Sure, opening a can is quick, but making this soup is as quick and easy as it gets. Maybe a few minutes more works, but the pay-off in taste is worth the minimal extra effort. No unpronounceable ingredients, no metallic aftertaste, no unnecessary added sodium. The slow cooker and some ready prepared ingredients make it a snap to have fresh, flavorful soup with ingredients you chose, seasoned the way you like…
Simple slow cooker tomato soup
Make sure your vegetables and tomatoes have no added ingredients.
Serves 6 – 8
1/4 cup (1/2 stick) unsalted butter
1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained
2 teaspoons minced garlic (freshly minced or from a jar)
2 28-ounce cans crushed tomatoes
1 32-ounce box low-sodium chicken broth
5 sprigs fresh thyme
5 sprigs fresh oregano
Salt and pepper to taste
1/2 cup heavy cream (optional)
1. Cut the butter into small pieces and place in the crock of a 7-quart slow cooker. Partially cover and leave for a few minutes to melt. Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20 minutes.
2. Pour the tomatoes and broth into the slow cooker and stir to combine. Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle. It is OK if leaves come off, but you don’t want stems in your soup. Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low.
3. When ready to serve, fish out the herb bundle and discard. Use an immersion blender to purée the soup until smooth (you can also do it carefully in batches in a blender). Season with salt and pepper to taste. If you want a creamier soup, stir in the heavy cream and leave to warm through.
Add 1 tablespoon curry powder to the vegetables, omit the herbs, and stir in 1/2 cup coconut milk instead of heavy cream.
Add a small can of chopped green chiles to the vegetables, omit the herbs
Stir in a can of rinsed and drained cannellini beans 20 minutes before the end of cooking time and warm through.
Stir in some cooked pasta or rice at the end of cooking until warmed through.
30 minutes before the cooking time ends, stir in some finely chopped spinach and cook until wilted and warmed through.
Tag Archive for soup
1 small pie pumpkin
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) plum tomatoes, chopped
2 cans (19 oz) black beans, drained and rinsed
1 bottle (300 ml) stout (such as Guinness or Dragon)
2 tbsp brown sugar or maple syrup
1 tbsp chili powder
1 tbsp ground cumin
1 tsp each cinnamon and oregano
2 chipotle peppers, finely minced (that’s two *individual* peppers, not cans)
1 red bell pepper, diced
1 cup fresh or frozen corn kernels
To make the pumpkin easier to cut, pierce with a fork a few times and microwave on high for 1 minute. Set aside to cool.
Once pumpkin is cool enough to handle, cut in half. Scoop out and discard the seeds (or save them to make toasted pepitas), then cut each half into six wedges. Using a sharp paring knife, cut the peel from each wedge, then chop into 1/2″ cubes.
Pour the olive oil into a large heavy-bottomed pot set over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and squash, and continue cooking for another 5 minutes, or until onion is golden. Stir in tomatoes, beans, beer, brown sugar, spices and chipotle peppers.
Bring the chili to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the pumpkin is tender. Stir in red pepper and corn, and continue simmering for another 5-10 minutes or until corn is bright yellow and peppers are soft.
Serve piping hot with your favourite chili garnishings – grated cheddar, sour cream, chopped cilantro, green onions or all of the above (which is my personal preference).
½ cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally into ¼”-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced
1. Heat cornmeal in a 10″ skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.