Slow Cooker Tomato Soup (with Fresh Tomatoes)
This simple slow cooker tomato basil soup is sweet, creamy and oh so so flavorful. The crockpot makes it easy to turn a batch of fresh tomatoes into a tasty soup with minimal effort! No peeling or pre-cooking required. I use San Marzano tomatoes but any large plum or Roma tomatoes should work here.
Ingredients
- 1.5 kg (3.5 lb) fresh tomatoes, roughly chopped
- 1 tsp salt
- 1 medium onion, sliced
- 6 cloves garlic, crushed
- 50 g (3.5 tbsp) butter
- 1 Tbsp balsamic vinegar, use less if yours is a very thick premium vinegar
- 2 tsp sugar
- 50 g (0.5 cups) parmesan, pecorino or Italian hard cheese
- 60 ml (60 g) double cream
- 1 handful fresh basil leaves
Instructions
- Add the tomatoes, onion, garlic, butter, balsamic vinegar, sugar and salt to the slow cooker dish. Set to HIGH and cook for 3 hours minimum, or LOW for 5+ hours.During the cooking time, you may wish to lift the lid once just to give everything a good stir through once the butter has melted.1.5 kg fresh tomatoes, 1 medium onion, 6 cloves garlic, 50 g butter, 1 Tbsp balsamic vinegar, 2 tsp sugar, 1 tsp salt
- You are ready to move on once the tomatoes have broken down and the onion is soft. All slow cookers will do this at slightly different timescales, but for me, 3 hours on high was about right. If you want to leave it longer before proceeding, you can switch it to LOW.
- Once you are ready to eat, it's time to blend the soup. You can either use a hand blender to blend it directly in the pan (my favorite method!) or transfer it to a blender, but it will need to cool down a little before you can blend it.
- Once the soup is completely smooth, stir in the cheese and cream. Add the basil and pulse until it's blended in but there are still distinct flecks of green.1 handful fresh basil leaves
- If you've used a hand blender, you can serve immediately or leave it on the KEEP WARM setting until you are ready. If you have used a blender, and the soup has cooled down a little, you can return it to the slow cooker for another 15-20 minutes to heat back up, and then serve.60 ml double cream, 50 g parmesan, pecorino or Italian hard cheese
