Thick and Creamy Tomato Soup
At the Farmer’s Market there is a greenhouse grower Sovereign Farms, that always sells beautiful bell peppers, cucumbers and tomatoes. We always buy a few tomatoes for salads or tomato sauce but one Saturday I thought, “Why not make tomato soup?”. We bought a big basket of about twenty Roma tomatoes. At home I searched for some tomato soup recipes. In the end, I combined what I liked most from a couple of Cooks Illustrated recipes and simplified them.
Once the soup is cooked, it needs to be puréed and garnished with a sprinkle cayenne pepper and chives. We loved it. The flavour was rich and the texture was thick and creamy. When I garnished the leftovers, I added some crumbled feta on top too and we enjoyed the soup even more. The feta adds a nice salty bite.
This meal also reminded me that I’m still a newlywed. While we were enjoying our tomato soup, my husband turned to me and said,“You know what? Tomato soup is my favourite soup.” Had I known that, I would have cooked tomato soup a long time ago!
Plus, I recently learned from William Li’s TED talk that tomatoes are on the list of powerful foods that help starve cancer cells. He does a great job of describing why angiogenesis is important for cancer growth and how the compounds in typical foods can help keep abnormal growths in check.
Since the slide that lists the recommended foods is difficult to see in the video I’ve shared it here too.
I’ve submitted this recipe to Souper Sunday. Visit Deb’s blog to see this weeks submissions and click on the badge below to find out how you can participate.
Slow Cooker Tomato Soup
Prep:
10 minutes
Cook:
4 hours (low) or 2 hours (high)
Yield: 4-6 servings
- 3 lbs quartered Roma tomatoes (14 medium-sized tomatoes)
- 1 1⁄2 tbsp dark brown sugar
- 1 1⁄2 cups minced shallots
- 1 tbsp tomato paste
- 1⁄4 tsp ground allspice
- bouillon cube (chicken or vegetable)
- 2 tbsp cooking sherry
- 2 tsp salt
- 1⁄4 cup red basil leaves (green is ok too, it will be more visible in your soup)
- ground cayenne (optional)
- chopped chives (optional)
- crumbled feta cheese (optional)
Add the first nine ingredients into the slow cooker insert.
Stir with a wooden spoon to mix.
Cover and cook on low for 4 hours or high for 2 hours.
Purée using a blender or food processor. For a smoother texture, you could also pass it through a food mill.
Ladel it into bowls and garnish with cayenne, chives and feta.
