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We hope you got insight from reading it, now let’s go back to creamy tomato soup - slow cooker recipe. To cook creamy tomato soup - slow cooker you need 12 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Creamy Tomato Soup - Slow Cooker:
- Provide 1/2 yellow onion, diced
- Prepare 3 large carrots, peeled and sliced
- You need 1 stalk celery, diced
- Use 2 cloves garlic, minced
- You need 8 large tomatoes, roughly chopped
- Provide 3 cups unsalted vegetable broth
- Prepare 2 tbsp. tomato paste
- Take 2 tbsp. brown sugar
- Provide 1 tsp. each dried thyme, dried basil
- Take 1/2 tsp. each salt and pepper
- Prepare 1/4 cup freshly shredded parmesan cheese
- Take 1/4 cup cream (or half & half)
Instructions to make Creamy Tomato Soup - Slow Cooker:
- Grease the slow cooker and place all of the ingredients inside EXCEPT for the parmesan cheese and the cream. Place the lid on and cook either on low heat for 6-7 hours or high heat for 3-4 hours.
- After cook time is up, puree the soup using either an immersion blender or a classic blender. If using a classic blender, blend it up in batches and leave room for the steam to escape while blending.
- Once the soup is pureed and smooth, place it back in the slow cooker and stir in the parmesan cheese and the cream. Taste and season with any additional seasonings you think it needs. At this point, I usually add more salt and pepper, more basil and some paprika.
- Place the lid back on with the heat at low for 25-30 more minutes, until the soup is heated through. Then serve immediately.
- Refrigerate any leftover soup. To reheat it, just place the desired amount in a saucepan over med-high heat and simmer for 5 or so minutes, until heated through. If I have a good amount of soup leftover, then sometimes I'll use the leftover soup as a pasta sauce for an easy dinner option.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like poultry, meat and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the meals will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they have been washed completely first
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s very important to read food labels to be sure everything you’re going to use was stored properly (according to any storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the label that say how long you can keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, make certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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