Creamy Tomato Soup
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
Two of our favorite things: Mexican food and pasta, all in one fabulous recipe! Your family is sure to be asking for this dish many times over. Enjoy!
Want the perfect bowl of goodness that isn’t just for “soup season”? This chili recipe is perfect for all year crockin’!
It feels like fall! We finally got a taste of cool weather this weekend and needed a taste of creamy tomato soup- one of our all time favorites! And don't forget the grilled cheese... This duo hits the spot!
- 3 Cups vegetable stock
- 1 (28-ounce) Can whole peeled plum tomatoes
- 1 (14.5 ounce) Can whole peeled plum tomatoes
- 1 (8-ounce) Can tomato paste
- 3 Cups Half & Half
- 2 - 3 cloves minced garlic
- 2 - 3 bay leaves
- 1 - 2 Teaspoons thyme leaves
- Salt and pepper to taste
Put all ingredients into slow cooker. Stir until mixed well.
Cook on LOW for about 6-8 hours.
After cooking time is complete remove bay leaves and blend with either hand blender or pour into blender.
Once blended return to slow cooker and keep on warm. Serve with grilled cheese or your choice of sandwich.
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