Time 3h30m Yield 8 Number Of Ingredients 10 Steps:
Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker. Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs. Puree the soup using an immersion blender. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Yield 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 425ºF (220ºC). Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper. Roast for 30 minutes, until the vegetables are browned on the edges and fragrant. Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock. Cover and cook on high for 2 hours. Using an immersion blender or a standing blender, puree the soup until creamy. Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate. Ladle the warm soup into bowls and garnish with more basil. Enjoy!
Time 8h10m Number Of Ingredients 7 Steps:
Spray a slow cooker with nonstick cooking spray. Place chicken breasts in the bottom of the slow cooker. Season with salt and pepper, to taste. Top with undrained cans of diced tomatoes, tortellini, and baby spinach. Cut the cream cheese into cubes and spread out evenly on top of spinach. Pour vegetable broth over the top. Cover slow cooker with lid and cook on low for 5-6 hours. Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces. Return chicken to slow cooker and stir until cream cheese is fully incorporated and serve.
Time 3h50m Yield 7 Number Of Ingredients 12 Steps:
Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours. If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot. Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender. Divide among serving bowls; garnish with pesto and Parmesan cheese.
Time 5h20m Yield 4 Number Of Ingredients 12 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano and pepper. In separate bowl, stir together Alfredo sauce, tomatoes and tomato sauce until well combined. Pour mixture over chicken. Cover; cook on Low heat setting 5 to 6 hours. Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer. Serve chicken with pasta; top with cheese.
Time 7h Yield 6 Number Of Ingredients 11 Steps:
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
More about “slow cooker creamy tomato soup recipes”
Time 4h10m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute. Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils. Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours. Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook. The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.
