Slow Cooker Creamy Tomato Soup

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Step: 1

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.

Step: 2

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.

Step: 3

Puree the soup using an immersion blender.

Step: 4

Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Per Serving: 199 calories; protein 6.4g; carbohydrates 25.6g; fat 9.6g; cholesterol 22.4mg; sodium 1353.4mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.