Each year my husband plants a garden. Last year, we had a very disappointing crop of tomatoes, so this year he decided to plant them in a different area of our yard, one that got more sun.
We have had quite the abundance of red, plump tomatoes. I personally don’t like to eat tomatoes unless they are cooked. Last week we had a lot of tomatoes sitting on my kitchen counter that needed to be used up. I came across a recipe for homemade tomato soup. I don’t like canned tomato soup, but the idea of a fresh, homemade tomato sounded good.
This recipe was very hearty and tasty. One for the recipe cards this winter.
Slow Cooker Tomato Soup
2 tablespoons butter, oil or chicken fat (skimmed off the top of homemade chicken stock)
1/4 – 1/2 cup onion, diced (to taste)
6 cups tomatoes, coarsely chopped
1 1/2 cups chicken stock (for a vegetarian version, use vegetable broth)
1 teaspoon salt (or more, to taste)
1 – 1 1/2 cups heavy cream (I’ve substituted sour cream and/or milk in a pinch)
1/4 cup carrots, chopped and steamed
1/4 cup orange vegetable puree – sweet potato, carrot, squash, etc. I added sweet potato and carrots and it was so good.
Sauté onions in butter for 2 minutes (I also added some chopped celery). Place onions, tomatoes and stock in a slow cooker. Cover, and let it cook on low for 5-8 hours. Add optional carrots or puree. Puree tomatoes with cream, using an immersion blender or a regular blender (if using a regular blender, puree it 2-3 cups at a time – hot liquids expand in a blender and will make a big mess if you fill it too far… ask me how I know). Stir in salt. Taste, and add more salt if needed. Serve hot, and garnish as desired.
One for the recipe cards this winter.