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Question by whitewolfe: I need a tomato basil soup recipe that is for the crockpot and vegan?
I can’t believe I’m having such a hard time with this, but I cannot find a recipe for tomato basil soup that is
1. Vegan (or close to vegan. Most recipes call for quite a bit of cream cheese or parmesan.)
2. For the crockpot (because I am new to crocking and want to use it more)
3. Calls for fresh tomatoes — because it’s summer and I’m overloaded with them.
I want to know because I have Tons of fresh tomato and basil, a crockpot, a blender. I’m assuming tomato basil soup freezes well, that’s what I am reading anyway.
Lots of recipes call for canned tomatoes. Can I simply substitute fresh tomatoes? If so, how? Do I need to cook them differently? Would I need to strain it to get rid of the seeds?
If a recipe is for a stovetop preparation, can I adapt that to the crockpot? If so, how long would I need to cook it for?
I am a cooking BEGINNER so I need everything explained to me. 
Best answer:
Answer by Bambi
Simmer fresh chopped up tomatoes for a while. With basil leaves. Done.
What do you think? Answer below!
Pretty sure the nude videos were a thing they did for valentines or
something
NEHAN
win
I see no link on how to cut it into pasta…
show us a good sauce recipe, for this pasta and the spinach pasta!!!!
fail
Third
It’s funny how everyone is arguing about their comment’s placement and
nobody said anything about the video lol, thanks for the recipe I’m already
making the dough right now 😛
First
2nd
godo
Same as squid ink pasta dough, just with tomato ….
natural tomatoes contain too much moisture.
omg…. did you read the name on this video?
Too much liquid
I JUST PUT AN ORANGE ON THE TABLE AND ATE IT
u were 5th…
C-C-COMBOBREAKER
fourth
My instincts tell me there would probably be some weirdness with the skin
and the seeds. But who knows, try it!
Out of curiosity, how strongly tomato-y does this taste? I can see it being
really delicious, I’d just really want to taste the tomato essence
is it possible to make it with real tomato?
that was just for valentines day
Going to make it 😀
Why aren’t they nude anymore
Look on the internet for one, and just
i change the ingredients to vegan ones, like use vegan cream or milk instead of normal cream or milk, and just cut the tomatoes in half and fry them for a while in olive oil, until the outside Is crispy but the inside is soft and then put them in a bowl of cold water which will help the seeds come out
Special equipment: blender
Ingredients
serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes
1/2 cup extra-virgin olive oil, divided
2 cloves garlic, grated on a microplane grater
1 small onion, finely sliced (about 1 cup)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
2 (28-ounce) cans whole peeled tomatoes packed in juice
Kosher salt and freshly ground black pepper
Minced chives, basil, or parsley as garnish
Procedures
Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.
Transfer half of soup to the jar of a blender. Ble
nd soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with Garlic toast if desired
Put a little bit of olive oil on a cookie sheet, and cut the tomatoes into thick slices. Chop some of the basil and put it in a bowl with some more olive oil. Put the tomatoes on the cookie sheet, and brush the basil infused olive oil on top. Then sprinkle a little sea salt on them, and a little freshly cracked pepper. Heat the oven to 250 and put them in the oven for about 30 minutes, or until they’ve shriveled. Since you have a lot of tomatoes, you’ll probably need more than one cookie sheet.
The tomatoes will lose their liquid and their flavor will be concentrated. At the point you could make them into soup, or put them in jars with more olive oil.