Aug 26, 2013

Crock Pot Creamy Tomato Soup



This creamy, rich tasting tomato soup is made in the slow cooker, with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for an added flavor boost.

Last night for dinner, we had a big bowl of this soup with some grilled garlic bread and a simple garden salad. For lunch, I usually like to have a small cup with a half sandwich (whole wheat grilled cheese – yum!).


Thanks to my parents, I'm real picky when it comes to soup. I grew up in home where we had homemade soup practically every night. Almost always dinner usually started a meal with a bowl of soup (not something I was always happy about as a kid) but I always loved when mom made her tomato soup.

Her recipes are usually more labor intensive than mine, I much prefer quick and easy. This slow cooked tomato soup, comes pretty close to her original, without all the extra work.  I always cook my vegetables on the stove, I think it gives you the best tasting results. You can do this the night before to save time in the morning. What really makes the soup over the top in my opinion, is the cheese rind (you toss it after the soup is done). I always freeze them after I use up my cheese, just to make soups, but don't worry if you don't have one the soup will still turn out fine.

You can also make this on the stove top: just simmer it in a big pot on low for about 1 1/ 2- 2 hours. If you want to use fresh garden plum tomatoes, as I often do in the summer when I need to use them up, I just blanch them in a big pot of boiling water until the skins crack, then remove them and peel the skins off.

This soup freezes well, so don't worry if this makes too much, you can make it and freeze it in small containers for quick meals on busy weeknights.



Crock Pot Creamy Tomato Soup
Skinnytaste.com
Servings: 6  • Size: 1-1/2 cups • Old Points: 4 pts • Weight Watcher Points+: 5 pt
Calories: 177 • Fat: 10 g • Carb: 17 g • Fiber: 3 g • Protein: 8 g • Sugar: 8 g
Sodium: 600 mg  • Cholest: 21 mg

Ingredients:

  • 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

Directions:

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.

Makes about 9 1/4 cups.

110 comments :

  1. This sounds like heaven!!!! All I want right now (5 months pregnant) is tomato soup - I'm going to make this weekend. Thanks!

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  2. Absolutely delish!! And I love the white bowl you have in the picture. Where did you get it? Thanks!

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  3. Looks great! Any suggestions for milk alternatives? (Lactose intolerant here)

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    1. I was getting ready to ask the same question! Could we sub with almond milk?

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    2. I haven't tried it, but I think I would go with a soy milk or rice milk for this.

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    3. Could you just leave the milk out or does it really need it?

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    4. When I want to make a "cream" soup without the cream, I cook the soup with a potato or two. I do this with broccoli soup and cauliflower soup. It would probably work with tomato soup too.

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    5. Creamy tofu sour cream makes a fantastic sub for milk. My kids have started to ask for it in the mac and cheese!

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    6. I am going to try almond milk today! We have rice milk in the house too but it isn't as creamy as regular milk. Will let you know how it turns out!

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  4. would it be alright to use fresh tomatoes?

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  5. she says you can use fresh plum tomatoes, just blanch first and remove the skin

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  6. This looks awesome-- have been looking for an easy tomato soup recipe!

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  7. Yum! I can't wait to try this. And Whole foods sells parm cheese rinds just in case you don't want to miss out on that extra flavor :)

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    Replies
    1. You can get parm cheese rinds for free at most cheese/deli counters just by asking. They usually just throw them out and mine is happy to grind some parm cheese up to just give me the rind, if I ask :)

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  8. I have Roma tomatoes in my garden. Would those work? About how many do you think I would need?

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    1. When I made my roasted tomatoes, 4 pounds made 1 jar so I would use the same. http://www.skinnytaste.com/2012/09/oven-roasted-tomatoes.html

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  9. I've been looking for a lighter tomato soup recipe! I have the last of our plum tomatoes from our garden sitting on our kitchen counter just begging to be turning into something yummy. I plan on making this and freezing it in small portions to have for lunches this fall and winter. Perfect timing!

