I used to think that tomato soup was extremely dull when I was little because I can distinctly remember going to school one day and having tomato soup for lunch that they gave us. It wasn’t very good, more like red water to be honest, but the memory stuck with me that tomato soup just tastes like that. I never thought that it could be much better with better ingredients or better prep.
Then a number of years ago I randomly tried a tomato soup from someone who actually makes good soup. I was astounded at how tasty the soup was and also astounded at how I could believe that tomato soup was bad for all these years. After this revelation I thought that I should make my own tomato soup.
One of the beautiful things about tomato soup is that there are very little ingredients to mess up. Making sure that you get good quality ingredients is pretty much 90 percent of the battle in this case. Then, all you have to do is just throw them in the crock pot and let them cook all day. It’s easy to make and prep time is only a few minutes.
- 5 cuts ripe, diced tomatoes (your choice to peel or not).
- 1 tbsp tomato paste.
- 4 cups salt free chicken broth.
- 1 carrot, grated.
- 1 onion, minced.
- 1 tbsp, minced garlic.
- 1 tsp. dried basil.
- Dash of pepper for taste.
- Combine all ingredients in a slow cooker.
- Cook on low for 6-8 hours.
- Stir once while cooking.
- Remove bay leaf before serving.
To thicken the soup, you may want to add a full 6 oz can of tomato paste instead of just 1 tbsp.