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Creamy Tomato Soup - Slow Cooker
Creamy Tomato Soup - Slow Cooker

Before you jump to Creamy Tomato Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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Green tea is fantastic for moods. You just knew it had to be mentioned in this article, right? Green tea is found to be rich in an amino acid known as L-theanine. Studies have found that this specific amino acid can basically induce brain waves. This helps raise your mental sharpness while calming the rest of your body. You likely already knew it is not difficult to be healthy when you consume green tea. Now you are aware that it can help improve your mood also!

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Go with these hints instead!

We hope you got insight from reading it, now let’s go back to creamy tomato soup - slow cooker recipe. To make creamy tomato soup - slow cooker you only need 12 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Creamy Tomato Soup - Slow Cooker:
  1. Use 1/2 yellow onion, diced
  2. Prepare 3 large carrots, peeled and sliced
  3. Take 1 stalk celery, diced
  4. You need 2 cloves garlic, minced
  5. Use 8 large tomatoes, roughly chopped
  6. You need 3 cups unsalted vegetable broth
  7. Get 2 tbsp. tomato paste
  8. You need 2 tbsp. brown sugar
  9. Get 1 tsp. each dried thyme, dried basil
  10. You need 1/2 tsp. each salt and pepper
  11. Prepare 1/4 cup freshly shredded parmesan cheese
  12. You need 1/4 cup cream (or half & half)
Steps to make Creamy Tomato Soup - Slow Cooker:
  1. Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. Place the lid on and cook either on low heat for 6-7 hours or high heat for 3-4 hours.
  2. After cook time is up, puree the soup using either an immersion blender or a classic blender. If using a classic blender, blend it up in batches and leave room for the steam to escape while blending.
  3. Once the soup is pureed and smooth, place it back in the slow cooker and stir in the parmesan cheese and the cream. Taste and season with any additional seasonings you think it needs. At this point, I usually add more salt and pepper, more basil and some paprika.
  4. Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
  5. Refrigerate any leftover soup. To reheat it, just place the desired amount in a saucepan over med-high heat and simmer for 5 or so minutes, until heated through. If I have a good amount of soup leftover, then sometimes I'll use the leftover soup as a pasta sauce for an easy dinner option.

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