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  10. I love your dishes more than anything keep it up
    http://loveeatlaugh101.blogspot.com/

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  11. I absolutely LOVE tomato soup and this LOOKS GREAT!

    http://therealfoodrunner.blogspot.com

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  12. MMmm... tomato soup in crockpot definitely takes it up to a notch!

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  13. That looks absolutely delicious! And I have that same "Comfort Food" bowl! :)

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  14. Hmm, I have a whole bunch of heirloom tomatoes from my recent CSA delivery. I wonder if I can use those in place of canned tomatoes.

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  15. Could this work on the stovetop?? I'm currently without a crockpot. Any suggestions would be appreciated. THANKS!!!!

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    Replies
    1. Those instructions are given in the description.

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  16. This looks delicious!! And I'm not even that big a fan of tomato soups!

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  17. Made this on the stovetop tonight...delicious! My husband gets so excited whenever I tell him we're having "one of Gina's recipes"!

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  18. Would corn starch work as a GF flour alternative?

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    Replies
    1. Yes, but skip the roux and just use a little cold water and 1 tbsp cornstarch mixed well added at the end.

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  19. What type of flour do you use? Is it all purpose flour?

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  20. I see that fresh Roma tomatoes can be used but what if the fresh tomatoes aren't Roma? They are very meaty without much juice and tomato 'guts'...I don't know much about tomatoes, so I'm sorry if this is a dumb question.

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    1. I find if I just pull out 'the guts' and use the flesh of other tomatoes, it works wonderfully.

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    2. If the tomatoes are sweet, I'm sure it will taste ok.

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  21. Tomato basil soup is my absolute favorite but I try to refrain since it is so unhealthy when you eat it out. This recipe has my name all over it! THANKS!

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    1. I have this soup in my crockpot right now and it smells divine! We will be having your zuchhini pancakes along side, another tried and true favorite!

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  22. Anyone have any suggestions for the cheese? My daughter and I are lactose intolerant, but we love a creamy tomato soup. Any suggestions are greatly appreciated.

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    Replies
    1. I've seen soy and other faux cheeses in my local chain grocery store in the Natural Foods section.

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    2. Go veggie brand makes a shredded topping that tastes like Parmesan. It's not as good as the real thing but it keeps my tummy happy. I get it at the health food store

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  23. Delicious!! A warm bowl of this will be perfect on cool, fall nights!

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  24. oh yum! can't wait to try this!!! thank you!

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  25. I hope the weather turns a little so I can get some tomatoes from the garden - it's been too hot for them so far and I so want to try this soup!

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  26. God this looks good. I am going to bookmark it for winter.

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  27. LOVE tomato soup! Definitely gonna try this!

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  28. Making it now as we speak...I usually don't follow recipes to a tee without modifying, but for Gina"s i am following it exactly, and spent most of the day yesterday trying to find cheese rinds and i finally did.......Can't wait till its done....You are just wonderful Gina, been on your website for a long time now and every single recipe i made from here i have loved...Thank you sooo much.. Jen

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  29. I just finished this on the stove top and it is delicious! I will def make again :)
    Thank you for the recipe!

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  30. where could I find cheese rinds?? (from Canada)

    I absolutely love your recipes.... thanks

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    1. I found mine at HEB central market here in Tx...I would imagine Whole Foods market would probably them.

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    2. Hi Sheila, I live In Toronto and was able to find them at Value Mart (part of the loblaws chain) in the fancy cheese section in small plastic tubs for less than $2

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  31. I am generally not a fan of tomatoes but there is something about tomato soup which is oh so appealing. Love your healthy version :)

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  32. Making it right now! Looks yummy!

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  33. So I understand about using the fresh tomatoes which I am planning to do but should I add extra juice (maybe a purred tomato or two?) since I am not using the juice that would be in the can?

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  34. Made this tonight and it came out delicious. I think I may puree it a bit more next time though. It wasn't chunky, but it wasn't 100% smooth like I wanted it to be.

    Overall, delicious and you can just taste the healthy ;)

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  35. I made this last week and it is SO good, and even better the next day. I love tomato bisque and this definitely hits the spot, with about 10 less points a serving. Thanks for another great recipe!

