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Slow Cooker Fresh Tomato Soup
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- #75781
Sometimes simple classics just can't be beat, and they're always best from scratch. Fresh tomatoes, carrots, and onions are joined in the slow cooker by basil, brown sugar, and parsley for a beautifully spiced soup that only feels right with a grilled cheese by its side.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
8 medium tomatoes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
3 cups chicken broth or bouillon
directions
Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds.
Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, worcestershire sauce, salt, pepper and broth (or bouillon).
Cover and cook on LOW 5 to 6 hours or until vegetables are very soft.
Puree in blender or food processor fitted with metal blade.
Serve in individual bowls.
added by
jenifersrecipes
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Use ripe, in-season tomatoes for the best flavor.
Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.
For a creamier texture, you can stir in a splash of heavy cream or coconut milk before serving.
Try different herbs and spices like thyme, oregano, or red pepper flakes for added flavor.
Try roasting the tomatoes and garlic before adding them to the soup for a deeper, caramelized flavor.
Garnish each bowl with a drizzle of olive oil, a dollop of Greek yogurt, or a sprinkle of fresh herbs when serving.
For a vegan version, use vegetable broth instead of chicken broth in the recipe.
Add a pinch of sugar or honey if the tomatoes are too acidic to balance the flavors.
Serve the soup with a side of crusty bread for dipping.
common recipe questions
What kind of tomatoes should I use?
You can use any ripe juicy tomatoes for this recipe. Roma tomatoes, heirloom tomatoes, or vine-ripened tomatoes work well.
Do I have to peel the tomatoes for the soup?
Yes, peeling the tomatoes by dropping them in boiling water and then rinsing in cold water helps remove the skins easily and provides a smoother texture to the soup.
Can I use canned tomatoes instead of fresh?
While fresh tomatoes are optimal, you can use canned tomatoes as a substitute. Just make sure to adjust the seasoning to taste.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce on hand, you can substitute soy sauce, tamari, or coconut aminos for a similar umami flavor.
Can I make this soup on the stovetop instead of a slow cooker?
You can simmer the ingredients in a pot on the stovetop for about 30-40 minutes until the vegetables are soft, then puree the soup.
How can I store leftover tomato soup?
Allow the soup to cool completely before transferring it to an airtight container in the refrigerator. It can be stored for up to 3-4 days.
Can I freeze the soup?
You can freeze tomato soup in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
How should I reheat the soup?
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking or burning. Alternately, you can heat it in the microwave.
How can I adjust the consistency of the soup?
If the soup is too thick, you can add more broth or water to thin it out to your desired consistency.
nutrition data
119 calories, 2 grams fat, 21 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 18, 2019
We have lots of tomatoes from the garden, but not so great internet. We could read the ingredient list this morning, but not the instructions. My smart wife made t the soup by chopping all the veg and lightly frying the onions only. Everything went into the slow cooker this morning. We had the soup tonight rustic style (no purreeing) with some sourdough bread. Bloody beautiful! And I'm usually a meat lover. Thanks for the recipe mate.
August 28, 2018
This is an excellent way to use the abundant fresh tomatoes available at this time (August/September). Great taste and texture,it captures the fresh, ripe t flavor of the tomatoes. It's also very easy to make. I used it as a main course with some crusty french bread and a salad. Wodderful!
August 5, 2014
Very good recipe. I would add some sliced celery next time. Could also add potatoes I think or canned white beans if you want a heartier soup.
July 23, 2013
Great soup!! I normally only like tomato cream soups because I find regular tomato soups too acidic. This one had a good blend of other vegetables and seasoning that cut the acidity. Nice tomato flavor without the acidity.