Slow cooker tomato soup
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 2 x 400g cans chopped tomatoes
- 1 red onionchopped
- 1 carrotchopped
- 1 rosemary sprig
- 2 tbsp tomato purée
- 1 vegetable stock cube
- 2 bay leaves
- 2 tbsp double cream
- croûtonsto serve (optional)
Nutrition: Per serving (6)
- kcal101
- fat6g
- saturates3g
- carbs8g
- sugars8g
- fibre2g
- protein2g
- salt0.7g
Method
step 1
Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.
step 2
Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.
