Make this soup when tomatoes are at their ripest- late summer- for the ultimate flavor. If you want a creamy soup, add some cream when pureeing the solids.
Makes 4-6 servings.
3 tablespoons olive oil
1 onion, diced 4 lbs. of ripe tomatoes, seeds removed and chopped
2 cups chicken stock or broth
1/2 teaspoon lemon juice
1/2 cup cream or half-and-half, if desired
Fresh dill, parsley, or basil for garnish
1. In a skillet over medium high heat, add the oil and onion. Cook the onion until translucent, about 5 minutes. Scrape mixture into the slow cooker. Add the tomatoes and stock. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
2. When the soup is cooked, add the lemon juice. Puree the soup using an immersion blender. If you want to make the soup creamy, add the cream while you're pureeing it. Garnish with fresh dill, parsley, or basil.
From Low-Carb Slow Cooking
This is a simple and straightforward recipe- just the thing to use as a base for getting creative!
*Make the soup spicy by adding cayenne or even some sliced jalapenos in the cooking process.
*Give it a Middle Eastern taste by adding cumin or coriander (in which case you'll want to garnish with coriander).
*Make a hot gazpacho and top with diced pepper, onion, cucumber, and hard-boiled egg.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.