Slow Cooker Tomato Soup

Find more recipes at fussfreeflavours.com

5 from 1 vote

A truly hands-off dump and start tomato soup recipe for the slow cooker or crockpot. Full of healthy vegetables and naturally vegan, it rich, sweet and enticing.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time5

Total Time5 5

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

2 x 400g can tomatoes
1 carrot
2 sticks celery
1 sweet potato
1 onion
1 tbsp tomato purée/paste
1 tsp herb seasoning blend such as pizza seasoning
stock cube or pot - vegetable or chicken
black pepper and salt

Optional

2 tbsp olive oil - or a little butter
juice of half a lemon

Instructions

Set the slow cooker to high and dump the canned tomatoes in the pot so that they start to warm. Rinse the cans with a little water and add the water to the pot.
2 x 400g can tomatoes
Trim, peel and chop the vegetables. You don't need to worry about precise cutting as this is a blended soup.
1 carrot, 2 sticks celery, 1 sweet potato, 1 onion
Putt he vegetables in the slow cooker and add the tomato paste and seasoning blend. Add the stock cube or pot. Boil the kettle and add two cups of boiling water to the pot (this speeds up the cooking).
1 tbsp tomato purée/paste, stock cube or pot, 1 tsp herb seasoning blend such as pizza seasoning
Cook on high 4 hours or low for 6 until all the vegetables are soft.
Blend the soup to a smooth consistency. The easiest way to do this is with a stick/immersion blender.
Adjust the seasoning to taste. I like to stir in a little oil or butter for a velvety finish, and some lemon juice for a brighter flavour. Serve hot or chilled with your favourite garnishes.
black pepper and salt, 2 tbsp olive oil, juice of half a lemon

Notes

Storage

This slow cooker tomato soup recipe will serve six with some fresh bread, so if you are making it for one or two, you will have plenty for the next few days.

Fridge – Once cool, cover and store your soup in the fridge, where it will keep for up to three days. Reheat in a pan on the stove or in the microwave.

Freezer – Transfer the cooled soup to airtight containers and freeze your soup for up to three months.

Hints and tips

Adding just off the boil water speeds things up, as it brings the slow cooker up to temperature sooner.

Don’t forget to rinse the tomato cans with a little water and add that, ensuring that you get as much flavour as possible from your tomatoes.

The quality of canned tomatoes makes a difference. Supermarket regular is generally good but discount versions can be acidic or even metallic. Super premium canned tomatoes are unnecessary and would be a waste.

A little fat from oil, butter or a swirl of cream ensures you will be able to take up the nutrients from the vegetables (without it you can miss out on all that vitamin A).

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.