Slow Cooker Tomato Parmesan Soup

Slow Cooker Tomato Parmesan Soup packs a ton of a veggie nutrients and cheesy flavor into a delicious twist on traditional tomato soup.

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Course Main Course, Soup

Ingredients

4 tablespoons butter or olive oil
1 onion chopped
1 ½ cups carrots chopped
Two 28-ounce cans crushed tomatoes
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups vegetable broth or chicken broth
2 tablespoons sugar If you prefer your tomato based sauces and soups less sweet, reduce or skip the sugar.
1 piece of Parmesan cheese with the rind. The rind is cooked in the soup and removed before serving. The cheese is shredded or grated and served as a topping.
1 cup half and half

Instructions

If your slow cooker has a sauté setting, sauté the vegetables right in the slow cooker. Select the sauté setting and melt butter. Add the onions and carrots and sauté for 4-6 minutes or until the vegetables are slightly softened. If your slow cooker doesn't have a sauté setting, you'll need to sauté them on the stovetop on medium heat. Once they're slightly softened, add them to the slow cooker.
Add the cans of diced tomatoes, salt, garlic powder, broth, sugar, and the Parmesan rind to the slow cooker and stir to combine. Cook on low for 7-8 hours or high for 3-4 hours.
After the soup has slow cooked, remove the Parmesan rind from the soup. Set the slow cooker on the "warm" setting.
If you prefer a smoother consistency, blend the soup using an immersion blender or pour it into a traditional blender. Once blended, pour the soup back into the slow cooker
Stir in the half-and-half.
Top each serving with fresh grated Parmesan.

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