Slow Cooker Creamy Tomato Soup (with hidden veggies) is the best way to sneak some nutrients into the bowl of any picky eater. This flavorful, creamy tomato soup secretly features lots of carrots and celery.
28ozcanned crushed tomatoes or diced tomatoes with juice(798 ml)
4cupslow sodium chicken broth
3large carrots(peeled and diced)
1large onion(diced)
2ribscelery(diced)
2tablespoonstomato paste
2clovesgarlic(minced)
2teaspoonssalt*
1teaspoondried oregano
¼teaspoonred chili flakes
¼cupfresh basil(or 1 teaspoon dried)
1cupevaporated milk or cream
2tablespoonsall purpose flour
½cupparmesan cheese
2tablespoonsgranulated sugar(optional)
Instructions
Add tomatoes, broth, carrots, onion, celery, tomato paste, garlic, salt, oregano and red chili flakes to the slow cooker. Cook on low for 5-6 hours or until vegetables are tender.
Add fresh basil if using and blend with an immersion blender in the slow cooker or transfer to the blender or food processor in batches until smooth. Keep warm in the slow cooker.
Whisk together milk and flour, and stir into the soup with the parmesan. Let cook in the slow cooker for 15-20 minutes to thicken slightly.
Taste and adjust seasonings to your preferences -- add sugar to balance out bitterness from the tomato paste if needed.