Sarah’s Recipe Book

Creamy Slow Cooker Tomato Soup

6 servings


6 hours 50 minutes

total time


1 tbsp olive oil

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

28 oz can whole plum tomatoes (with juice)

1 tsp thyme

1/4 cup fresh basil

3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind (optional)

1 bay leaf

2 tablespoons unsalted butter

2 tablespoons flour

1/3 cup grated Pecorino Romano cheese

1 3/4 cups reduced fat (2% milk, warmed)

salt (to taste)

black pepper (to taste)


Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.

Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.

Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.

Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Melt the butter over low heat in a large skillet and add the flour.

Stir constantly with a whisk for 4 to 5 minutes.

Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.

Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.


Serving Size

1 1/2 cups


177 kcal

Total Fat

10 g

Saturated Fat

4.5 g

Unsaturated Fat


Trans Fat



21 mg


600 mg

Total Carbohydrate

17 g

Dietary Fiber

3 g

Total Sugars

8 g


8 g

6 servings


6 hours 50 minutes

total time
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