Hey there, soup lovers!
Are you in the mood for something warm and comforting?
Today, I’m excited to share my favorite recipe for crockpot tomato soup.
It’s super easy to whip up, and the best part? You just set it and forget it!
Rich, creamy, and full of flavor, this soup is perfect for chilly days.
Grab your crockpot and let’s dive in! 🍅✨
Possible Ingredient Alternatives
For the olive oil, coconut oil or avocado oil can be used as heart-healthy alternatives with similar cooking properties. These oils offer different flavor profiles and may slightly alter the taste of the soup. Onions can be substituted with leeks or shallots for a milder, sweeter flavor. Use about 2 cups of chopped leeks or 1 cup of minced shallots to replace the 3 cups of onions. For a gluten-free option, replace the whole wheat orzo with quinoa or rice. Use about 1/4 cup of uncooked quinoa or rice, and adjust the cooking time as needed to ensure the grains are tender. These substitutions maintain the soup’s texture and nutritional value while accommodating various dietary needs.
| Preparation Time | 15-20 minutes |
| Cooking Time | 120-360 minutes |
| Total Time | 135-380 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-15 g
- Fat: 10-15 g
- Carbohydrates: 45-50 g
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium yellow onions, chopped (roughly 3 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 can whole plum tomatoes (28 ounces, including juices)
- 3 cups low-sodium chicken broth (or vegetable broth)
- 2 teaspoons kosher salt
- 1 teaspoon hot hungarian paprika
- 1/2 teaspoon ground black pepper
- 1/3 cup whole wheat orzo
- 1/4 cup half-and-half (optional)
- Optional toppings: freshly grated parmesan cheese, chopped fresh basil or parsley
Step 1: Sauté the Onions and Garlic
In a large skillet, heat the olive oil over medium-low heat.
Add the onions and sauté them for about 15 minutes, stirring occasionally, until they become golden brown.
Add the garlic to the skillet and cook for an additional minute.
This step will create a flavorful base for your soup.
Step 2: Combine Ingredients in the Slow Cooker
Lightly coat a 5-quart or larger slow cooker with nonstick spray.
Transfer the sautéed onions and garlic into the slow cooker.
Add the tomatoes, chicken broth, salt, paprika, and black pepper.
Stir all the ingredients together until well combined.
Step 3: Cook the Soup
Cover the slow cooker with its lid and cook the mixture on low for 5 to 6 hours or on high for 2 to 3 hours.
During this time, the tomatoes will become very soft, integrating all the flavors together.
Step 4: Purée the Soup
Once the tomatoes are soft, use an immersion blender to purée the soup until it reaches a smooth consistency.
If you don’t have an immersion blender, carefully transfer the soup in small batches to a food processor or blender and purée until smooth.
Step 5: Add the Orzo and Finish Cooking
Stir in the orzo into the puréed soup in the slow cooker.
Increase the heat to high and let it cook uncovered until the orzo is tender, typically about 20 to 30 minutes.
Stir the soup two or three times during this process and check the orzo for doneness.
Step 6: Finalize and Serve the Soup
Once the orzo is cooked, stir in the half-and-half if you are using it for a creamier texture.
Serve the soup hot, garnished with Parmesan cheese and fresh basil or parsley, as desired.
Enjoy your comforting bowl of tomato orzo soup!
