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Slow-Cooker Creamy Tomato Soup

Prep time 10 mins
Cook time 6 hrs
Yield Serves: 4

Ingredients

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 tablespoon all-purpose flour
  • 2 28-oz. cans diced tomatoes with juice
  • 1 cup low-sodium vegetable or chicken broth
  • 3/4 cup heavy cream, warmed
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Nutrition Information

  • calories 300
  • fat 23 g
  • satfat 14 g
  • protein 6 g
  • carbohydrate 23 g
  • fiber 2 g
  • cholesterol 76 mg
  • sodium 1574 mg

How to Make It

  1. Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Transfer to slow cooker.

  2. Stir tomatoes with juice, broth and 1/2 cup water into cooker. Cover and cook on low until tomatoes are very soft, 5 to 6 hours. Puree with an immersion blender, then stir in cream and cayenne. Season with salt and pepper and serve.