There’s something so comforting about a warm bowl of soup, especially when the weather outside is less than forgiving. On those days when I come home after a long commute, hands chilled and nose red, I can think of nothing better than diving into a steamy pot of homemade soup. Today, I’m sharing one of my simplest and most satisfying recipes: Slow Cooker Fire Roasted Tomato and White Bean Soup. It’s a heartwarming blend of rich, smoky tomatoes and creamy white beans, all simmered to perfection while I tackle the day. Perfect for when you want to come home to a warm meal without the fuss, this soup is a staple in my kitchen.
Pair this rustic Slow Cooker Fire Roasted Tomato and White Bean Soup with a crusty baguette for dunking, or try a side of garlic-rubbed toast to enhance the rich tomato flavor. If you’re looking to round out the meal, a nice mixed green salad with a tangy vinaigrette does wonders. And of course, a sprinkle of grated Parmesan or a dollop of pesto on top won’t hurt either!
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Slow Cooker Fire Roasted Tomato and White Bean Soup
Servings: 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, or to taste
– 1/4 teaspoon black pepper
– 2 bay leaves
– 1 handful of fresh spinach leaves, optional
– Fresh basil for garnish, optional
Directions:
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