Fresh Tomato Soup
Use up an abundance of tomatoes making a soup in the crock pot.
Not sure how many this recipe serves but I would say at least 4.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1 tablespoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon flour
- 2 tablespoons sugar
- 3 pounds fresh tomatoes washed and quartered
- 1/3 cup onion chopped
- 1 (12 ounce) can evaporated milk
- Carbohydrate 88.6761144794485 g
- Cholesterol 29.4621875008822 mg
- Fat 10.722006056525 g
- Fiber 15.519581822336 g
- Protein 17.3097190234671 g
- Saturated Fat 5.27516346067917 g
- Serving Size 1 1 (1122g)
- Sodium 1895.74484243953 mg
- Sugar 73.1565326571125 g
- Trans Fat 0.826439868640634 g
- Calories 490 calories
Pour the olive oil into your crock pot. Add the onion, tomatoes, sugar and salt. Cover and cook on high for about 3 hours. The time is variable. When you are ready to serve, melt the butter and stir in the flour before adding it to the crock pot. Then pour in the evaporated milk and puree with a stick blender. That's it. I also served with some hot noodles and rye bread. I added about a teaspoon of dried basil and used no salt. You can also add a bit more of sugar to taste.
