Easy Crockpot Tomato Soup

🧂 Ingredients

• 54 oz. can crushed tomatoes

  undrained (two 28-ounce cans)
• 32 oz. can Italian stewed tomatoes

  undrained (two 16-ounce cans)
• 32 oz. cans Italian diced tomatoes

  undrained (two 16-ounce cans)
• 32 oz. can fire roasted tomatoes

  undrained (two 16-ounce cans)
• 16 oz. carton vegetable broth

  (see note below)
• 1 large onion

  chopped
• 1 red bell pepper

  diced
• 1 leek

  green top removed, washed thoroughly and sliced
• 2 cloves garlic

  minced
• 2 ribs celery

  diced
• 2 carrots

  peeled and sliced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tbsp. dried parsley
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper

  (I actually used one teaspoon)
• 1 cup homemade croutons

  for garnish, if desired
• 1/2 cup parmesan cheese shavings

  for garnish, if desired

Instructions

• 1 Place tomatoes, juice, onion, celery, garlic, bell pepper, leek and carrots in a
  crockpot.
• 2 Add vegetable broth.
• 3 Add seasonings and cook on high about 3 to 3 ½ hours.
• 4 Check seasonings; add more, if desired.
• 5 Puree ingredients with an immersion blender until smooth.
• 6 If you want a thinner soup add additional vegetable broth at this time and stir
  into hot soup.
• 7 Ladle soup into bowls and garnish with homemade croutons and parmesan cheese
  shavings, if desired.

Nutrition Info