tomato soup

Name: Tomato Soup
Prep time: 15 min
Cook time: 6 h
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1 tablespoon(s) butter; 1-28 oz. can(s) crushed tomatoes; 1-15 oz. can(s) crushed tomatoes; 1 - small onion, minced; 1 - carrot, grated; 1 stalk(s) celery, finely chopped; 1 clove(s) garlic, minced; 1 tablespoon(s) tomato paste; 1 1/2 tablespoon(s) brown sugar; 2 cup(s) vegetable broth; 1 - bay leaf; 1 tablespoon(s) parsley; 1/2 cup(s) fat-free half and half; - salt and pepper to taste

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RC :)

Reading, PA

Updated on Mar 9, 2016

Combined the best of a couple of recipes for this soup.

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prep time 15 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1-28 oz. can crushed tomatoes
1-15 oz. can crushed tomatoes
1 - small onion, minced
1 - carrot, grated
1 stalk celery, finely chopped
1 clove garlic, minced
1 tablespoon tomato paste
1 1/2 tablespoons brown sugar
2 cups vegetable broth
1 - bay leaf
1 tablespoon parsley
1/2 cup fat-free half and half
- salt and pepper to taste

How To Make tomato soup

Step 1

Melt butter and olive oil in a large pan. Saute onion, carrot, celery and garlic until soft.

Step 2

Add tomatoes, brown sugar, tomato paste, broth, bay leaf, parsley and salt and pepper to a crock pot.
Step 3

Add the cooked vegetables to the crock pot.
Step 4

Cook on low for 4 to 6 hours, depending on crock pot.
Step 5

Remove bay leaf. Puree with hand blender until smooth. Add half and half and keep warm. Can add more broth or half and half for a different consistency.
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