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Slow Cooker Tomato Soup

Nothing says comfort on a chilly day like a bowl of hot, creamy tomato soup. Round out this meal with crusty baguette and a light salad.

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October 5th, 2012

Recipe by Paula Bowman

TIP: Cooking tomatoes until dry in the skillet before transferring to the slow cooker intensifies their flavour and allows for the addition of flour as a thickener.
Servings
Makes 6 servings
Prep Time
20 minutes
Cook Time
6 1/2 hours
Ingredients
  • 2 tbs olive oil
  • 3/4 cup finely chopped onion
  • 2 tsp sliced garlic
  • 2 796ml(28floz) can diced tomatoes, drained, juices reserved
  • 1 tbs light brown sugar
  • 2 tbs all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth or water
  • 2 bay leaves
  • 2 basil leaves, plus more for garnish, if desired
  • 1/2 tsp hot or sweet smoked paprika, depending on taste preference
  • 1/3 cup plain Greek yogurt
Directions

  1. In a large skillet, set over medium heat, add oil, onion and garlic. Cook, stirring often, until onions have softened, about 4 minutes. Increase heat to medium-high, add tomatoes and sugar and cook until juices have reduced and tomatoes are starting to dry out, about 6 minutes. Stir in flour, being careful not to scorch bottom of pan and cook until it is absorbed into tomato mixture, about 30 seconds. Add broth, stir, scraping any golden brown bits from the bottom of the pan, and cook until slightly thickened, about 1 minute. Transfer to slow cooker, add reserved tomato juice, bay leaves, basil and paprika and stir. Cover and cook on low until tomatoes are tender, about 5 to 6 hours.

  2. Discard bay leaves. Working in batches, puree soup in blender until smooth then return to slow cooker. Soup can also be cooled slightly and blended in slow cooker using an immersion blender. Stir in yogurt and season to taste with salt and freshly ground black pepper. Cover and reheat until hot again, about 20-30 minutes. Garnish with basil leaves, if desired.

Slow Cooker Tomato Soup
Photography by Carlo Mendoza