I developed this recipe because I missed the delicious tomato soup at a local market when it closed.
- 32 oz vegetable broth
- 2 28-30 oz cans crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tbsp dried or 3 tbsp fresh dill weed*
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and white pepper to taste
- 1 pint half-and-half
Add first 7 ingredients to slow cooker and cook on high 2-4 hours or low 4-6 hours (or, heat on stove top about 30 minutes). Turn off heat and stir in half-and-half until incorporated. If smoother texture is desired, blend with immersion blender or transfer to regular blender in batches.
*(Basil or other herb can be substituted if preferred.)
The Soup Diva 
Your timing is perfect. Will definitely try this in my new Crock Pot 🙂
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Reblogged this on The Tony Burgess Blog and commented:
This is my favorite tomato soup. It’s better than stuff from the big soup maker with the red label. This recipe is easy to make too and will warm you up. Paired with a grilled cheese sandwich makes an awesome meal.
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I have been looking for an easy yet tasty tomato soup recipe. My hubby is intolerant to dairy and gluten so the only thing I would have to change out is the cream. I would probably use coconut milk instead – he is used to that in his soups.
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I think that would be lovely!
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