Stuck at Home Crock Pot Tomato Soup

Since Tuesday, we’ve been stuck at home due to icy conditions. When I stay stuck, I really mean stuck! We live on an island, and the bridge going in and out was closed to all traffic. Which also meant that 99% of the businesses on the island were closed as well. Fortunately we didn’t lose power, so dealing with going stir crazy and trying to work remotely and entertain a bored six year old were my biggest concerns.

One of the best things about working from home was the ability to start a nice crockpot full of comforting tomato soup – perfect for the cold weather!  Plus more than likely you’ll have all of the ingredients already at your house!  I hope you enjoy it as much as I did!

 

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Crockpot Tomato Soup

 

Ingredients:

  • 1 T extra virgin olive oil
  • 2 stalks celery ribs, finely diced
  • 1 cup finely diced carrots
  • 1 small sweet onion, finely diced
  • 28 oz can crushed tomatoes, with juice (get a good brand)
  • 1 tsp Italian Seasoning
  • 1/4 cup fresh basil
  • 3 1/2 cups reduced sodium vegetable broth
  • Parmesan or Romano cheese rind (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 3/4 cups milk, room temp (I used 2 %, but I’m sure dairy-free would work as well)
  • salt, to taste
  • black pepper, to taste

Directions:

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.

Pour the tomatoes, veggie broth, cheese rind (if using), basil, and Italian seasoning into the slow cooker.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend. Remove the cheese rind and, using an immersion blender, blend the soup until smooth.

Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes. Slowly whisk in about 1 cup of the hot soup, then slowly add the 1 3/4 cups of milk and stir until smooth.

Pour back into the slow cooker and stir, adding salt and pepper to taste.

Cover and cook on low 30 more minutes or until you’re ready to eat.

Sprinkle some parmesan or romano cheese on top when serving, if desired.

 

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About April H

My family and I live on the beautiful beaches of the Gulf Coast. We love outdoor adventures, protecting the Earth, cooking great food, and trying new things!
This entry was posted in frugal eats, Recipes, vegan recipe, vegetarian recipe and tagged , , , , . Bookmark the permalink.

3 Responses to Stuck at Home Crock Pot Tomato Soup

  1. Goodness and Grit says:

    Santa brought us a Crock Pot this year! We have never had one before, and are searching for great recipes!

    I will try this one this week!

    Klem,
    Kimberly

  2. April says:

    What a great gift – I love mine! Hope you enjoy it!

  3. Janet W. says:

    That looks like a delicious recipe! What a great lunch option for me to eat along with a grilled cheese sandwich!

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