My mother-in-law doesn’t love soup too much, but she scraped the bottom of the slow cooker on this one

When the weather turns cold, nothing beats the comforting embrace of a warm bowl of soup. For those long days, when you arrive home with chilled hands and a red nose, a steamy pot of homemade soup is the perfect remedy. I’m excited to share a favorite recipe of mine: Slow Cooker Fire Roasted Tomato and White Bean Soup. This dish combines the rich, smoky flavor of fire-roasted tomatoes with the creaminess of white beans, all simmered to perfection in your slow cooker. It’s the ideal meal for those seeking a hearty dinner without the hassle, a regular star in my kitchen.
Pair this rustic soup with a crusty baguette for dipping, or complement it with garlic-rubbed toast to bring out the tomato’s richness. A mixed green salad with a zesty vinaigrette makes for a great side. And don’t forget to top your soup with some grated Parmesan or a spoonful of pesto for an extra flavor kick!

Slow Cooker Fire Roasted Tomato and White Bean Soup Recipe
Yield: 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 (adjust to taste)

1/4 teaspoon black pepper

2 bay leaves

Optional: a handful of fresh spinach leaves, fresh basil for garnish

Directions:

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