Oh man! This stuff was good! Soooo much better than the canned stuff. Wow! You need to make this!
The Menu:
Tomato Soup
The Original Recipe:
This came from A Year of Crockpotting. All my kids ate it with their grilled cheese. It was just GOOD!
Retaurant-Quality Crockpot Tomato Soup
--3 lbs of vine-ripened tomatoes
--1 med onion, chopped
--2 cups tomato juice
--1 cup cooking sherry
--3 T granulated white sugar
--1 gluten-free chicken boullion cube
--2 T chopped fresh basil
to add later:
--2 cups heavy cream
--salt and pepper to taste
optional:
sour cream and/or Parmesan cheese for garnish
The Directions.
Use a 5-6 quart crockpot for this soup.Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.Put all the tomatoes in your crockpot.Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.Cover and cook on low for 6-8 hours.If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.Eat. Smile.
The Way I Made It My Own:
I have never made this before, and I don't like to change a recipe the first time I make it, but I had canned tomatoes, so I used them! I did other stuff, too. I didn't add basil, because in my opinion I would feel like it would taste like pizza sauce...
Home Made Tomato Soup
2 1/2 quarts Home Made canned tomatoes (10 cups)
1/2 quart tomato juice (2 cups)
1 medium onion, chopped fine
1 cup cooking sherry
3 tbls. granulated white sugar
1 tsp. salt free chicken bullion cube
To Add Later:
2 cups milk
2 tablespoons cornstartch
The Directions.
Use a 5-6 quart crockpot for this soup.
Put all the tomatoes in your crockpot.Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar. Cover and cook on low for 6-8 hours. Whisk the milk and cornstartch together. If you'd like your soup to have chunks, go ahead and stir in the milk mixture. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the milk mixture.
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