This is my favorite tomato soup. It’s better than stuff from the big soup maker with the red label. This recipe is easy to make too and will warm you up. Paired with a grilled cheese sandwich makes an awesome meal.
I developed this recipe because I missed the delicious tomato soup at a local market when it closed.
- 32 oz vegetable broth
- 2 28-30 oz cans crushed tomatoes
- 2 10 oz cans tomato sauce
- 1 tbsp dried or fresh dill weed*
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and white pepper to taste
- 1 pint half-and-half
Add first 7 ingredients to slow cooker and cook on high 2-4 hours or low 4-6 hours. Turn off heat and stir in half-and-half until incorporated. If smoother texture is desired, blend with immersion blender or transfer to regular blender in batches.
*(Basil or other herb can be substituted if preferred.)
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