
This velvety slow cooker tomato soup is the ultimate comfort food made with minimal effort. Simply toss the ingredients in and let the slow cooker transform them into a rich, herb-infused masterpiece perfect for any chilly day.
Place the chopped tomatoes, red onion, carrot, tomato puree, vegetable stock cube, bay leaves, and rosemary sprig into the slow cooker.
Pour in 500ml of hot water and stir well to combine all the ingredients.
Cover with the lid and cook on High for 3 hours or on Low for 5 to 6 hours until the vegetables are completely tender.
Once cooked, carefully remove and discard the rosemary sprig and the bay leaves.
Blend the soup until smooth using an immersion blender directly in the slow cooker. Alternatively, transfer the mixture to a jug blender in batches and blend until velvety.
Check the consistency; if you prefer a thinner soup, stir in up to 250ml of additional hot water. Season with salt and pepper to taste.
Ladle the soup into bowls, drizzle with a little double cream, and top with croutons before serving.
For extra depth of flavor, sauté the onions and carrots in a pan for 5 minutes before adding them to the slow cooker. This soup keeps well in the fridge for up to 3 days or can be frozen for up to 3 months (add the cream only when reheating).




