Monday meals: tomato soup

It’s a rainy and rather dreary fall day here today. Which means it’s the perfect day for soup! There’s some great hearty autumn soup recipes out there – and we’ll probably showcase them at some point – but there’s something about tomato soup. It’s a family favorite for sure. And I especially appreciate this recipe because I can throw everything in the slow cooker and smell it simmering alllll day long. Mmm. It’s super simple, but simply delicious. 

What you’ll need:

  • 28 oz can of diced tomatoes
  • four cups of chicken broth
  • a teaspoon each of oregano, basil, salt and pepper
  • a cup of heavy cream or milk

Throw everything but the cream into the slow cooker and let it simmer together on low for eight hours or so. You can then use an immersion blender or a food processor to puree the tomato chunks, or just leave them in if you like it that way. Add the cream or milk and even throw in some butter if you want, and stir it all up.

I’ve made a few variations of this. Sometimes I use coconut milk if I have it handy. I’ve also added some cooked sausage and cheese tortellini to change things up. We usually throw together a few grilled cheese sandwiches and call it a meal.

Cheryl Hazelton

Cheryl Hazelton

I’m actually a Canadian, swept off my feet and across the border by my dashing husband, to the little house he built near Massena. We have two rambunctious, blonde-headed gals who inherited at least a little of our stubbornness.
Cheryl Hazelton

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