This Creamy Slow Cooker Tomato Soup only takes minutes to prepare and is perfect for a cold night. Keep this recipe on hand for busy nights when you only have a few minutes to prep dinner.
- 1/2 tablespoon olive oil
- 1 cup chopped onion
- 1 teaspoon Italian seasoning
- 4 cups chicken stock
- 2 (14.5 oz ea) cans Hunt’s Diced Tomatoes
- 1 15 oz can Hunt’s Tomato Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 oz cream cheese, cut into squares
- 1 16 oz package gnocchi, uncooked
- basil, for serving
Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the Italian seasoning.
Pour the onions into a slow cooker. Stir in the chicken broth. Add the diced tomatoes and the tomato sauce. Stir in the salt and pepper, then cover and cook on low for 3-4 hours, until completely heated through and the flavors have had some time to meld.
Add the cream cheese and the gnocchi to the slow cooker. Turn the heat to high and cook until the cream cheese is melted, 30-45 minutes. Stir the cream cheese into the soup with a whisk, if necessary.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 578
- Sugar: 13 g
- Sodium: 1811 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 70 mg