Crock Pot Tomato Soup
2 Tablespoons Oil
1 onion, chopped
2 cloves garlic, minced
4 cups of broth (you can use vegetable, chicken or beef)
1 28 oz can whole peeled tomtatoes
4 fresh tomatoes (You can substitute these for another can, but I like the mixture of fresh and canned together)
2 8 oz cans tomato sauce
2 tsp Basil
2 tsp Oregano
1/4 cup Parmesan cheese
Salt and pepper to taste
1. Heat the oil and garlic in a pan over the stove until sizzling
2. Add the chopped onion and cook until translucent
3. Add it to the crock pot
4. Add the broth, tomatoes and sauce to the crock pot. Stir well.
5. Add the seasonings
6. Cook on low for 2-3 hours
7. After cooking 2-3 hours, remove whole tomatoes from crock pot and place in a blender to puree. Be careful because the tomatoes will be hot. I let the tomatoes sit for a few minutes to cool before blending them so I don't ruin my blender. If you have an immersion blender and can blend them right in the crock pot that works even better.
8. Place the pureed tomatoes back into the crockpot
9. You can serve now, or keep it on low for another few hours. I usually puree the tomatoes just before I am about the leave for church, and then put them back into the crockpot and let it cook on low until I get back from church.
10. Sprinkle parmesan cheese on top of soup and enjoy
Like I said, we pair these with grilled cheese. I pick out a nice loaf of sliced artisan bread from the bakery at our store, and just some basic sliced cheddar cheese. We use our Panini grill press to make them and they are delicious!