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  36. This recipe is amazing! I made it yesterday and it was even better than i thought! Thanks for the great recipe! This was my first recipe from this blog and i will definitely be back! Thanks!

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  37. Hey Gina:

    Any tips to adding chicken or turkey? I'd love to have a bit more protein in the soup..

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  38. I made this today and loved it! So delicious, my husband also loved it! I cut back a little on the basil as I really don't much care for it, but it still turned out wonderfully

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  39. So excited to try this, but my crockpot doesn't have a timer. It's either 6-8 hours on high, or 10-12 on low. I'm at work all day, so I can't control the time. Will 8 hours on low be okay? That's my plan right now. So annoyed at the archaic crock pot I'm stuck with for now, haha.

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    1. Gah! I meant will 10+ hours on low be okay. I'm trying it to day, so we'll see... :)

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    3. It was delicious! Even my kids ate it (which is rare with healthy soups). Thank you!

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    4. My crockpot does not have a timer either. I use a regular household lamp timer and plug the crockpot into it! Always works great. I'm going to make this soup this weekend!

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  40. Made this yesterday for lunch with grilled turkey and provolone sandwiches. Yummy! I made it on the stove top and it was great. I absolutely love your site. We make your recipes all the time. I'm a little over a year into a weight loss/healthier living journey. Your site has helped tremendously. I've lost 70 lbs so far :)

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  41. This sounds so delicious! Can't wait to make it this fall! one question though, do you need to remove the bay leaf before using the immersion blender? Thanks!

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    1. I wondered this, too, and then promptly forgot about it. I guess it got...blended. And it was fine! Haha

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    2. Yep - just realized I did the same. No harm done!

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  42. Sounds amazing! Now that the weather is cooling down I can finally make it. :)

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  43. made this in the crockpot but was disappointed. It didn't taste tomato-y at all... I used really good imported canned tomatoes, I don't know what happened.

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    1. I agree, I thought maybe next time I would use a tomato paste as well for extra tomato flavor. I was also a little disappointed in the flavor.

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    2. ditto….really disappointing…did not have a complexity of flavors, did not have a strong tomato flavor; I am shocked that so many others enjoyed this recipe….would not make again, I ate it twice with grilled cheese and threw out the rest.

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  44. I made this tonight, and it was absolutely amazing! I've always loved tomato soup, and I'm ecstatic to find a healthier version of an old favorite. I loved how simple it was to make, and it tastes just as good as (if not better than) what I generally get when eating out. Thanks for sharing the recipe! This will definitely be a go-to recipe going into the Fall/Winter.

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  45. Do you recommend freezing as soon as you've blended it but before adding the roux or after, once the roux and cream and cheese have been added?

    Thanks!

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    1. I froze it after it was completely done and was delish!

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    2. Same here. I ate some, put some in the fridge, and froze the rest in individual size portions. Then I reheated them and they were just as good!

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  46. Hi Gina,

    Does the cheese rind impact the points value of the soup? Thanks very much for your help. Love love love your site!

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  47. I feel like I never see many reviews of the recipes so I thought I'd pop on and say this soup is DELICIOUS! I'm 42 years old, and the last time I had tomato soup I was 7. I remember it as disgusting (Campbell's). I thought I'd try this recipe and give it another chance. WOW! It is so, so good! Easy prep too. Before you go spending a wad on a brick of parmesan check at the cheese counter and ask if they either sell or give away parmesan rinds. Score! Much cheaper.

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  48. Hello gina how are you :) please Clear this out for me,my friend and I were debating on the quantity of milk and the quantity of stock It Says 1 3/4 Cup of reduce fat milk.That Mean 1 Full Cup And 3/4?Or just One 3/4Cups??Chicken broth? 3 1/2 Cups Or 3 And 1/2Cups??Sorry I guess we Are the only one confused about this..��

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    1. Sarah Maxwell11/14/13, 8:29 PM

      Hey I used 1 and 3/4 cups of milk and 3 and 1/2 cups broth and it came out delicious! Hope that helps!

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  49. Hi Gina,
    If making on the stove top would you simmer 1.5 hrs on the stove, then add the flower/butter mixture and simmer for an additional 30 mins?

