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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.4
  • Total Fat: 9.3 g
  • Cholesterol: 32.6 mg
  • Sodium: 26.5 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Crockpot Tomato Soup calories by ingredient
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Crockpot Tomato Soup

Submitted by: KRISTINB1977

Introduction

An easy, and delicious way, to make tomato soup. An easy, and delicious way, to make tomato soup.
Number of Servings: 10

Ingredients

    --3 lbs of vine-ripened tomatoes
    --1 med onion, chopped
    --2 cups tomato juice (no salt added)
    --1 cup cooking sherry
    --3 T granulated white sugar
    --1 gluten-free chicken boullion cube
    --2 T chopped fresh basil

    to add later:
    --1 cup heavy cream
    --salt and pepper to taste

Directions

Use a 5-6 quart crockpot for this soup.

Wash all of your tomatoes, and cut them in quarters. No need to peel the tomatoes.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

Eat.
Smile.


recipe originally found on crockpot365.blogspot.com. I cut the heavy cream in half for this recipe. Also, I prefer to use 3/4 cup of sherry. I find an immersible blender incredibly handy when making this soup. When I made it, I ended up with 5+ quarts of soup. The nutritional value is calculated based on 10 servings. Sorry it's not more scientific.

Number of Servings: 10

Recipe submitted by SparkPeople user KRISTINB1977.






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