Slow Cooker Tomato and Artichoke Soup

Slow Cooker Tomato and Artichoke Soup

This recipe is adapted from one that appeared in Ladies Home Journal Magazine and if you have a slow cooker and an immersion blender, it couldn't be easier.  This recipe is also made with ingredients taken entirely from the pantry, as long as you keep a package of frozen artichoke hearts in the freezer.  I've also increased the garlic and added hot red pepper flakes to boost the flavor.

If you do not have a slow cooker, you can make this soup in a large pot on top of the stove.  Combine all the ingredients and place over medium low heat until the artichokes defrost.  Raise the heat and bring the soup to a boil.  Reduce to a gentle simmer, slightly cover the pot so that too much liquid doesn't boil off, and cook for about 1 hour.  Then purée as the instructions state.

This soup is also non-fat and tasty served either hot or at room temperature.



  1. Add all the ingredients to a 6 to 8 quart slow cooker. Stir to combine.
  2. Cover and cook 8 hours on low.
  3. Using an immersion blender or a food processor or blender, purée the soup, in batches if necessary, until completely smooth.
  4. Taste and adjust for seasoning, adding freshly ground black pepper at the end if necessary.



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