Easy Slow Cooker Tomato Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Chopped tomatoes (canned)
- 1 Sweet potato (peeled and diced)
- 2 Carrots (peeled and diced)
- 2 ribs Celery (diced)
- 1 Onion (diced)
- 400 ml Vegetable stock (low salt)
- 2 Garlic cloves (crushed)
- 3 tablespoons Tomato puree
- 2 teaspoons Dried oregano
- ¼ teaspoon Fine sea salt
- ½ teaspoon Ground black pepper
- 3 tablespoons Crème fraîche (optional)
Method
- Add everything to the slow cooker: Add the tinned tomatoes, sweet potato, carrots, celery, onion, vegetable stock, garlic, tomato purée, dried oregano, salt and pepper to the slow cooker. Keep the crème fraîche aside until the end.
- Mix: Give everything a good stir so the tomato purée, herbs and seasoning are evenly distributed.
- Slow cook: Cook for 3 hours on HIGH or 6 hours on LOW, until all of the vegetables are very soft.
- Blend: Use a stick blender to blend the soup directly in the slow cooker until smooth and creamy.
- Stir through the crème fraîche, if using, then taste and adjust the seasoning before serving.