Slow cooker recipes

Slow cooker tomato soup with basil dumplings

Soak up this rich and delicious tomato soup with tender, herby dumplings.
slow-cooker chickpea and tomato soup

This slow cooker tomato soup recipe uses overripe tomatoes and 7 hours of cooking for a properly intense tomato flavour you can’t miss!

Looking for more slow-cooker soup recipes or more vegetable soups?


Basil dumplings



Place tomatoes, garlic, onion, chilli, celery and capsicum in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 7 hours.


Cool soup for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste.


Make basil dumpling mixture: Place flour in a medium bowl; using your fingertips, rub in butter. Stir in egg, pesto and enough of the milk to make a soft, sticky dough.


Carefully drop level tablespoons of the basil dumpling mixture, about 2cm (¾-inch) apart, on top of soup. Cook, covered, on low, for 1 hour or until dumplings are firm to touch and cooked through.


Serve soup with dumplings and sprinkled with basil. Top with halve mixed baby tomatoes, if you like.

Suitable to freeze at the end of step 2.


Related stories