This creamy and comforting tomato soup pairs perfectly with crispy, cheesy cheddar toast bites for a cozy, satisfying meal.
Ingredients:😋😋
For the Soup:
1 (28 oz) can crushed tomatoes 🍅
1 (15 oz) can diced tomatoes 🍅
4 cups vegetable or chicken broth 🥣
1 onion, diced 🧅
2 cloves garlic, minced 🧄
1 teaspoon dried basil 🌿
1/2 teaspoon dried oregano 🌿
1/2 teaspoon salt 🧂
1/4 teaspoon black pepper 🌶️
1 cup frozen cheese tortellini 🍝
1 cup heavy cream 🥛
For the Cheddar Toast Bites:
4 slices of bread (sourdough or your choice) 🍞
2 tablespoons butter, softened 🧈
1 cup shredded cheddar cheese 🧀
Directions:😋😋
1. Prepare the Soup Base:
Add the crushed tomatoes, diced tomatoes, broth, onion, garlic, basil, oregano, salt, and pepper to your slow cooker. Stir well to combine.
2. Cook in the Slow Cooker:
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
3. Blend for Creaminess:
After cooking, use an immersion blender to purée the soup to your desired consistency. (For a chunkier texture, skip this step.)
4. Add Tortellini and Cream:
Stir in the frozen cheese tortellini and heavy cream. Cook on high for an additional 20-30 minutes, or until the tortellini are tender.
5. Prepare the Cheddar Toast Bites:
Preheat your oven’s broiler.
Spread butter on one side of each slice of bread and place on a baking sheet, buttered side up. Sprinkle shredded cheddar cheese evenly over the bread slices.
Broil for 2-3 minutes, or until the cheese is melted and bubbly. Remove from the oven and cut into bite-sized squares.
6. Serve:
Ladle the soup into bowls and serve hot with a generous portion of cheddar toast bites on the side or as a dunkable treat!
Prep Time: 15 minutes
Cook Time: 6-7 hours (slow cooker)
Servings: 4-6
Tips:
For extra flavor, add a pinch of red pepper flakes to the soup base.
Make it heartier by adding cooked sausage or shredded chicken.
Leftovers keep well in the refrigerator for up to 3 days; reheat gently before serving.
Pair with: A crisp side salad and your favorite wine for a complete meal! 🥗🍷