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  50. I just made this soup and I am so disappointed. I followed the recipe precisely except that I used my Cuisinart instead of an immersion blender. It was so bland and really lacked in tomato flavor. I am attempting to salvage it by adding more crushed tomatoes and some additional fresh basil. I don't think I'd make this again but if I did, I'd double the tomatoes and maybe cut down on some of the carrot and celery.

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  51. The exact words of my husband: "This tastes like what you'd get in a fancy restaurant and pay a lot of money for"!! Now, THAT'S a compliment, considering his usual comment is, "It wouldn't be bad if you made this again another time..." So scrumptious, thank you!

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  52. Do you think you can substitute parmesan for the pecorino? Has anyone tried??

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  53. I have made this on the stovetop a couple of times now. Everyone loves this soup! Thanks so much for the recipe!

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  54. I made this soup last night and followed the recipe with no modifications. It was FANTASTIC! Myself, my husband and our 10 year old loved it. Thanks so much for another delicious recipe :)

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  55. can i use crushed tomatoes?? hope so because i am trying this now!!

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  56. Sarah Maxwell11/14/13, 8:25 PM

    I made this tonight and it was DELICIOUS! (I also made grilled cheese sandwiches with weightwatchers cheese squares)

    For a family of 4 I am going to double to recipe so that there are leftovers to freeze and eat. I also spilled some on myself and the floor so that added to the no leftovers.

    I used fat free milk and left out onions since my family is allergic and it was still delicious! Time consuming but worth it! I will never go to Panera for their tomato soup again!

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  57. Yummy! Made this tonight on the stove and it was delicious.

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  58. Are the calories from the optional cheese rind included in the 177 calories per 1 1/2 cups calculation? If not how many calories do you think the cheese rind would add? Thanks!

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  59. This is absolutely fantastic. A little labor intensive, but the end product is worth it. (I had to scoop the soup out and blend in a blender.) There are just two of us, so I froze half and we ate the rest later. My boyfriend does not like tomato soup at all, but he really liked this. He even ate the reheated soup! Thanks for the awesome recipe!

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  60. Just finished making it, and it tastes great. I prefer it a little thicker. Any recommendations on making it a bit thicker now?

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  61. I made this this past weekend, and it was delicious!

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  62. This was delicious! I followed the recipe exactly. This was my first time making tomato soup and a roux. Huge success. Tasted like the Tomato Soup from La Madeleine. I served this with whole wheat grilled cheese and avocado sandwiches for my kids and hubby.

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  63. I was really looking forward to this recipe as I love tomato soup and I typically love Gina's recipes. However, this recipe really fell short. It did not have a complexity of flavor that I was expecting. I followed the recipe exactly, however, this soup was very, very disappointing.

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  64. This was delicious. Any recommendations on what immersion blender to buy? I used a regular blender when I made this, but I think the other would be easier.

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  65. i used an immersion blender made by braun. i also added garlic powder to give the soup a richer flavor (about 1 tsp, but i think i could've added a bit more), and it really did improve the flavor of the soup dramatically.

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  66. Can you cook this on high in the crockpot?

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  67. I have used dry coffee creamer to my tomato soap because I like the creamy soup and it was delish!

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  68. I have to say it is because of a few of your crockpot soup recipes that I now feel that you shouldn't make soup any other way. The fact that all the ingredients simmer for so many hours together, gives every soup a depth that it can not get from a stove top rendition. I love this soup. I doubled the recipe with my own homemade chicken broth. It is delish. We are licking our bowls clean!

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  69. I made a double bath of this soup over the weekend. Oh my... what a tasty soup. There is so much flavour to this soup. I had it with a few chunks of crusty bread on top and some cheese curds. Thank you Gina!

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  70. Dried thyme or fresh? And the fresh basil to be added? Do you chop that up before adding it? Thanks!

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    1. I prefer fresh, but dried can be used

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  71. My soup doesn't have a strong enough tomato taste for me. If I add tomato paste will that help? PS, I used dried thyme and I ripped the basil leaves up before adding and it came out fine if that helps!

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  72. Do you remove the cheese rind before using the immersion blender?

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