Crockpot Tomato Soup
Ingredients
The soup
-
1
tablespoon
extra-virgin olive oil
-
2
medium
yellow onions, chopped (about 3 cups)
-
3
cloves
garlic, minced (about 1 tablespoon)
-
1
can (28 ounces)
whole plum tomatoes with juices
-
3
cups
reduced-sodium chicken broth or vegetable broth
-
2
teaspoons
kosher salt
-
1
teaspoon
hot Hungarian paprika
-
½
teaspoon
ground black pepper
-
⅓
cup
whole wheat orzo
-
¼
cup
half-and-half (optional)
Toppings (optional)
-
to taste
freshly grated Parmesan cheese
-
to taste
chopped fresh basil or parsley
Instructions
- Sauté the onions in olive oil until golden brown, then add garlic and cook for 1 more minute.
- Transfer the sautéed onions and garlic to a slow cooker and add tomatoes, broth, salt, paprika, and pepper.
- Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours until tomatoes are soft.
- Purée the soup until smooth using an immersion blender or a regular blender.
- Stir in the orzo and cook on high for an additional 20 to 30 minutes until tender.
- If using, stir in the half-and-half before serving.
- Serve hot, topped with Parmesan and herbs if desired.
Nutrition Facts (estimated)
Servings
6
Calories
129
Total fat
4g
Total carbohydrates
21g
Total protein
4g
Sodium
20mg
Cholesterol
4mg
You might also like