Slow-Cooker Creamy Tomato Soup

Yield: Serves: 4
Cost per Serving: $1.71
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Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 23g
  • Saturated fat: 14g
  • Protein: 6g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Cholesterol: 76mg
  • Sodium: 1574mg


  • 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


  1. 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. 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.
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