Garden Fresh Slow Cooker Tomato Soup
Cook this yummy slow cooker tomato soup with the lid tilted. This allows a little evaporation to occur and will thicken up your soup naturally.
Servings: 6 to 8 servings
- 2 lbs fresh tomatoes skins removed and diced
- 2-4 garlic cloves crushed
- 1/3 cup minced onions
- 1 cup heavy cream or 1-8 ounce package cream cheese softened and cubed
- 2 tbs fresh basil minced
Place diced tomatoes, onions and garlic in a large stockpot.
Use an immersion blender to puree to your desired consistency.
Turn heat to high and bring to a boil.
Uncover, turn the burner to low and stir in cream and basil.
Allow to heat completely and serve.
Toss the tomatoes, onion, and garlic in the crockpot.
Use an immersion blender to blend until you're happy with the consistency (Mine's usually about 80 to 90% blended).
Cover (with the lid tilted) and cook on low either all day or overnight.
30 Minutes Before Serving:
Add the minced basil and cream (or cream cheese).
Stir well and taste test. Add a bit of sugar and/or salt to fit your own tastes.
Serve with a swirl of sour cream for added deliciousness.