Eeee, gads...I can't believe it has been an entire month since I've posted. There are several draft posts that just didn't get finished, and an ever growing list of things I want to post about...but alas, time moves quickly in this new chapter for our family. I have definitely been cooking a lot less (our new motto is "We can't be out of food, we still have eggs") but in many ways enjoying the cooking I do a whole lot more.
Anyway, enough of that. I'm back with a delicious slow cooker recipe for creamy tomato soup. The temperature outside literally dropped forty degrees between Saturday and today; we were doing yard work in short sleeves then, and it is now hovering right around freezing. When I made my grocery list last week and asked Finn if there was anything he wanted me to make, he replied, "Homemade soup and homemade bread." He got his wish for Sunday dinner (and, before we started to eat, reminded us to thank him for the great idea...), and I'm happy to share this with you today. It is a family favorite. I highly recommend throwing down the extra change for good quality canned tomatoes; I love the Muir Glen Fire Roasted Crushed Tomatoes.
I'll be back soon with a fantastic advent calendar I've been working on as well as a few retrospective Halloween costume details. Thanks, as always, for reading!
Creamy Tomato Soup
From More Make It Fast, Cook It Slow
NOTE: This serves 4-6. My family of 4 ate almost all of it for dinner. If you want leftovers, it doubles beautifully.
2 14 oz. cans crushed tomatoes
1 onion, peeled and chopped
1 cup broth (the recipe calls for beef, I used vegetarian)
1/4 cup brown sugar
2 tsp. dried basil
1 tbsp. Worcestershire sauce
1 tsp. unsweetened cocoa powder
1 14 oz. can evaporated milk (to add later)
2 tbsp. butter (to add later)
In a blender or food processor, puree tomatoes and onions then add to slow cooker OR if you have an immersion blender, do it right in the slow cooker.
Add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir. Cover and cook on low for 6 hours or on high for 3 to 4. Stir in the milk and butter at the end. Cover and cook on high for fifteen minutes or until the butter melts and the soup is hot.