Thursday, August 8, 2013

Crock Pot Tomato Basil Soup

If your garden is really coming into it's tomatoes, this is a great way to use them up.  It is a wonderful, nutritious, thick, sweet soup that warms the soul.   

16 tomatoes
2 sweet yellow onions
3 carrots
1 garlic clove
3 tbs. brown sugar
¼  cup fresh basil leaves
¼ cup fresh parsley
2 tbs. Worcestershire sauce
1 tsp. Kosher salt
1 tsp. black pepper
6 cups chicken stock
¼ cup olive oil
1/2 cup cream
Carefully drop tomatoes in a big pot of boiling water for 20 seconds. Immediately transfer to a big bowl or sink of cold water. Peel. Quarter the tomatoes and place in a large (6 or 7 quart) crock pot.

Chop your onions and carrots.

Chop your garlic, basil and parsley.

Add the onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and stock. Cover and cook on low for 6 hours, or until vegetables are very soft. Puree once cooled in batches in a food processor or blender until smooth.

Reheat and add your cream.  Garnish with some flavored croutons and serve.  You can buy garlic flavored croutons or make your own by cutting up Texas toast and sprinkling it with a little garlic powder, dried basil and drizzle it with olive oil.  Put it in the oven at 350 degrees until it starts to turn golden brown and toasts. 

This recipe makes about 12 servings.

Since I have shared tomatoes the last couple of days, I think I'll continue.  I have a great tomato bread pudding that I think I will share tomorrow.    

Hoping you have a great day.  Be happy and may God bless you and yours.  

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