Slow Cooker Tomato Soup with a Kick

I think this is the best tomato soup I've ever had. And longtime readers know tomato soup and grilled cheeses are important to us. I also love that this soup is creamy without using any cream or dairy;I know it's like magic.

Makes 6 servings

Tomato soup:
3 tablespoons olive oil
3 large carrots, peeled and finely diced (buy local, if possible)
2 medium sweet onions, finely diced  (buy local, if possible)
6 cloves garlic, peeled and left whole
3 28-ounce cans whole peeled tomatoes
3 fresh tomatoes, cut roughly (buy local, if possible)
1 quart chicken broth (or sub veggie broth)

The kick:
(All spices to taste/preference)
3 tablespoons dried basil (or ten fresh basil leaves, preferred)
1 jalapeno, deveined and diced
2 dashes cayenne pepper
1 dash hot chili powder
1 tablespoon of pepper
1 dash garlic salt
1 teaspoon crushed red pepper flakes
1 tablespoon salt

Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately. Garnish with shaved parmesan and a basil leaf.

Pairs deliciously with a grilled cheese and avocado slices.

Make some today. It will make your family happy.

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