Slow Cooker Curried Tomato Soup
An easy and creamy tomato soup made in the slow cooker
- 28 0z (800g) fresh chopped tomatoes (used tinned if that is what you have)
- 1/5 cups (150 g) cauliflower florets
- 4 scallion (spring onions), finely chopped
- 1.5 tbsp mild curry powder
- 1 tsp ginger puree
- 1 tsp garlic puree
- 2 cups (500 ml) warm vegetable stock
- optional - salt and chilli flakes
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 sound to cool for a little while and then puree with a hand-held blender, adjust seasoning and serve.
Make sure you chop both the onion and butternut squash finely so that they cook quickly. You can easily cook this soup on a stove if you prefer maybe simmer it for about 30 mins. You can also add up to another 250ml of stock if you want a thinner soup.
Weight Watchers Points in Slow Cooker Tomato Soup
There is 1 Freestyle point in each serving of Slow Cooker Curried Tomato Soup.
More Vegan Soup Recipes
Curried Vegan Pumpkin Soup.
Instant Pot Butternut Squash Soup.
Low Carb Instant Pot Cauliflower Soup.
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Sodium: 758mg | Potassium: 457mg | Fiber: 3g | Sugar: 6g | Vitamin A: 625IU | Vitamin C: 23.8mg | Calcium: 81mg | Iron: 2.8mg