Slow Cooker Tomato Soup: A Comforting Classic

Is there anything more comforting than a bowl of warm, creamy tomato soup? It’s a classic dish that never fails to hit the spot. And the best part? You can easily make it in your slow cooker! In this blog post, we’ll walk you through a delicious recipe for slow cooker tomato soup that will have your taste buds dancing with joy.

Ingredients:

• 2 cans (28 ounces each) whole peeled tomatoes, with their juices
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 carrot, peeled and finely chopped
• 1 stalk of celery, finely chopped
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Start by adding the canned tomatoes, onion, garlic, carrot, celery, tomato paste, vegetable broth, dried basil, dried oregano, and bay leaf to your slow cooker. Give everything a good stir to combine.
2. Set your slow cooker to low heat and let the ingredients simmer for 6-8 hours, or on high heat for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully.
3. Once the soup is done cooking, remove the bay leaf and use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender and blend in batches until smooth. Be careful not to overfill the blender, as hot liquids can expand.
4. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through for an additional 10 minutes.
5. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot and enjoy!

Recipe Tips:

• For a twist of flavor, you can add a teaspoon of balsamic vinegar or a splash of Worcestershire sauce to the soup before cooking.
• If you prefer a chunkier soup, you can reserve some of the chopped vegetables before blending and stir them back into the soup at the end.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave when ready to enjoy.

Substitutions:

• You can use fresh tomatoes instead of canned, but make sure to peel and deseed them before adding to the slow cooker.
• If you don’t have vegetable broth, chicken broth or even water can be used as substitutes.
• Feel free to customize your soup by adding other vegetables like bell peppers or zucchini.

FAQs:

Q: Can I freeze the leftovers? A: Yes, you can! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.

Q: Can I use fresh herbs instead of dried? A: Absolutely! Fresh basil and oregano will add a burst of flavor to your soup. Just use three times the amount of fresh herbs compared to dried.

Q: Can I make this recipe vegan? A: Yes, you can easily make this recipe vegan by substituting the heavy cream with coconut milk or cashew cream. It will still be creamy and delicious!

Q: Can I add other vegetables to the soup? A: Definitely! This recipe serves as a great base, and you can add in other vegetables like bell peppers, zucchini, or even spinach for some extra nutrition.

Q: What are cured tomatoes? A: Cured tomatoes are sun-dried tomatoes that have been preserved by drying them in the sun or using a dehydrator, resulting in a concentrated flavor and chewy texture.

Q: How can I use cured tomatoes? A: Cured tomatoes can be used in various recipes, such as pasta dishes, salads, sandwiches, or even as a flavorful addition to dips and spreads.

Q: How long do cured tomatoes last? A: Properly stored in an airtight container in a cool, dry place, cured tomatoes can last for several months.

Q: What are tumbled tomatoes? A: Tumbled tomatoes are vine-ripened tomatoes that have been gently tossed or rolled in a flavorful mixture of herbs, spices, and seasonings.

Q: Can I eat tumbled tomatoes as is? A: Yes, tumbled tomatoes can be enjoyed as a healthy and flavorful snack on their own. They can also be used in salads, sandwiches, or as a topping for pizza and pasta.

Q: How long do tumbled tomatoes stay fresh? A: Tumbled tomatoes should be stored in the refrigerator and consumed within 3-5 days for optimal freshness.

Q: How do I preserve cherry tomatoes in olive oil? A: To preserve cherry tomatoes in olive oil, start by washing and drying the tomatoes. Place them in a jar, then add garlic cloves, fresh herbs (such as basil or thyme), and a pinch of salt. Fill the jar with extra virgin olive oil until the tomatoes are fully submerged. Seal the jar tightly and store it in the refrigerator for up to 1 month.

Q: How can I use preserved cherry tomatoes in olive oil? A: Preserved cherry tomatoes can be used in salads, pasta dishes, sandwiches, or as a flavorful addition to charcuterie boards and antipasti platters.

Q: How long do preserved cherry tomatoes in olive oil last? A: When stored properly in the refrigerator, preserved cherry tomatoes in olive oil can last for up to a month.

Q: How do I roast yellow tomatoes? A: To roast yellow tomatoes, preheat your oven to 375°F (190°C). Slice the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add your choice of herbs or garlic for additional flavor. Roast for about 25-30 minutes, or until the tomatoes are soft and slightly caramelized.

Q: How can I use roasted yellow tomatoes? A: Roasted yellow tomatoes are delicious in salads, pasta dishes, sandwiches, or even as a side dish. They add a sweet and smoky flavor to any recipe.

Q: How long do roasted yellow tomatoes stay fresh? A: Roasted yellow tomatoes can be stored in an airtight container in the refrigerator for up to 5 days.

Q: How can I preserve heirloom tomatoes? A: One common method to preserve heirloom tomatoes is by canning them. You can either can them whole or choose to make sauces, salsas, or tomato paste for canning.

Q: How long do preserved heirloom tomatoes last? A: When properly canned and stored in a cool, dark place, preserved heirloom tomatoes can last for up to a year.

Q: How do I roast San Marzano tomatoes? A: Preheat your oven to 400°F (200°C). Cut the San Marzano tomatoes in half lengthwise and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and any desired herbs or garlic. Roast for approximately 20-25 minutes until the tomatoes are soft and slightly caramelized.

Q: How can I use roasted San Marzano tomatoes? A: Roasted San Marzano tomatoes are perfect for sauces, soups, pasta dishes, or as a delicious topping for bruschetta or pizza.

Q: How long do roasted San Marzano tomatoes last? A: Roasted San Marzano tomatoes can be stored in an airtight container in the refrigerator for up to 5 days.

Q: How long do cooked tomatoes last in the fridge? A: Cooked tomatoes, such as sauces or soups, can last in the refrigerator for 3-4 days when stored in a sealed container.

Q: Can I freeze cooked tomatoes? A: Yes, cooked tomatoes can be frozen for longer storage. Place them in freezer-safe containers or bags, leaving some headspace

There’s something truly magical about a bowl of homemade tomato soup. With just a handful of ingredients and your trusty slow cooker, you can create a comforting and delicious meal that will warm your soul. Give this recipe a try and savor every spoonful of this velvety smooth goodness. It’s perfect for a cozy night in or as a starter for a dinner party. Bon appétit!