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Garden Fresh Slow Cooker Tomato Soup

Cook this yummy slow cooker tomato soup with the lid tilted. This allows a little evaporation to occur and will thicken up your soup naturally.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 6 to 8 servings
Author: Gwen

Ingredients

  • 2 lbs fresh tomatoes skins removed and diced
  • 2-4 garlic cloves crushed
  • 1/3 cup minced onions
  • 1 cup heavy cream or 1-8 ounce package cream cheese softened and cubed
  • 2 tbs fresh basil minced

Instructions

Skillet Method:

  • Place diced tomatoes, onions and garlic in a large stockpot.
  • Use an immersion blender to puree to your desired consistency.
  • Turn heat to high and bring to a boil.
  • Uncover, turn the burner to low and stir in cream and basil.
  • Allow to heat completely and serve.

Crockpot Method:

  • Toss the tomatoes, onion, and garlic in the crockpot.
  • Use an immersion blender to blend until you're happy with the consistency (Mine's usually about 80 to 90% blended).
  • Cover (with the lid tilted) and cook on low either all day or overnight.

30 Minutes Before Serving:

  • Add the minced basil and cream (or cream cheese).
  • Stir well and taste test. Add a bit of sugar and/or salt to fit your own tastes.
  • Serve with a swirl of sour cream for added deliciousness.