Slow Cooker Tomato Soup
If you'd rather have a creamy CHEESY slow cooker tomato soup...just substitute cream cheese for the heavy cream. Both are delicious and both work very well with this recipe.
Servings: 8 servings
- 2 pounds fresh tomatoes blanched and skins removed then diced
- 2 to 4 cloves of garlic crushed
- 1/3 cup onions minced
- OR 2 14.5 ounce cans diced tomatoes with garlic and onions
- 1 cup heavy cream
- 2 tablespoons fresh basil minced ~or~ 2 teaspoons dried basil
Place diced tomatoes, onions and garlic in a crockpot.
Use an immersion blender to puree about 80% (alternately put them through your blender or food processor before adding them to the slow cooker).
Turn heat to high, cover and cook for 4 to 5 hours (or low all day OR even overnight) then remove the lid and turn to low.
Stir in cream and basil.
Depending on the sweetness and/or saltiness of the tomatoes you used, you may want to add a touch of sugar or salt; so season accordingly.
Swirl in a bit of sour cream before serving if desired.
Freezer Meal Directions:
You can freeze this soup before or after cooking. Some cream brands freeze very well. Others will separate and look a bit weird. They do not taste any different, but it may affect the look of your soup.
If this bothers you just make the soup, allow to cool completely and freeze afterward.
Alternately, you can freeze the soup BEFORE adding the cream and add it afterward. Just make a note on the freezer bag that you'll need to add it (and have it in the refrigerator when the time comes)
When you defrost the soup you may need to stir very well to reincorporate the cream but I've never experienced it separating once it's been cooked.
Freezer friendly before cooking, 3 months. Freezer friendly after cooking, 6 weeks.