Slow Cooker Tomato Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, velvety tomato soup made with canned and fresh tomatoes, cream, and a roux base, finished with fresh basil and parmesan. It's a comforting main course for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 tbsp flour
- 6 tbsp water
- 28 oz. can italian style diced tomatoes
- 1 large tomato (diced)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 5 cups chicken broth
- 2 Tbsp. Tomato paste
- 4 Tbsp. salted butter
- 1 cup heavy whipping cream ((do not substitute, lower fat dairy can seperate).)
- 1 Tbsp. garlic powder
- 1/4 cup shredded parmesan cheese
- 3 Tbsp. fresh basil (chopped)
- 1 lb. pork sausage ((optional, cook and crumble and add at end of cooking time if desired))
- additional heavy cream for serving (for swirling on top)
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 896mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 896MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.