When the weather turns cold, nothing beats the comforting embrace of a warm bowl of soup. For those long days, when you arrive home with chilled hands and a red nose, a steamy pot of homemade soup is the perfect remedy. I’m excited to share a favorite recipe of mine: Slow Cooker Fire Roasted Tomato and White Bean Soup. This dish combines the rich, smoky flavor of fire-roasted tomatoes with the creaminess of white beans, all simmered to perfection in your slow cooker. It’s the ideal meal for those seeking a hearty dinner without the hassle, a regular star in my kitchen.
Pair this rustic soup with a crusty baguette for dipping, or complement it with garlic-rubbed toast to bring out the tomato’s richness. A mixed green salad with a zesty vinaigrette makes for a great side. And don’t forget to top your soup with some grated Parmesan or a spoonful of pesto for an extra flavor kick!
Slow Cooker Fire Roasted Tomato and White Bean Soup Recipe
Yield: 6 servings
Ingredients:
2 cans (14.5 oz each) fire roasted tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) Great Northern beans, drained and rinsed
1 large yellow onion, diced
2 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
4 cups vegetable broth
2 teaspoons Italian seasoning
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 bay leaves
Optional: a handful of fresh spinach leaves, fresh basil for garnish
Directions:
In your slow cooker, combine fire roasted tomatoes, both types of beans, onion, celery, carrots, and garlic.
Add vegetable broth and mix.
Season with Italian seasoning, salt, and black pepper. Stir gently.
Add bay leaves, ensuring they are submerged.
Cook on low for 7-8 hours, or on high for 3-4 hours.
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