Slow-Cooker Tomato Soup

Slow-Cooker Tomato Soup
Photo by Lee Harrelson


  • One 14-ounce can evaporated milk
  • ¼ cup firmly packed brown sugar
  • 1 onion, peeled
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • Two 14-ounce cans crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons butter
  • + 3 more ingredients
    • 1 teaspoon unsweetened cocoa powder
    • Salt and black pepper to taste
    • 1 tablespoon Worcestershire sauce

1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree. 2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours. 3. Ten minutes before servi...

View full recipe at My Recipes


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