It’s that time of year that your garden should be booming with tomatoes. Despite what I’ve heard from other gardeners, we have a huge tomato crop this year without using chemicals or anything at all. I actually had planted late, so I didn’t expect as many tomatoes as we’re getting – and more to come! Since I was heading out of town, and had a crisper full of tomatoes, I wanted a recipe that would use a lot of them. And, for some reason I’ve been craving tomato soup lately. So with some herbs, some cream and a couple other ingredients, I came up with a slow cooker tomato soup recipe. It’s an easy recipe to make, and I left the tomatoes whole!
Ingredients:
- 6-8 cups chopped fresh tomatoes
- 1 medium onion, chopped
- 2 tsp minced Garlic
- 1 tsp Basil
- 1/2 tsp Pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Red Pepper Flakes
- 1 Knorr Chicken stock pod
- 1 cup water
- 3/4 cup Heavy Cream
Directions:
- Combine your tomatoes, onion, spices, Knorr chicken stock pod, and 1 cup of water in your slow cooker. Cook on low for 6 hours.
- Add in your 3/4 cup heavy cream, and combine all ingredients with an immersion blender. Serve hot.
This is probably one of the easiest tomato soup recipes I’ve tried, and the immersion blender takes cares of the skins and seeds while providing you the vitamins from the whole fruit.
Ingredients
- 6-8 cups chopped fresh tomatoes
- 1 medium onion, chopped
- 2 tsp minced Garlic
- 1 tsp Basil
- 1/2 tsp Pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Red Pepper Flakes
- 1 Knorr Chicken stock pod
- 1 cup water
- 3/4 cup Heavy Cream
Instructions
- Combine your tomatoes, onion, spices, Knorr chicken stock pod, and 1 cup of water in your slow cooker. Cook on low for 6 hours.
- Add in your 3/4 cup heavy cream, and combine all ingredients with an immersion blender. Serve hot.
