{I shared this recipe as a guest post on Food Renegade’s page this month… perfect timing since it’s nearly tomato season and soon, we’ll all be looking for ways to use our heaps up! Click HERE to check it out.}
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I’ve made many a tomato soup in my day. This recipe is by far my favorite. It’s easy, it’s comforting, it’s healthy. A simple version made with simple clean stuff… just veggies, herbs, seasonings, and broth. That’s it. Which means the soup itself is both Whole30 and Paleo compliant. Hard to believe a dairy-free soup can be so creamy and delicious!
{If you are a dairy-doer, I’ve included optional parmesan crisps in this recipe that take things to the next level… a crunchy, salty, cheesy, delicious level.}
This slow-cooker version is a spin-off of the Fave Tomato Soup Recipe. Same ingredients, but it’s done in the slow cooker for those slow-cooker lovers out there (me, me!).
While most of the ingredients remain the same, the broth amount must be adjusted to balance out the liquids (that’s one thing that changes when slow cooking). I’ve been asked by many to make a slow-cooker version of this soup. Rightfully so- slow cooking makes life better. It makes hefty batches, it makes things easy, and it cooks while you sleep. Triple bonus.
Speaking of extra batches, my stove-top recipe on the blog makes enough soup for about 4 servings… this slow cooked version can make a lot more (you can go as big as your Crock Pot will let you). I actually just made a triple batch in my slow cooker just this week. I made some soup for a new-mommy friend, and wanted to have a little extra for me too. So I tripled the recipe, cooked it all down while I slept, and woke up to a seriously gigantic batch of soup ready to go in the morn. Gotta love that.
Check out the recipe on Food Renegade’s blog HERE!! {Such a great blog she has!}
