Creamy Tomato Soup in a Slow Cooker – A Perfect Choice for Chilly Days!
When it comes to comfort food, creamy tomato soup is one of the most beloved dishes. This recipe not only brings a touch of warmth on cold days but is also incredibly easy to prepare, especially with the help of a slow cooker. I invite you to discover each step of this delicious recipe and enjoy its enticing flavors!
Preparation time: 15 minutes
Cooking time: 3 hours
Total time: 3 hours and 15 minutes
Servings: 4
Necessary ingredients:
- 1 kg of ripe tomatoes (preferably garden tomatoes)
- 1 medium onion
- 2 carrots
- 2 bay leaves
- 1 liter of vegetable broth (or water, but broth adds a richer flavor)
- Salt and pepper, to taste
- 75 g of cream cheese (you can also use cottage cheese for a lighter option)
- 2 tablespoons of grated parmesan (or cheddar cheese, if you prefer)
- 150 g of ravioli or tortellini
Preparation steps:
1. Preparing the ingredients:
- Start by peeling the tomatoes. An easy method is to immerse them in hot water for a few seconds, then quickly transfer them to cold water. The skin will come off easily. Cut the tomatoes into smaller pieces, removing seeds and stems as much as possible.
- Peel the onion and carrots. Finely chop the onion and grate the carrots. These vegetables will add extra sweetness to the soup.
2. Assembling in the slow cooker:
- In the ceramic pot of the slow cooker, add the vegetable broth, grated carrots, and chopped onion.
- Add the chopped tomatoes and bay leaves. These will provide a fragrant taste, giving the soup depth.
- Put the lid on and set the slow cooker to "high" for 3 hours. This is where the magic happens – the flavors meld, and the tomatoes transform into a rich, creamy soup.
3. Preparing the pasta:
- About 10 minutes before the slow cooker is done, bring salted water to a boil in a separate pot. When the water starts to boil, add the pasta. Ravioli or tortellini will add a pleasant texture and substance to your soup.
- Cook the pasta according to the package instructions, then drain well.
4. Finishing the soup:
- After 3 hours of cooking, remove the bay leaves from the soup. Use a blender to puree the soup until smooth. If you don't have a blender, you can use an immersion blender or a manual mashing tool.
- Add salt and pepper to taste, then incorporate the cream cheese. Continue blending until the soup becomes creamy and homogeneous.
- Finally, add the cooked pasta and stir gently. Sprinkle the grated parmesan on top, and the soup is ready!
Taste and serving:
This creamy tomato soup is an explosion of flavors, with a velvety texture that will win you over. You can serve it with crunchy croutons or a slice of garlic toast. If you want to add a fresh touch, a handful of fresh basil on top will enhance the flavor.
Helpful tips:
- If you like spicy soups, you can add a pinch of chili powder or a few drops of Tabasco sauce.
- This recipe is very versatile. You can also add other vegetables, such as zucchini or bell peppers, to vary the taste.
- Instead of cream cheese, you can use sour cream or Greek yogurt for a lighter version.
Frequently asked questions:
- Can I use canned tomatoes? Absolutely! Canned tomatoes are an excellent option, especially in the colder season. Just make sure to choose a variety without additives.
- How long can the soup be stored? This soup keeps well in the refrigerator for up to 3 days. You can also freeze portions for days when you don't have time to cook.
- What drinks pair well with the soup? A light white wine or a dry rosé would perfectly complement the flavors of the tomato soup. Additionally, a warm herbal tea can provide a comforting experience.
Nutritional benefits:
This creamy tomato soup is rich in vitamins and minerals. Tomatoes are an excellent source of vitamin C, lycopene (a powerful antioxidant), and fiber, while carrots add a boost of beta-carotene. The cream cheese and parmesan add protein and calcium, making this soup not only delicious but also nutritious.
A personal note:
This creamy tomato soup recipe is one of my favorites, especially on Sunday evenings when I prepare for a busy week ahead. It's comforting and reminds me of family moments shared around the lunch table. I encourage you to share it with your loved ones. It might just become your go-to recipe!
Enjoy this creamy tomato soup in a slow cooker, a simple and flavorful choice! It's an easy, quick recipe full of aromas that will bring smiles with every serving. Bon appétit!
