While I like to get outside my wheelhouse and make all types of foods and fusions, I have to say comfort food is my go to. Especially in the winter months, when food becomes more about fuel and feeling warm. I do a lot of hearty meat and potatoes type things but I also do soups. My family enjoys soups year round, but I definitely ramp it up for winter. My latest soup is a Crockpot Creamy Tomato Soup and it was so smooth and hearty.
I like to make my tomato soup creamy with heavy cream and cheese mixed in. It helps it to be a little thicker and cuts the acidity of the tomatoes. I used organic no salt added crushed and diced tomatoes for this. If you had the time you could certainly buy whole tomatoes and puree them yourself. There are two reasons I don’t like to do that, the extra time, as I mentioned, but also the skins. They take a long time to soften up enough to really smooth out on blitzing. If you wanted to do the whole fresh tomatoes, I would double the cook time, add the whole tomatoes and some veggie broth to the crock and after four hours or so, use the immersion blender to puree them. Then carry on with the rest of the recipe.
I’m sure you are familiar with the classic pairing of a grilled cheese sandwich and tomato soup. I wanted to take that up a notch and served this soup with Pizza Grilled Cheese Sandwiches. I used cheddar AND mozzarella as well as added in peperoni, Italian sausage, and bacon. It was so tasty together. I got the forever funny comment of “Why didn’t you make more?” from the boys on this dinner!
Now Let’s Get Cookin’!
Crockpot Creamy Tomato Soup
- 1 Slow Cooker at least 6 quarts
- 1 Immersion Blender
- 4 28oz cans Crushed Tomatoes
- 1 15oz can Diced Tomatoes
- ½ Yellow Onion
- 5 Garlic Cloves minced
- 1 tbsp Hot Honey
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- 1 cup Parmesan Cheese shredded
- 1 cup Asiago Cheese shredded
- 1 cup Heavy Cream
- Add tomatoes, onion, garlic, honey, basil, oregano, and salt to crock. Secure lid and cook for 4 hours on low.
- Remove lid and add heavy cream. Blitz with immersion blender until soup is smooth. Stir in cheese and replace lid. Let cook for one hour more.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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