Tomato Soup Recipe Crock Pot: A Warm and Comforting Dish

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Transfer to crock pot: Pour the onion and garlic mixture into the crock pot of a slow cooker.
3. Add the tomatoes and seasonings: Add the crushed tomatoes, tomato sauce, diced tomatoes, vegetable broth, oregano, basil, salt, and black pepper to the crock pot. Stir well to combine.
4. Cook: Cover the crock pot and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Puree: Once the soup has finished cooking, use an immersion blender or a regular blender to puree the soup until smooth.
6. Add cream (optional): If desired, stir in the heavy cream for a richer flavor.
7. Serve: Ladle the soup into bowls and serve warm.

Nutritional Information:

One serving (1 cup) of this tomato soup contains approximately:

• Calories: 110
• Fat: 5 grams
• Saturated fat: 1 gram
• Carbohydrates: 15 grams
• Protein: 2 grams
• Sodium: 480 milligrams
• Fiber: 2 grams

Health Benefits of Tomato Soup:

Tomato soup is a source of several important nutrients, including:

• Vitamin C: A powerful antioxidant that supports immune function.
• Lycopene: An antioxidant that has been linked to reduced risk of heart disease, cancer, and macular degeneration.
• Potassium: An electrolyte that helps regulate blood pressure.
• Fiber: Contributes to feelings of fullness and supports digestive health.

Tips and Tricks:

• For a richer flavor, use fire-roasted tomatoes in place of regular tomatoes.
• Add a pinch of sugar to balance the acidity of the tomatoes.
• If you don’t have an immersion blender, let the soup cool slightly before transferring it to a regular blender to puree.
• Serve the soup with grilled cheese sandwiches, croutons, or a dollop of sour cream.

Common Mistakes to Avoid:

• Overcrowding the crock pot: Make sure the ingredients are not packed tightly in the crock pot to allow for proper circulation of heat.
• Not letting the soup simmer long enough: Simmering the soup for at least 6 hours on low allows the flavors to fully develop.
• Using too much broth: The soup should have a thick and velvety consistency. Add more broth gradually if needed, but avoid making it too thin.
• Ignoring the seasonings: The seasonings are essential for enhancing the flavor of the soup. Adjust the amounts to your taste.

Frequently Asked Questions (FAQs):

1. How long can I keep leftover tomato soup in the refrigerator?
Leftover tomato soup can be stored in the refrigerator for up to 3 days.

2. Can I freeze tomato soup?
Yes, tomato soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator before heating and serving.

3. Can I use other vegetables in this soup?
Yes, you can add other vegetables to the soup, such as celery, carrots, zucchini, or bell peppers.

4. Is tomato soup gluten-free?
Yes, as long as you use gluten-free vegetable broth and bread for serving.

5. Can I make tomato soup without a crock pot?
Yes, you can make tomato soup on the stovetop. Simmer the ingredients in a large pot over medium heat for about 1 hour, or until the soup has thickened.

6. What is a good way to thicken tomato soup?
You can thicken tomato soup by adding cornstarch, flour, or mashed potatoes.