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Easy Crockpot Tomato Soup
A simple and creamy tomato soup crafted effortlessly in the slow cooker.
Course Main Course, Soup
Cuisine American, Vegan, Western
Diet Gluten Free, Low Calorie, Vegan
Prep Time 5 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 5 minutes minutes
Servings 4
Calories 42kcal
Classic Version
- 28 ounces (800g) fresh chopped tomatoes (or canned)
- 2 cups (150g) cauliflower florets
- 4 green onions (spring onions) finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic puree
- 1 teaspoon balsamic vinegar or to taste
- 2 cups (500 ml) warm vegetable broth
- ½ cup (123g) heavy cream or coconut milk added at end (optional)
If you prefer the Curried Version
- 28 ounces (800g) fresh chopped tomatoes
- 2 cups (150g) cauliflower florets
- 4 green onions (spring onions) finely chopped
- 1 ½ tablespoons mild curry powder
- 1 teaspoon garlic puree
- 1 teaspoon ginger powder
- 2 cups (500 ml) warm vegetable broth
- salt and red pepper flakes to taste (optional)
For both versions
Add all the ingredients into the slow cooker and mix.
Cover and cook on high for 3 hours.
You can serve the soup like this if you prefer a chunky soup.
Allow the tomato soup to cool for a little while. Puree with a hand-held blender, adjust seasoning and serve.
- Cut your cauliflower up into small pieces so that it cooks quickly.
- You can use fresh or canned tomatoes depending on what you have available.
- For a thinner soup, add up to another cup of vegetable broth.
- You can use chicken broth (not chicken stock) if not vegan.
- Add a little bit of maple syrup for sweetness if you prefer.
- Storage - You can store the remaining soup in an airtight container inside the fridge for 3 days.
- There is 1 WW Blue Plan Smart Point in one serving.
Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 491mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 2mg