Cooker Recipe ∗ Slow Cooker Creamy Tomato Soup

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

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

Cooking Directions

1. 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.
2. 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.
3. Puree the soup using an immersion blender.
4. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts

• calories199.1
• carbohydrateContent25.6 g
• cholesterolContent22.4 mg
• fatContent9.6 g
• fiberContent5.5 g
• proteinContent6.4 g
• saturatedFatContent4.7 g
• sodiumContent1353.4 mg
• sugarContent13.3 g