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.
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.
- 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
Step-by-step
- 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.
Adding cold dairy directly to a hot tomato base causes the proteins in milk to curdle instantly, ruining the texture of the soup. Preventing this separation requires creating a cooked butter and flour paste known as a roux, which stabilizes the liquid before the evaporated milk goes into the slow cooker. Fresh tomatoes release varying amounts of moisture depending on their ripeness and variety, making exact cook times unreliable. Determining doneness in a slow cooker relies on visual cues rather than a clock. The tomatoes are finished cooking when their skins slip away easily and the flesh collapses into a pulpy mass after three hours on high heat. Using fresh tomatoes instead of canned ones introduces significantly more water and variable acidity, meaning the finished texture depends heavily on thorough blending with an immersion blender to break down fibrous skins and seeds. Cooking fresh vegetables also requires balancing the natural tartness with sugar, which can be adjusted at the end of the cooking process once the flavors concentrate. A stick blender should be submerged fully into the liquid before powering it on to avoid splashing hot soup onto counters. Blending the mixture directly in the crock pot preserves heat while achieving a smooth consistency. Combining the melted butter and flour over gentle heat before incorporating it thickens the high volume of liquid without creating lumps.
