Well folks, I have a knack for good timing, and its usually tied to me making soup. It might be some kind of sixth-soup-sick-sense. I make soup…I get sick. The bad news, I’m sick. The good news is, I have lots and lots of soup for me today. Amen, hallelujah. Saved by my new recipe: Slow Cooker Tomato Soup.
Now I do have this epic recipe that was a complete accident, Easiest Roasted Tomato and Red Pepper Soup, and I converted it last week for my Slow Cooker, to cook while I was at work. It really was great. I didn’t use red peppers this time, but did use a lot of tomatoes since I got about 10-15lbs for $3 on a clear out sale.
What You Need (Made 64ozs of soup)
30 cored tomatoes, various sizes, various varieties (I bought what was on sale, all red)
EVOO to drizzle (Yes, Paleo Police, sometimes I use EVOO still, for flavor and I get the best I can buy)
Seasonings of choice (I used black pepper, crushed red chiles, fiery 5 spice, and sea salt)
1 cup vegetable broth
Large oven-safe stoneware dishes
1 Large Slow Cooker or Crock Pot (I use a Breville Fast Slow Cooker)
How To Do It (425 Degree Oven)
After you core your tomatoes, cram as many as many as you can into stoneware dishes. Drizzle generously with EVOO, or whatever oil you prefer, and dredge WAY MORE generously with the seasonings of your choice. Roast in the oven for 25-30 minutes. You will need to be very careful when you move them from oven to counter. Sometimes the oil can spill over and it will be like HOT LAVA. Be careful!
Add the vegetable broth to the bottom of the slow cooker.
Rest tomatoes in pan on the counter to cool for a bit. Normally I have the time and patience to peel the skins, but I didn’t last week. I took a bet that cooking them in the slow cooker would make them pretty limp and so I left them on. Now, transfer the tomatoes to your slow cooker. I added a small bit of the oil to the slow cooker too, but not more than 2 tbsp worth.
Now, set it and forget it. I set the timer for 6 hours and let it be while I was away all day. When I came home, I unlocked the top, and used my immersion blender to blend it, skins and all. That’s it. You’re done. Easy peasy Paleo. You can do this!
And if you were worried about those tomato skins, you don’t have to be. I was right, they just basically melted in the slow cooker and not a single piece was leftover after I took the stick blender to the soup. Makes this recipe even easier!
This is so easy and delicious. It cooked slowly all day and the simplicity of the flavors are outrageous. Now I hear from people all the time that they eat canned soup because its convenient, but making soup ahead of time to freeze, can or refrigerate, is easy too. And way better than any can of soup you can buy in the store. Canned soup is just terrible for you, and the ingredients lists are full of things you can’t even pronounce. If you can’t say it, don’t eat it! Just try this, and I promise you will not go back to canned soup.