Forget the canned stuff! This Fire Roasted Tomato soup is probably the easiest and tastiest “homemade” soup you can make in your crock pot. I put all but 2 of the ingredients in the crockpot in the morning before church and when we got home, the aroma coming from the kitchen was amazing! Then I just added a couple more ingredients and blended it with my Immersion Blender. Dinner was ready (and it tasted like something you would order in a fancy restaurant!) There is one surprising ingredient that you’d never think to put in soup. To find out what it is, read on…
Here’s what you’ll need to make it:
2 – 15 oz. cans Fire Roasted Diced Tomatoes
4 cups chicken broth
1/2 cup diced yellow onion (or 2 teaspoons dry)
2 teaspoons minced garlic (or 1/2 teaspoon dry)
1 teaspoon dried basil (or 2 teaspoons fresh)
2 teaspoons packed brown sugar
2 slices white bread (this is the surprise ingredient!)
2/3 cup half and half or light cream
salt and pepper to taste
Put the first 6 ingredients into the crockpot and cook on low about 5 – 6 hours. Then, tear up the 2 slices of bread, crust and all, and toss it into the crock pot. Cover with the lid and allow the bread to soften in the soup for about 5 minutes. With your Immersion Blender, blend until smooth. (The bread helps to thicken the soup and gives it a nice texture.)
Stir in the half and half just before serving. Garnish with fresh basil, croutons or shredded Parmesan cheese.
Serve with some hot crusty bread or grilled cheese sandwiches. Makes 6 servings.
*I have also made this soup by substituting the canned tomatoes with some oven roasted tomatoes. (If you have fresh tomatoes from your garden next summer, consider making these and freezing them. They are so good with pasta or to make yummy soup like this one!)