For nights where you need an easy dinner, this Slow Cooker Veggie Tomato Soup & Grilled Cheese Sticks idea will be a mealtime saver.
What I love about today’s recipe is that the slow cooker does all the heavy lifting (cooking) while you go on about your day. Dinner can cook while I run the kids to swim practice, art class, or karate!
As a busy mom to 3 young kids, I appreciate when one of my friends shares with me strategies that work with the kids, especially when it comes to making mealtimes less of a struggle and making sure my kids get enough of the nutrition for the day. This veggie tomato soup is a great way to fill my kids with veggies and giving them something they love at the same time, grilled cheese!
By cutting the grilled cheese into strips and using them as dippers, my kids forget they are eating soup that is loaded with the extra nutrition they need for lunch or dinner.
What’s your family’s go-to meal that also pleases the younger kids?
Slow Cooker Veggie Tomato Soup and Grilled Cheese Sticks
- Yield: 8 servings 1x
- 1 tablespoon (15 ml) olive oil
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 rib celery, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 – 28-ounce cans crushed tomatoes or puréed tomatoes
- 2 cups vegetable stock
- Add all ingredients inside a slow cooker. Cook for 6 hours on low.
- Prior to serving, insert an immersion blender and blend until smooth, or blend in smaller batches and serve.