I’ve mentioned before that I’m a big fan of my CrockPot. I’m also a fan of soup. So soup made in aforementioned wonder-appliance is nirvana. This tomato soup hits the spot. Super easy to make with pantry staples and the flavor is really great. I like this recipe because it is not the usual tomato-basil combo. While I have nothing against those flavors (this is a blog about using |freshherbs| after all) I’m not always down for that with soup. It kinda makes me feel like I’m eating watered-down pasta sauce. So this recipe was a winner in my book- the perfect partner for grilled cheese!
Vegetarian Crock Pot Tomato Soup
Modified from passthesushi.com
Yield: 2 quarts (can easily adjust recipe up if your Crock Pot is big enough)
2 Tb unsalted butter
3 cans of 14.5 oz diced tomatoes (drain liquid and reserve)
1 onion, small dice
1 Tb brown sugar
1.5 Tb tomato paste
s+p to taste
2 Tb flour
3 cups low-sodium vegetable broth
1 bay leaf
1/2 c plain Greek yogurt
2 tsp dry sherry
1/4 tsp paprika (hot if you have it)
Melt butter in a large cast iron skillet (regular skillet will do, but I was dying to use my new cast iron). Add drained tomatoes, onion, sugar, tomato paste, and a pinch of s+p and cook until tomatoes have dried out a bit (10-15 minutes). Stir in flour and cook additional 2 mins. Add 1 cup of broth and remoisten your tomato mixture. Add entire skillet to crock pot.
Add the remaining broth, tomato liquid, and a bay leaf. Cover and cook on low for 5 hours. Clean the house or something. You’ll want to be home so you can smell this…remember, this is nirvana.
After five hours discard the bay leaf and puree with your immersion blender until smooth (you can do this right in the crock pot!). With your blender, stir in the yogurt, sherry, and paprika, additional s+p to taste. Cook on high for another 30 mins so the flavors combine.
Enjoy the Oscars!
|Cook often and eat well!|