So, what's the big deal about this tomato soup, you ask? Well, my friend, it's a full-blown flavor explosion that's delicious beyond belief, incredibly easy to whip up, and just perfect for the cozy soup season we're in.
Let's break it down (trust me, it's hilariously simple!):
The Basics (prepare to laugh):
- Toss ingredients into the crockpot.
- Blend like a soup-making magician.
- Savor your delightful creation!
- 4-6 big, juicy (preferably fresh) tomatoes
- 3 tablespoons peeled or minced garlic
- 1 yellow onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- Chicken broth
- Heavy cream
- Parmesan cheese
- In the trusty crockpot, toss in everything from tomatoes to seasonings. Cook on low for 6-8 hours.
- Once it's cooked to perfection, use an immersion blender to make it all smooth and velvety. Add chicken broth to thin it if you'd like.
- Finish it off with a swirl of heavy cream and some freshly grated Parmesan cheese. Serve it up with croutons, crusty bread, or classic grilled cheese sandwiches.
Alright, I've got a confession to make: Tomato soup isn't usually my jam. But the other day, I found myself with an abundance of fresh garden tomatoes (thanks, Grandma!) that I just couldn't let go to waste. I mean, what's a person to do with six enormous tomatoes when no one in the house is really into eating them raw?
With the weather cooling down, the idea of tomato soup and grilled cheese sandwiches seemed like the perfect, no-fuss meal that I could pull off. So, I threw in a bunch of ingredients that were already hanging out in my fridge and pantry and...BOOM!
I can't tell if this soup was mind-blowingly good because of the incredible flavors or simply because it was one of the easiest meals I've ever whipped up. But whatever the reason, it hit it out of the park. My hubby even went back for seconds, which is quite the rarity on soup nights. ;)
Now, I can't stop thinking about making this again. I'm toying with the idea of adding some protein next time—shredded chicken, maybe some ground sausage—the possibilities are endless, and my taste buds are already doing a happy dance at the thought! I did add a bit of broth when blending to get the consistency just right, and it worked like a charm. Plus, it stretched the soup a bit, leaving us with delightful leftovers for lunch the next day. 🍲🥪 I'm already planning to double the recipe next time, especially if we have guests over or I'm aiming for more than one meal out of it.
As far as slow cookers go, I've got an 8-quart instant pot/slow cooker that I absolutely adore, but honestly, it can be a tad too massive. I've got my sights on this 6-quart beauty (especially with that Prime Day discount!) for more manageable cleanup in my petite sink.
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