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!
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