Slow Cooker Fresh Tomato Soup

Slow Cooker Fresh Tomato Soup

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 4 pounds very ripe tomatoes, cored (about 7 large)
  • 1 cup vegetable broth or water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • Fresh goat cheese
  • Chopped fresh basil

Directions

  1. In a large skillet over medium-high, heat oil. Add onion and garlic and cook 2 minutes. Transfer ingredients to a slow cooker crock. Add tomatoes, broth or water, sugar, salt and black pepper to crock.
  2. Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours or until tomatoes are soft. Let cool slightly, then puree soup in small batches in a blender.
  3. Serve with goat cheese and chopped fresh basil.

Serves: 8

 

Test Kitchen Tips: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After sautéing, place cookware in slow cooker base, cover and cook as directed in recipe.

To prevent possible burns: Do not fill blender jar more than half full. Open vent opening of lid. Use an oven mitt and place one hand on top of lid. Always start blending at lowest speed.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top