Slow Cooker Tomato Soup (vegan)

Really soothing tomato soup that can be dressed up. Very simple, and cooks for a half day (i.e. start the crock pot on lunch break for after dinner soup!). Would be a great dish for lunch guests as it can be prepped in the morning and bubble away until serving time. Vegan unless you top with cheese!

Serve with crusty bread (or crutons) and side salad. Or with garlic roasted fingerling potatoes. Dunk the crutons in the bowl and let them soak up the soup- YUM!

Serves 3-5.

Combine in slow cooker:
2 large (28oz) cans diced tomatoes (in the summer, substitute fresh tomatoes- but you may want to peel & remove tomato skins)
1-2 C water
1.5 -2 small white/yellow onions, cut into chunks
4-6 cloves garlic, smashed
2 bay leaves
cracked black pepper
2 TB - 1/4 C olive oil
Optional: oregano, rosemary, basil

Cover and set slow cooker on LOW and cook for 3-5 hours.

Before serving, pull out the bay leaf and discard.

Ladle the chunks of onion and garlic and half to 3/4 of the tomatoes into blender (or food mill). Puree until silky smooth. Return to slow cooker, stir in and bring back to heat.

Add 1/2 to 2 tea salt to taste. Serve.

Half version for 2 people: use 1 can (28 oz) tomatoes, 1 small onion, 3 cloves garlic etc.

Tomato Soup Variations/Serving Suggestions:
  • grate Parmesan, reggiano or cheddar cheese into the soup and stir
  • top soup bowls with crutons and let them partially soak up soup. Garnish with parsley, basil and grated Parmesan
  • toast mustard and cumin seeds in olive oil or ghee (to make a tadka/tarka in Indian cooking). Then drizzle the scented oil over individual dishes of soup.
  • stir in a few tablespoons heavy cream for "can soup" variety

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