Tomato soup is wonderful this time of year (preferably with some grilled cheese, but I’ll work with what I’ve got). It’s also a great vehicle for getting more veggies in the bellies of our loved ones, kids and hangry men alike. You’ll need a vegetable peeler and a crock pot, the rest is pretty simple. Just set it up in the morning and go on with your day, a perfect soup will be waiting for you when you get home.
I used my handy immersion blender for this soup, but if you don’t have one, a regular old blender or food processor will work just fine.
3 28-oz cans San Marzano tomatoes (I used one each of whole, crushed, and puree)
32 oz chicken or vegetable stock
2 medium yellow onions, chopped
3 medium carrots, peeled and chopped
6-8 cloves garlic, peeled
2 tbsp olive oil
To the crock of a slow cooker, add all ingredients and seasoning/herbs/spices. Set crock pot on low for 6-8 hours.
If you’re using an immersion blender and are available to do so, blend the soup directly in the crock pot after about 4 hours and continue cooking on low.
If using a regular blender or food processor, cook for 6-7 hours first, then blend in batches and add back to crock pot. Continue cooking on low for at least one more hour – this helps make sure all components are evenly incorporated.