eats // crock pot gluten free tomato soup

Fall weather is still weeks months away for us here in GA., but I'm eager for crisp air and beautiful leaves, not to mention boots, cute jackets, boiled peanuts and soup! In preparation for fall my crockpot has been working overtime the past two weeks, meatloaf, tomato soup, orange chicken and the list goes on....
It maybe in the 90's here but yes we went to town on some tomato soup, apple slices and cheese, for lunch.  I'm so happy Charlie and I share the same love of all things soup!  This tomato soup never fails, it's a fall/winter staple (or a random Summer lunch) in our house.  Usually I slow cook a large batch, we eat half for dinner with grilled cheese sandwiches (of course!) and freeze the rest in small mason jars --- the perfect size to defrost for lunch.


Tomato Soup
serves: 8 - 10  prep time: 15 min cook time: 6-8 hours crockpot "low"
  •  3 lbs of vine-ripened tomatoes
  • 1 med onion, chopped
  • 1 cup cooking sherry
  • 3 T granulated white sugar
  • 1 gluten-free chicken bouillon cube
  • 2 T chopped fresh basil
add later
  • 1 cup heavy cream
  • sea salt & cracked pepper to taste
 tomatoes/ sour cream and / or Parmesan cheese for garnish

  • Wash all tomato's, cut them in quarters and place in crockpot.
  • Chop onion and add.
  • Cover with tomato juice and sherry.
  • Add bouillon cube.
  • Stir in sugar.
  • Add chopped basil.
  • Cover and cook on low for 6 - 8 hrs.
  • Use an immersion blender to purée the tomatoes, or transfer soup into a blender in small batches and blend.
  • Stir in cream and enjoy!

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