Fresh Tomato Soup

I have adapted this recipe slightly from one featured in Fix It & Forget It Lightly.

Fresh Tomato Soup

5 cups ripe tomatoes, seeded, peeled and diced (or the same amount of canned diced tomatoes)

1-6 ounce can tomato paste

4 cups low sodium chicken or vegetable broth

1 carrot, grated

1 medium onion, minced (or the equivalent amount of dried minced onion)

1 Tablespoon garlic, minced

2 Tablespoons lemon juice

1 bay leaf

1 teaspoon dried basil

Pepper to taste (and salt if desired)

2 cups cream (or whole milk)

Combine all ingredients, except cream/milk in a three and one-half to four quart slow cooker.  Cook on Low for 6-8 hours.  Stir once while cooking.  Remove bay leaf, then puree the soup in batches in blender.  Stir in cream and heat through.  Makes 8 to 10 servings.

*This soup can be frozen.  If freezing the soup for later use, cool the soup after pureeing and freeze without adding the cream/milk.  I have found that the reheating time for frozen soup causes the dairy to curdle so it’s best to reheat the frozen soup without the dairy on the day you plan to serve it, then add the dairy and heat through.

* Any type of tomatoes can be used, just remember to remove the seeds and peel.  The five cups are measured after dicing.  Tomatoes are easiest to peel if you score an x on the skin and then roast them at 400 degrees F until the skins pucker (about 10-15 minutes).  You can cut the tomatoes in half and seed them before roasting, just be sure to score each half’s skin.