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Slow-Cooker Tomato Soup with Croutons


What You Need

4 Tbsp. butter
2 large onions, peeled and sliced
1 pt. cherry tomatoes, cleaned and halved
1 can (28 oz.) crushed tomatoes
6 cups chicken or vegetable stock
4 oz. (1/2 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. unsalted butter or margarine
4 slices bread
4 slices KRAFT Singles


Serving Size 8 servings
Amount per Serving
Calories 270.00kcal 270.00kcal
Fat Cal 0
Total Fat 16.00g
Saturated Fat 10.00g
Trans Fat 0.00g
Cholesterol 45.00mg
Sodium 670.00mg
Total Carbohydrates 26.00g
Dietary Fibers 4g
Sugars 11.00g
Protein 7.00g
Vitamin A 15% • Vitamin C 20% • Calcium 15% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Slow-Cooker Tomato Soup with Croutons

Make It

Add butter to the bottom of your slow cooker and turn it on high. In a few minutes, the butter will melt. At this point, add the onions and cherry tomatoes and toss to coat in the butter. Let this mixture cook for one hour on high.
Carefully remove the lid of your slow cooker and add to it the crushed tomatoes and stock. Cover and cook either on HIGH for 3-4 hours or on LOW for 6-8 hours.
Let soup cool slightly, then blend until smooth in your blender. Return soup to slow cooker.
Stir in cream cheese and put the top back on the slow cooker for another 10-15 minutes, or until the cream cheese has melted in. Season as needed.
Fill bread slices with Singles, spread outside of sandwich with butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides. Cut into quarters.
Serve soup with Grilled Cheese Croutons!
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