Slow-cooker spinach and tomato soup

Whip up a comforting Slow-Cooker Spinach Tomato Soup with fresh spinach, carrots, celery, onion, and a blend of savory herbs. Perfect for a healthy, hearty meal, this easy-to-make recipe is ideal for busy weeknights!

  • 06 Mar 2025
  • Cook time 300 min
  • Prep time 10 min
  • 10 Servings
  • 11 Ingredients

Slow-cooker spinach and tomato soup

Welcome to our delicious slow-cooker spinach and tomato soup recipe! This hearty and nutritious soup is perfect for any weather and is incredibly easy to make. Just throw all the ingredients into your slow-cooker, set it, and forget it. You'll come home to a warm, comforting bowl of goodness that's packed with vitamins and minerals, making it a wholesome meal for the entire family.

Ingredients:

10 oz spinach
280g
2 carrots
120g
1 stalk celery
60g
1 onion
150g
1 garlic clove
3g
4 cups vegetable broth
960g
1 can canned tomatoes
190g
1 bay leaf
1g
1/2 tbsp basil
2.65g
1 tsp dried oregano
1.80g
1/2 tsp red pepper (spice)
1/6g

Instructions:

1. Prep the Vegetables:
- Wash the fresh spinach and set it aside to drain.
- Peel and chop the carrots into small, bite-sized pieces.
- Chop the celery stalk and onion into similar-sized pieces.
- Mince the garlic clove.
2. Assemble Ingredients in Slow Cooker:
- In your slow cooker, add the chopped carrots, celery, and onion.
- Pour in the vegetable broth.
- Add the can of diced tomatoes (including the liquid).
3. Add Seasonings:
- Add the minced garlic, bay leaf, dried basil, dried oregano, and crushed red pepper to the slow cooker.
4. Cook:
- Stir everything together to combine well.
- Cover the slow cooker with its lid.
- Set the slow cooker on low heat and cook for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
5. Add Spinach:
- About 30 minutes before the soup is done cooking, add the fresh spinach to the slow cooker.
- Stir well to incorporate the spinach. Cover and continue to cook until the spinach is wilted and tender.
6. Finish and Serve:
- Remove the bay leaf from the soup.
- Taste and adjust seasonings if needed.
- Ladle the soup into bowls and serve hot.

Tips:

- For added flavor, consider sautéing the onion and garlic in a bit of olive oil before adding them to the slow-cooker.

- If you prefer a heartier soup, you can add some cooked beans or lentils to the mix.

- Adjust the spices to your taste; if you like a bit more heat, add extra red pepper flakes.

- For a creamier texture, blend a portion of the soup with an immersion blender before serving.

- Leftovers can be frozen for up to 3 months. Make sure to portion them out in airtight containers for easy reheating.

There you have it—a delectable, easy-to-make slow-cooker spinach and tomato soup that's both filling and nutritious. Serve it hot with a slice of crusty bread or a sprinkle of parmesan cheese on top for an added touch. Enjoy your meal knowing you’ve created a healthy, satisfying dish with minimal effort. Bon appétit!

Nutrition Facts
Serving Size180 grams
Energy
Calories 27kcal1%
Protein
Protein 1.53g1%
Carbohydrates
Carbohydrates 5g1%
Fiber 1.63g4%
Sugar 2.68g3%
Fat
Fat 0.35g0%
Saturated 0.07g0%
Cholesterol 0.00mg-
Vitamins
Vitamin A 210ug23%
Choline 10mg2%
Vitamin B1 0.17mg14%
Vitamin B2 0.10mg8%
Vitamin B3 0.56mg3%
Vitamin B6 0.13mg8%
Vitamin B9 40ug10%
Vitamin B12 0.00ug0%
Vitamin C 14mg15%
Vitamin E 0.83mg6%
Vitamin K 140ug120%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.06mg6%
Iron, Fe 0.64mg6%
Magnesium, Mg 33mg8%
Phosphorus, P 30mg2%
Potassium, K 270mg8%
Selenium, Se 0.21ug0%
Sodium, Na 350mg23%
Zinc, Zn 0.25mg2%
Water
Water 170g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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