Learn how to make a refreshing raw tomato soup with spices — a wonderful summer recipe! This is a variation on the traditional gazpacho recipe. It’s easy to…
Question by !~Cici~!: Anyone have a good recipe for homemade tomato soup in the crockpot?
From fresh tomatoes not canned please
Best answer:
Answer by tara naam
It looks delicious and I haven’t had a GOOD tomato soup in a … For the life of me I can’t figure out why anyone would eat that LOL But this sounds really good. ….. Bravo to you and all you have done for us crockpot lovers! … Made this today – first time I’ve attempted homemade tomato soup. …
What do you think? Answer below!
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@band1tt Thank you! My husband does the filming and editing. Make sure to
see the new episode (#18). We’re trying to do things better every time we
film a new one.
Exactly what I was looking for, and even in season!
@band1tt Thanks! I am glad you like my videos!
de ce isi schimba supa culoare in blender pe la 2:20? cum de capata
culoarea mai rosie, pur si simplu ca mai sta un pic?
@alexutuu Isi schima culoarea fiindca rosiile au fost uscate si chiar daca
au fost inmuiate in prealabil, culoarea intensa este in interiorul lor si
prin blenduire se elibereaza pigmentul.
can you do this with fresh ingredients or does it taste different?
That type of wild garlic that you are using is better known as ramsons or
bear’s garlic
@aRawLifestyle Of course you can make it with fresh ingredients, and it’ll
taste much better. Fresh is always better than dehydrated, but that’s all
we had here during winter.
Se pot folosi si ingrediente proaspete! Un deliciu!
Ingredients: 4 tomatoes (peel, seed and dice them); 4 cups tomato juice; 14 leaves of fresh basil; 1 cup heavy whipping cream; 1/2 cup butter; salt and pepper to taste
To make: place tomatoes, basil and juice in a blender or food processor and puree for 30-40 seconds. Place the pureed mixture in the crock pot and cook on low heat for 4-6 hours. Add the cream and butter and cook on low heat for up to another hour; turn down to “warm” setting if you are not ready to serve it yet. You don’t want it to boil. Season as you like with salt and pepper. Serve topped with croutons if desired. This makes 4-5 aperitif size servings or 2-3 generous meal portions. Tabasco may be added for those who want to jazz it up a little! I like a dash of celery salt, too.
I don’t know why you balk at canned – stewed – pealed tomatoes – – BUT
Laura’s recipe looks fine to me
I might add 1 or 2 tomaitillis (small green tomatoes with a papery shell) to jack the tomato flavor – blend with your fresh stuff