and K, which help in your bone and cardiovascular health. The vegetable broth used is low in calorie and fat and also contributes to vitamin A content.

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Crock Pot Tomato Soup

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Prep Time
Total Time

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • ½ cup diced onions
  • 28 oz. can whole plum tomatoes, with juice
  • 1 teaspoon thyme
  • 2 tablespoons basil leaves
  • 3 ½ cups vegetable broth
  • One bay leaf
  • 2 tablespoons olive oil
  • 2 tablespoons gluten free flour
  • 1/3 cup grated parmesan regular or vegan cheese
  • 1 ¾ cups reduced fat (2%) rice or soy milk, warmed
  • Salt, to taste
  • Black pepper, to taste

DIRECTIONS

Heat a skillet over medium temperature with 1 tablespoon olive oil. Add celery, carrots and onions. Cook until golden brown or decided tenderness about 7 to 8 mins.

While veggies cook, add plum tomatoes to crock pot and crush the tomatoes with your hands. Add the thyme, basil, and bay leaf.

Once the celery, carrots and onions are cooked, use either an immersion blender or a blender (in small batches if needed) and blend until smooth. Add to crockpot. Cook a half to an hour.

Heat 2 tablespoons olive oil in a pot over medium heat and add flour. Whisk until smooth. Continue stirring for a few minutes to cook the flour. Slowly add warmed rice milk and a cup or so of blended soup from crock pot and cook until thickened. Add back into soup and stir. Taste the soup and adjust taste by using black pepper and salt. Cover and cook for an additional 30 mins.

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