SLOW-COOKER TOMATO SOUP WITH CROUTONS
Put a grilled cheese and tomato soup together with this Slow-Cooker Tomato Soup with Croutons recipe. Our slow-cooker tomato soup recipe is rich in flavor and boldness and pairs perfectly with our addition of cheesy croutons.
Provided by My Food and Family
Categories Soup Recipes
Time 31m
Yield 8
Number Of Ingredients 9
Steps:
- Add butter to the bottom of your slow cooker and turn it on high. In a few minutes, the butter will melt. At this point, add the onions and cherry tomatoes and toss to coat in the butter. Let this mixture cook for one hour on high.
- Carefully remove the lid of your slow cooker and add to it the crushed tomatoes and stock. Cover and cook either on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Let soup cool slightly, then blend until smooth in your blender. Return soup to slow cooker.
- Stir in cream cheese and put the top back on the slow cooker for another 10-15 minutes, or until the cream cheese has melted in. Season as needed.
- Fill bread slices with Singles, spread outside of sandwich with butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides. Cut into quarters.
- Serve soup with Grilled Cheese Croutons!
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS
Get your next dinner party off to an impressive start with this savory cream soup. Guests will love the roasted tomato flavor and crispy bread slices. If you make it in summer, try grilling the tomatoes instead.-Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place tomatoes, cut side down, in a greased 15x10x1-in. baking pan; brush with 1 tablespoon oil. Sprinkle with 2 teaspoons garlic and the salt, pepper, rosemary and thyme. , Bake at 400° for 25-30 minutes or until tomatoes are tender and skins are charred. Cool slightly. Discard tomato skins. In a blender, process tomatoes until blended., In a large saucepan, saute onion in remaining oil until tender. Add remaining garlic; saute 1 minute longer. Add broth and milk; bring to a boil. Carefully stir in tomato puree. Simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in cream; heat through (do not boil). , Meanwhile, for croutons, place bread on a baking sheet and brush with oil. Bake for 5-6 minutes or until golden brown. Spread with pesto and sprinkle with goat cheese and pepper. Bake 2 minutes longer. Ladle soup into bowls and top with croutons.
Nutrition Facts : Calories 367 calories, Fat 25g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 870mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
SLOW COOKER CREAMY TOMATO SOUP
This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Provided by faithloren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
- Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
- Puree the soup using an immersion blender.
- Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g
HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS
This is the best! My close friend Holly would bring this over to me when I was recovering from a long illness. It took me 2 years to talk her into giving me the recipe, so guard it with your life, it's hard to come by!
Provided by 1 Cookin Texan 1954
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Soup;.
- Saute' bacon, onion and garlic until onions are clear.
- Add tomatoes and cook 10 minutes.
- Place in a large stockpot and stir in flour,chicken stock, tomato paste and seasoning.
- Cook for 35 minutes.
- Puree' and add cream right before serving.
- Croutons;.
- Mix together and brown in a single layer on a cookie sheet.
Nutrition Facts : Calories 494, Fat 21.6, SaturatedFat 8.4, Cholesterol 44.6, Sodium 875.7, Carbohydrate 58.9, Fiber 4.4, Sugar 11.1, Protein 16.3
SLOW COOKER TOMATO SOUP
I always cook for work on Monday, and this week we wanted tomato soup. Here is my personal favorite! Serve with crackers, toast, or even a grilled cheese!
Provided by Clarion123
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
- Cook on High for 1 hour. Remove bay leaves to serve.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 36.4 g, Cholesterol 152.8 mg, Fat 52.7 g, Fiber 6.6 g, Protein 10 g, SaturatedFat 29.5 g, Sodium 1091.8 mg, Sugar 20.2 g
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
- Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
- Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
- Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
- Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
- Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
- Serve the tomato soup topped with the grilled cheese croutons.
- Enjoy!
CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)
Yowzers. This is terrific. I love how creamy this is, and the homemade croutons top it off nicely. Great with grilled cheese or mac n cheese or just by itself. I doubled the recipe, but I'll post as written.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
- Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
- Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
- Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
- Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
- Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
- Working in batches, transfer the tomato soup to a blender and puree until smooth.
- Return the soup to a clean pot and rewarm the soup if necessary.
- Season the soup with salt and pepper.
- Ladle the soup into bowls and serve with the croutons.
Nutrition Facts : Calories 183.2, Fat 18.2, SaturatedFat 9.2, Cholesterol 46.4, Sodium 13, Carbohydrate 5.1, Fiber 0.4, Sugar 2.9, Protein 0.9
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SLOW COOKER TOMATO SOUP WITH GRILLED CHEESE CROUTONS
From thatsusanwilliams.com
5/5 (2)Total Time 6 hrs 20 minsCuisine AmericanCalories 378 per serving
- Melt butter in a 12" skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste and 1/2 t. salt and a few grinds of pepper, and cook until tomatoes are dry and lightly browned. Your goal here is to caramelize the tomatoes, a bit, and this will take about 10 minutes. Stir in the flour, and cook for 1 minute. Slowly whisk in 1 cup of the broth, scraping up any browned bits in the pan. Transfer everything to your slow cooker.
- Stir remaining 2 c. chicken broth, the tomato juice you drained from the tomatoes, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low, depending on how high your slow cooker tends to cook. (I left my soup on Low for 6 hours, and that was fine: but my slow cooker doesn't tend to burn things, so your mileage may vary.)
- Discard bay leaves. Working in batches, purée soup in blender until smooth. I used my Vitamix. (Do not put too much hot liquid into a blender! I only fill my Vitamix about 1/3 full when I'm puréeing hot liquids, just to be safe.) An immersion blender or a food processor would also work.
- Pour each batch of puréed soup into a large saucepan, and Stir in cream, sherry, and cayenne. You may add additional chicken broth at this time, if you prefer a thinner soup, (I didn't.) Re-heat soup over medium low heat, until hot, and taste for seasoning, adding more salt or pepper, if desired. (Mine needed a bit more salt.)
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