Super easy homemade creamy slow cooker tomato soup recipe. This classic cold weather comfort food is a perfect meal to warm up with all winter long. This easy recipe is a perfect meal for any night of the week!
To the bowl of a 5-6 quart slow cooker add prepared onion, garlic, tomatoes, tomato sauce, broth, seasonings and bay leaves. Cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, remove and discard bay leaves. Purée soup using an immersion blender or transfer soup in batches to a blender. If using a blender, transfer puréed soup to a large clean bowl until all soup has been puréed and can be placed back in the slow cooker.
Stir in heavy cream. Continue cooking for an additional 30 minutes.
Carefully taste soup and adjust seasonings as desired. If necessary, use a small amount of sugar or baking soda to offset any acidity. Begin with 1/4 tsp and increase as needed.
Divide between bowls. Serve with optional toppings, such as: fresh basil, croutons, tortilla strips, freshly grated Parmesan cheese, sour cream or crackers.
Notes
Recipe serves roughly 6-8. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!