When it comes to comfort food, creamy tomato soup is one of the most beloved dishes. This recipe not only brings a touch of warmth on cold days but is also incredibly easy to prepare, especially with the help of a slow cooker. I invite you to discover each step of this delicious recipe and enjoy its enticing flavors!
Preparation time: 15 minutes
Cooking time: 3 hours
Total time: 3 hours and 15 minutes
Servings: 4
Necessary ingredients:
- 1 kg of ripe tomatoes (preferably garden tomatoes)
- 1 medium onion
- 2 carrots
- 2 bay leaves
- 1 liter of vegetable broth (or water, but broth adds a richer flavor)
- Salt and pepper, to taste
- 75 g of cream cheese (you can also use cottage cheese for a lighter option)
- 2 tablespoons of grated parmesan (or cheddar cheese, if you prefer)
- 150 g of ravioli or tortellini
Preparation steps:
1. Preparing the ingredients:
- Start by peeling the tomatoes. An easy method is to immerse them in hot water for a few seconds, then quickly transfer them to cold water. The skin will come off easily. Cut the tomatoes into smaller pieces, removing seeds and stems as much as possible.
- Peel the onion and carrots. Finely chop the onion and grate the carrots. These vegetables will add extra sweetness to the soup.
2. Assembling in the slow cooker:
- In the ceramic pot of the slow cooker, add the vegetable broth, grated carrots, and chopped onion.
- Add the chopped tomatoes and bay leaves. These will provide a fragrant taste, giving the soup depth.
- Put the lid on and set the slow cooker to "high" for 3 hours. This is where the magic happens – the flavors meld, and the tomatoes transform into a rich, creamy soup.
3. Preparing the pasta:
- About 10 minutes before the slow cooker is done, bring salted water to a boil in a separate pot. When the water starts to boil, add the pasta. Ravioli or tortellini will add a pleasant texture and substance to your soup.
- Cook the pasta according to the package instructions, then drain well.
4. Finishing the soup:
- After 3 hours of cooking, remove the bay leaves from the soup. Use a blender to puree the soup until smooth. If you don't have a blender, you can use an immersion blender or a manual mashing tool.
- Add salt and pepper to taste, then incorporate the cream cheese. Continue blending until the soup becomes creamy and homogeneous.
- Finally, add the cooked pasta and stir gently. Sprinkle the grated parmesan on top, and the soup is ready!
Taste and serving:
This creamy tomato soup is an explosion of flavors, with a velvety texture that will win you over. You can serve it with crunchy croutons or a slice of garlic toast. If you want to add a fresh touch, a handful of fresh basil on top will enhance the flavor.
Helpful tips:
- If you like spicy soups, you can add a pinch of chili powder or a few drops of Tabasco sauce.
- This recipe is very versatile. You can also add other vegetables, such as zucchini or bell peppers, to vary the taste.
- Instead of cream cheese, you can use sour cream or Greek yogurt for a lighter version.
Frequently asked questions:
- Can I use canned tomatoes? Absolutely! Canned tomatoes are an excellent option, especially in the colder season. Just make sure to choose a variety without additives.
- How long can the soup be stored? This soup keeps well in the refrigerator for up to 3 days. You can also freeze portions for days when you don't have time to cook.
- What drinks pair well with the soup? A light white wine or a dry rosé would perfectly complement the flavors of the tomato soup. Additionally, a warm herbal tea can provide a comforting experience.
Nutritional benefits:
This creamy tomato soup is rich in vitamins and minerals. Tomatoes are an excellent source of vitamin C, lycopene (a powerful antioxidant), and fiber, while carrots add a boost of beta-carotene. The cream cheese and parmesan add protein and calcium, making this soup not only delicious but also nutritious.
A personal note:
This creamy tomato soup recipe is one of my favorites, especially on Sunday evenings when I prepare for a busy week ahead. It's comforting and reminds me of family moments shared around the lunch table. I encourage you to share it with your loved ones. It might just become your go-to recipe!
Enjoy this creamy tomato soup in a slow cooker, a simple and flavorful choice! It's an easy, quick recipe full of aromas that will bring smiles with every serving. Bon appétit!
Ingredients
1 kg peeled and seedless tomatoes, 1 onion, 2 carrots, 2 bay leaves, salt, pepper, 1 l vegetable broth, 75 g cream cheese, 2 tablespoons grated parmesan, 150 g pasta like ravioli or tortellini