Slow cooker creamy tomato soup with crab
3 medium, sliced
3 clove(s), crushed
Whole tomato canned in tomato juice
4 can(s), (4 x 400g can), tomatoes broken up
Vegetable stock cube
1 individual, gluten-free variety, dissolved in 1L (4 cups) water
1 medium, cut into 1cm cubes
½ cup(s), (cooking cream), (125ml)
½ cup(s), (125ml)
Ready-to-eat crab meat
500 g, (see tip)
½ cup(s), finely chopped, sliced
- Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Season with salt and pepper.
- Transfer onion mixture to a 4.5 litre (18-cup) slow cooker. Add tomatoes with their juice, stock, and potato and stir to combine. Cook, covered, on high for 4 hours (or low for 8 hours) or until potato is tender.
- Using a stick blender or food processor, process soup until smooth. Stir in cream and milk. Cover and cook on low for 15 minutes or until heated through.
- Serve soup topped with crab meat and sprinkled with chives and black pepper.