By holly
Slow cooker cream of tomato soup
10 steps
Prep:20minCook:4h
Tomato soup is a classic comfort food. This version is cooked in a slow cooker so is easy and perfect for batch cooking. By using vegan cream it is suitable for vegans and those with dairy allergies.
Updated at: Thu, 11 Jul 2024 21:18:28 GMT
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories146.7 kcal (7%)
Total Fat4.9 g (7%)
Carbs24.1 g (9%)
Sugars13.1 g (15%)
Protein3.7 g (7%)
Sodium387.4 mg (19%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Wash vegetables.
Step 2
Peel and chop onion and garlic cloves. Dice celery and carrot and add all to slow cooker.
Step 3
Mix vegetable stock cube with hot water and add to slow cooker.
Step 4
Add tinned tomatoes, passata, sugar, salt, Italian seasoning and chilli powder (optional) to slow cooker.
Step 5
Turn on slow cooker and set to high.
Slow CookerHighStep 6
After approx two hours add fresh tomatoes to slow cooker.
Step 7
After approx two hours turn off slow cooker and add vegan cream to soup.
Step 8
Use a hand blender to blend soup until smooth.
BlenderMixStep 9
Add more seasoning if required.
Step 10
Serve, and garnish with fresh parsley.
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