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Jayne Gautreau: Slow cooker tomato soup | Moms

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

Serves 2-4

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.

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The News-Review Updated Sep 11, 2013 03:00PM Published Sep 22, 2013 02:11PM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.