Please pardon our bugs...this site is still under construction (#171005)
  • missing photo id: 674
Crock Pot Creamy Tomato Soup
6 hours, 45 minutes
Soups & Stews
0 of 1
4(1)
190 cal/serving
skinnytaste.com
Ingredients
  1. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  2. 1cup (≈101gestimated from: Celery, raw [cup chopped]) Celery finely diced
  3. 1cup (≈128gestimated from: Carrots, raw [cup chopped]) Carrot finely diced
  4. 1cup (≈160gestimated from: Onions, raw [cup, chopped]) Onion finely diced
  5. 28oz (793.8goz → g) Tomatoes, canned, whole (in juice) with juice
  6. 1tsp (≈0.8gestimated from: Thyme, fresh [tsp]) Thyme, Fresh
  7. 1/4cups (≈10.6gestimated from: Basil, fresh [tbsp, chopped]) Basil
  8. 3 1/2cups (≈840gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  9. 1medium (≈0.1gestimated from: Spices, bay leaf [medium leaf] - MANUAL/ESTIMATE_OBSERVATION: 28 dried leaves per 0.12 oz container (Great Value brand)) Bay Leaves
  10. 2tbsp (≈28.4gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  11. 2tbsp (≈15.6gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  12. 1/3cups (≈33.3gestimated from: Cheese, parmesan, grated [cup]) Pecorino Romano grated
  13. 1 3/4cups (≈427gestimated from: Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D [cup]) Milk, 2% warmed
  14. 1pinch (≈0.4gestimated from: Salt, table [cup]) Salt to taste
  15. 1pinch (≈0.1gestimated from: Spices, pepper, black [tbsp, ground]) Black Pepper to taste
Steps
  1. 1 Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.
  2. 2 Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker. Then add chicken (or vegetable) broth, a Parmesan or Romano cheese rind (if using - optional), thyme, basil, and bay leaf.
  3. 3 Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend (you can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours).
  4. 4 Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
  5. 5 Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
Comments
no comments yet