fresh tomato soup in the crockpot

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Beautiful, temperate weather here in the river valley these past couple weeks. It’s been ideal for getting outside, going for walks, and cooking. It’s so much nicer to cook on a day when it’s 70 degrees as opposed to 98. It really, REALLY is.

So that’s what we’ve been doing. Cooking, baking, grilling and using the crockpot like it’s goin’ out of style. I hope crockpots never go out of style. I would be the uncool one who would totally use mine anyway. 😉

Here’s a wonderful recipe for some of he freshest, most beautiful tomato soup I’ve ever made. And EASY. You’ll love this because with all of the garden veggies and fresh herbs called for, you’ll feel so resourceful going out to your garden with a big basket to “shop” for the ingredients.

Italian “Roma” tomatoes are perfect for this recipe, but any fresh, perfectly ripe tomatoes will work.

~ 12 servings ~

16 medium, ripe Roma Tomatoes

2 medium, sweet yellow onions, chopped

3 medium carrots, peeled and thinly sliced

1 large garlic clove, minced

3 Tablespoons brown sugar

1/4 cup chopped, fresh basil leaves

1/4 cup chopped, fresh parsley

2 Tablespoons Worcestershire sauce

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

6 cups homemade chicken stock (or pre-made chicken broth)

1/4 cup extra virgin olive oil

Carefully drop tomatoes in a big pot of boiling water for 20 seconds. Immediately transfer to a big bowl or pot of cold water. Peel. Quarter the tomatoes and place in a large (6 or 7 quart) crockpot. Add the onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and stock/broth. Cover and cook on low for 6 hours, or until vegetables are very soft. Puree, in batches, in a food processor or blender until smooth.

Enjoy!

~Melissa

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  8 comments for “fresh tomato soup in the crockpot

  1. Diane
    July 19, 2014 at 11:26 am

    Delicious. However I would use less brown sugar. Did not use the olive oil. I used a bit of corn starch mixed with some of the stock to thicken it a bit. What is the oil for?

    • Melissa
      July 19, 2014 at 11:13 pm

      Hi Diane,

      I love this recipe and think it’s absolutely perfect the way it is 🙂 But, if you don’t like as much brown sugar, you can certainly reduce the amount or omit it altogether. Olive oil is a wonderful accompaniment to fresh tomato anything. It gives this soup incredible texture. Did you try making the recipe yet?

      Best,
      ~Melissa

  2. Diane
    July 20, 2014 at 6:03 am

    Yes I did make the soup. Never heard olive oil with tomato soup but will try it.

  3. Beth Anne
    August 6, 2014 at 4:34 pm

    I’m especially grateful for crock pot recipes these days Melissa, and I’m looking forward to trying this one.

  4. Sandie
    August 6, 2014 at 4:38 pm

    I’d use coconut oil instead of sugar & oil

  5. Oma
    July 17, 2015 at 6:17 am

    can you can this after it is cooked.

    • Melissa
      July 17, 2015 at 12:10 pm

      You sure can, Oma 🙂

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