We are starting to get a chill in the evening air. For me chill and soup always go together. My all time favorite soup is tomato; probably a link to my childhood.
Over the last couple of years, I have been on a mission to find good tomato soup. I checked dozens of labels and finally reached the conclusion that there is not a canned/packaged tomato soup that doesn’t contain sugar, preservatives or some other strange chemicals.
So, if I want good tomato soup I am going to have to make it myself.
Once we finally accepted that reality, David and I experimented with all kinds of ideas and recipes. The criteria were that it had to be quick and simple to make, that it store well and of course, taste great. Once we got the basic recipe we experimented with texture. We like it kind of course and a little chunky; but you make want to make it very smooth. And after much experimenting this is the one we like best.
No Hassle Tomato Soup
- In a shallow frying pan sauté
- 1 onion
- Garlic to taste
- 1/2 c bell pepper
- OPTIONAL: 1/4 cup mixed medium or hot peppers or pepper relish
- When the onion is clear add:
- 1 stalk celery
- 1 small coarsely grated carrot
- OPTIONAL: add a handful of fresh spinach
- 1 Tablespoon fresh oregano or 1 teaspoon dry
- 1 Tablespoon fresh Basil or 1 teaspoon dry
- Salt to taste
- In the food processor chop till it is the texture you prefer (you may have to do this in a couple of batches). If you want a really smooth texture use your blender instead of the food processor.
- Vegetables from above
- 2 28oz cans diced tomatoes
- Stir all ingredients into a crock pot and season
- Add 1/2 teaspoon ground clove
- 1 Tablespoon (or less if you prefer) maple syrup
- OPTIONAL: squeeze of lemon
- More salt and a little pepper
- Set crockpot on low and let cook a minimum 3-4 hours
- I generally do a test after an hour to see if the flavors need adjusting and may add salt, pepper, lemon or clove
- Serve with garnish of your choice: lime, basil, chives or croutons. You can also add a little nut milk to make it cream of tomato
The whole process from start to putting it in the crock pot is around 15 minutes. I usually make a triple batch and then freeze several meal size portions so that it is handy anytime we need a quick meal. My favorite way to eat this is with a few crunched up corn chips or if I have the time — cornbread.
This is a great recipe to put in the crockpot and let simmer all day long so that you come home to warm, nourishing soup.