Tomato season is something many people look forward to all year, as ripe, summer tomatoes have a special flavor that no off-season imposter can replicate. That means it’s time to grab buckets of fresh, local tomatoes from store shelves, so you can make all the fresh salsa, gazpacho and tomato soup you can.
This recipe uses lots – about 4 pounds – of these fresh tomatoes to make a velvety soft soup that tastes just like summer, especially with a garnish of fresh basil and tangy goat cheese. And surprisingly, it comes together easily in your slow cooker, so you don’t even have to do much work to enjoy it.
Use a stovetop-safe slow cooker, if you have one, to cut down on extra dishes, and saute the aromatics briefly before adding the remaining ingredients to the crock. In a few hours, simply puree the soup until it’s creamy and smooth, then stir in some goat cheese and watch it melt into the soup.
Fresh Slow Cooker Tomato Soup
Ingredients
Instructions
- In stovetop-safe slow cooker cookware over medium-high, heat oil. Add onion and garlic, cook 2 minutes.
- Add tomatoes, broth or water, sugar, salt and pepper to cookware.
- Cover and cook on HIGH for 3 hours or LOW for 6 hours or until tomatoes are soft.
- Let cool slightly, then puree soup in small batches in a blender.
- Serve with goat cheese and chopped fresh basil.
Notes
The Stovetop-Safe Programmable Slow Cooker makes preparing a delicious family dinner easy. For starters, it comes with die-cast aluminum cookware that goes right onto the stovetop for easy browning and sautéing. After that, creating a flavorful meal ahead of time is a simple matter of adding the other ingredients and setting the time and temperature.
