Wednesday, January 11, 2017

Crockpot Tomato Soup

This is the Crockpot Tomato Soup recipe that I like to use from A Year of Slow Cooking:


    --3 lbs of vine-ripened tomatoes
    --1 med onion, chopped
    --2 cups tomato juice (no salt added)
    --1 cup cooking sherry
    --3 T granulated white sugar
    --1 gluten-free chicken boullion cube
    --2 T chopped fresh basil

    to add later:
    --1 cup heavy cream
    --salt and pepper to taste


    Use a 5-6 quart crockpot for this soup.

    Wash all of your tomatoes, and cut them in quarters. No need to peel the tomatoes.

    Put all the tomatoes in your crockpot.

    Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

    Cover and cook on low for 6-8 hours.

    If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.


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