Best Slow Cooker Tomato Soup With Croutons Recipes

SLOW COOKER TOMATO SOUP RECIPE

Steps:

• In a slow cooker, add all the ingredients except for the cream.
• Cook on low for 8 hours.
• Remove the bay leaves.
• Puree the ingredients until smooth.
• Add the cream and season to taste.
• Cook on high for 15 minutes or until hot.
• Serve & Enjoy.

SLOW-COOKER TOMATO SOUP WITH CROUTONS

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!

YELLOW TOMATO SOUP WITH GOAT CHEESE CROUTONS

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.

SLOW COOKER CREAMY TOMATO SOUP

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.

HOLLY'S HOMEMADE TOMATO SOUP WITH CROUTONS

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.

SLOW COOKER TOMATO SOUP

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.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

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)

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.