Hello out there!
Winter has arrived in Wisconsin and it seems like the perfect time to get back to blogging. I’ve got soups on the brain. I recently finished my MBA (yay!) so I finally have some free time to dedicate to thinking and creating new dishes. What a relief.
Today’s recipe is one of my all-time favorites. It’s my go-to when I have people for dinner or want to give some food to someone having a hard time. It’s the perfect comfort food — especially in the winter! What’s amazing about this recipe is that it’s a rich tomato soup and yet it only has 1 tablespoon of butter and no milk or cream. I was super skeptical the first time I made it, but it quickly became a favorite in my house. I also strongly suggest that you pair it with a fancy grilled cheese. We put smoked salmon in ours…because we had leftover smoked salmon once and tried it and now can’t go back to a life before it. 🙂
Prep Time: 20 minutes
Cook Time: 4 hours, 0 minutes
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 28 ounce can of whole peeled or crushed tomatoes (I use tomato basil ones)
- 1 1/2 teaspoons sugar
- Fresh thyme (optional)
- Salt and pepper to taste
- Chives or dill (for garnish)
Melt the butter and heat olive oil in a pan on stove. Saute onion and garlic for 7 minutes or so until soft but before browning. Then add flour and coat the onion and garlic. Add onion and garlic to Crock Pot. Add the rest of the ingredients to the Crock Pot too except garnish. Cook on high for 4 hours or on low for 6-7 hours. Then use an immersion blender (or regular blender) to puree the soup. Then return the soup to the Crock Pot. Add chives or dill to top for garnish if desired. Serve with bread or grilled cheese.
Review: Always tasty! Definitely recommend!
This recipe is adapted for the Crock Pot from Fine Cooking.