Slow Cooker Tomato Soup

When I think of comfort food, Tomato Soup and grilled cheese sandwiches are one of the first things that come to mind.  I love warm soup going down my throat and warming my body.  I love gooey grilled cheese sandwiches (with a few strips of crispy bacon added for a little smokey flavor) to dip in the soup.  And as much as I love canned tomato soup, I love giving my family healthier versions even more.

This is a fantastic version, full of yummy goodness.  Tomatoes, carrots, garlic, onions.  Carrots?  Abso-freaking-lutely!  You let them cook all day in your slow cooker, and they give your soup a depth that canned doesn't. Add some half and half, a little bit of cheese, and it creates a fantastic, creamy tomato soup that you had to put hardly any effort into.

Slow Cooker Tomato Soup


1 (14 oz.) can Italian style diced tomatoes
1 (14 oz.) can Fire Roasted diced tomatoes
4 carrots, peeled and diced
1 medium onion, diced
3 garlic cloves, minced
1 tsp. dried oregano
1 Tbs. dried basil
4 cups chicken broth
2 Bay leaves
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
1 cup half and half, warmed
1 cup milk, warmed
2 tsp. salt
1/2 tsp. pepper


1. Add tomatoes, carrots, onions, garlic, oregano, basil, chicken broth, and bay leaves to slow cooker.  Cook on low for 7 hours.

2. Pour hot vegetables into a blender or food processor and puree until smooth.  Pour back into slow cooker and keep on warm.

3. Melt butter over low heat in a skillet and add flour. Make a roux by stirring constantly with a whisk for 8 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and whisk until smooth. Add all back into the slow cooker and whisk until smooth.  Add the Parmesan cheese, warmed half and half, salt and pepper.  Stir.  Cover and heat for another 30 minutes or so until warmed through.

Serves 8