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Blended Mexican Onion Slow Cooker Soup Recipe

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I have become addicted to making (+ eating) lentil soups. Lentil soup is SO easy to make, as are most things that you toss in the slow cooker. The best thing about making your own lentil soup is that you can pretty much throw whatever you want in there, as long as you have enough liquid to get it to a soup consistency and it is pretty darn healthy (carb + sodium warning). I’ve made many iterations of lentil soup now and this was one of the yummiest – so I will share it with you!


A lot of lentil soups are kept “whole”, like chunky. That’s great and I’m sure just as delicious. But, I really like a creamy, rich soup and blending it gives it that delightful sinful effect, without being! I use an immersion blender, but you could also use (VERY carefully) a blender.

I had some 1/2 a red onion (which I heart!) that needed to be used before I had to toss it (always so sad), so I knew that it would play a part in my soup. I also ALWAYS have canned diced tomatoes in the pantry. Usually garlic and herb. Mmmmm. A can of diced tomatoes is in every lentil soup I make. You’re already set – lentils + diced tomatoes?! This can’t go wrong.

You could get fancy and extra pure and dice your own tomatoes and add in the extra spices – or you can buy a can for $1.


 post cooking / pre-blending

Blended Mexican Onion Slow Cooker Soup


– 1.25 cups lentils (I just use normal ones)
– 4 cups veggie broth/stock
– 1 14oz can diced tomatoes (get the kind with garlic!)
– 1 tbsp. olive oil
– 1 cup corn (or 1 of the small tiny cans)
– 2 tbsp. chopped garlic
– 1/2 tsp. salt
– 1/2 tsp. pepper
– 1/2 tsp. oregano
– 1/2 tsp. cumin
– 1/2 red onion, roughly chopped
– reduced fat sour cream

Throw all of this in the slow cooker! Mix! Cook on low for 8 hours or high for 4 hours (low is better because it get’s all those yummy flavors really soaked into the lentils).

Once it’s all slow cooker-ed up, take your immersion blender and blend away. The smoother the better. I blend right away, so it’s hot – be careful. If you’re going to use a blender, do that now.

I just adore putting 1 tbsp. of reduced fat sour cream into mine and stirring it in. It makes an already creamy soup even more indulgent tasting – yet still so healthy!

serves: 4

post blending – so creamy and delicious~!

NUTRITION CLAUSE: I am no nutritionist. I recommend doing your own nutrition calculations if you care a whole bunch. 4 servings. Calories: 263, Carbs: 49, Fat: 0, Protein 16, Sodium: 582, Iron: 10.


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