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Crockpot Creamy Tomato Soup Recipe with Hidden Veggies

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Sneak nutrients into every bowl with this creamy tomato soup slow cooker recipe. It’s rich, healthy, and a total hit with picky eaters!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 1
Course: Soup
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 28 oz canned crushed tomatoes or diced tomatoes with juice (798 ml)
  • 4 cups low sodium chicken broth
  • 3 large carrots (peeled and diced)
  • 1 large onion (diced)
  • 2 ribs celery (diced)
  • 2 tablespoons tomato paste
  • 2 cloves garlic (minced)
  • 2 teaspoons salt*
  • 1 teaspoon dried oregano
  • ¼ teaspoon red chili flakes
  • ¼ cup fresh basil (or 1 teaspoon dried)
  • 1 cup evaporated milk or cream
  • 2 tablespoons all purpose flour
  • ½ cup parmesan cheese
  • 2 tablespoons granulated sugar (optional)

Method
 

  1. Combine tomatoes, broth, carrots, onion, celery, tomato paste, garlic, salt, oregano, and red chili flakes in the slow cooker. Cook on low for 5-6 hours or until the vegetables are tender.
  2. Add fresh basil if desired. Blend the soup until smooth using an immersion blender directly in the slow cooker, or transfer to a blender or food processor in batches. Keep warm in the slow cooker.
  3. Whisk the milk and flour together, then stir the mixture and parmesan into the soup. Cook in the slow cooker for 15-20 minutes until slightly thickened.
  4. Taste and adjust the seasonings to your preference, adding sugar if necessary to balance any bitterness from the tomato paste.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 12gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 1251mgFiber: 4gSugar: 17g

Notes

Hidden Veggie Texture: I have learned that cutting the carrots and celery into smaller chunks helps them soften at the same rate as the onions, ensuring everything blends into a perfectly smooth base.
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