Slow-Cooker Creamy Tomato Basil Soup

Slow-Cooker Creamy Tomato Basil Soup

Blogger Deborah Harroun of Taste and Tell uses her slow cooker to make an easy, creamy tomato soup.

Prep Time

10

Minutes

Total Time

5:30

Hrs:Mins

Makes

6

servings

1
can (28 oz) Muir Glen® organic diced tomatoes, undrained
1
large onion, chopped (1 cup)
1
cup chopped carrots
1
cup chopped celery
3
cups Progresso® chicken broth (from 32-oz carton)
1
can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
1
package (8 oz) cream cheese, cut into cubes
  1. Spray 4- to 5-quart quart slow cooker with cooking spray. In slow cooker, stir together all ingredients except cream cheese.
  2. Cover; cook on Low heat setting 5 to 7 hours or until vegetables are soft.
  3. About 20 minutes before serving, stir cream cheese into slow cooker. Cover; cook 20 minutes longer or until cream cheese is melted.
  4. In blender or food processor, puree soup in batches. Serve warm.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Garnish with fresh basil to add to the basil flavor.
Different slow cookers cook at different heats. Your vegetables may be soft as early as 4 hours, but letting this soup cook longer won’t hurt it.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.