Take out your slow cooker to make this fresh leek and tomato soup topped with crunchy, cheesy crackers.
Why buy canned tomato soup when you can make the freshest soup in your slow cooker and skip the added sodium and flat flavor. There isn’t one brand of canned or frozen tomato soup that rivals the taste of fresh tomatoes cooked to tender sweetness in your slow cooker.
I hate, hate, hate canned soups. They’re packed with an incredible amount of sodium that nobody needs in their diet, not even the youngest of us, and when you pack tomato anything in a can the flavor is blah – somehow it tastes like the can it was processed in.
I’ll make my own tomato soup, thank you! Look above at those fresh veggies, who wouldn’t want that?!
After a not so quick cook down in my crock pot (is it slow cooker or crock pot?), fresh tomatoes and sweet leeks were ready for a whirl with my immersion blender.
My immersion blender is ready for a trade-in. I’ve used it for 10 years, and it’s done a fantastic job, but it doesn’t turn off unless I unplug it. Still, the blades puree everything to a creamy consistency, so I’m willing to live with it until I pay off Daughter Rimmy’s wedding expenses.
This is Lauren dancing with her dad. I’m not proud in the least, am I?
Getting back to my soup, when all it takes is chunking tomatoes into a slow cooker with sliced leeks to make a healthy tomato soup, it’s worth the effort. Total time spent in the kitchen actually working was less than 30 minutes, including cracker making.
Even the freshest tomato soup needs a little boost to be exciting, so the cheese crackers added texture and savoriness.
I’ll be making these cheese crackers again, by the way. All it took was plopping tablespoonfuls of shredded cheese onto a baking sheet and waiting until they bubbled and browned. Completely yummy!
Yay! We skipped the sodium and this fresh tasting slow cooker tomato soup looks far more appealing than anything I could take out of a can. Even better, I froze the leftovers for lunch next week.
Slow Cooker Savory Tomato Leek Soup with Cheese Crackers
15 minPrep Time
8 hrCook Time
8 hr, 15 Total Time
- 16 large tomatoes, stems removed and cut into quarters
- 1 large leek, sliced, then rinsed in water to remove sand and dirt
- 2 large bay leaf
- 2 cloves garlic, cleaned and halved
- 1 1/2 teaspoons fennel seeds
- 2 cups low sodium vegetable broth
- 10 tablespoons low fat Monteray Jack and cheddar cheese, shredded
- Place ingredients in a slow cooker on high heat for 6 - 8 hours.
- When vegetables are completely tender, remove the bay leaves, then using an immersion blender blend until the soup is well pureed. Alternatively using a blender, blend in batches taking care to leave room for steam to escape, or you’ll be taking a tomato bath. Season with salt and pepper to taste.
- When ready to serve, heat an oven to 350 degrees and using a tablespoon, place shredded cheese in 10 piles leaving room for it to flatten out and spread. Bake for 8 - 12 minutes until the cheese if bubbly and starting to brown.
- Remove and allow to cool, then serve with soup.
Food energy: 85kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 1.06g
Monounsaturated fatty acids: 0.52g
Polyunsaturated fatty acids: 0.32g
Total fat: 1.91g
Calories from fat: 17
Carbohydrate, by difference: 13.86g
Total dietary fiber: 3.88g
Total lipid (fat): 2.21g
Total sugars: 8.45g
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