…simply tomato soup
When it’s what you’re craving, nothing is as comforting as a bowl or mug of warm tomato soup. Leave a bit chunky, or blend until creamy. I made this in my mini 1.5 qt. slow cooker, but you can easily scale up to make more since it freezes just fine.
Ingredients
- 1 medium-large sweet onion finely diced
- 2 stalks celery finely diced (minced)
- 8 tablespoons butter divided
- 1 28 ounce can whole San Marzano or plum tomatoes with juice
- 1 8 ounce can tomato sauce
- 2 tablespoons Aunt Dee Dee’s Kitchen Spaghetti seasoning (see notes) or Italian seasoning
- 1 teaspoon sea salt
- Lots of freshly ground black pepper
- 2-4 tablespoons light brown sugar to balance acidity of tomatoes
- 1 heaping tablespoon Better Than Bouillon roasted chicken paste dissolved in 1 cup hot tap water
Instructions
- Turn 1.5-2 quart crockpot on high.
- Put diced onion and celery into large microwave-safe bowl with 4 tablespoons of butter. Cook on HI for 4-5 minutes until tender.
- While that cooks, put tomatoes and sauce into pot with the rest of the butter and remaining ingredients. Stir in half the cooked celery-onion-butter mixture and cover. Let cook for a couple of hours till bubbly around the edges, quickly stirring occasionally.
- Using immersion or regular blender, puree soup until desired consistency. You can fully puree or leave some small bits of tomato as I do. Taste and adjust any seasonings as needed. Stir in the celery-onion mix you put aside.
- Garnish Ideas: grilled cheese sandwich croutons, crumbled bacon, parsley, chive or crispy fried onion
Notes
- Buy Aunt Dee Dee's Kitchen Spaghetti & More Seasoning
- For a variety of tastes, you can use Aunt Dee Dee's Kitchen Church Lady Hot Dog Chili Seasoning, Bread Sop or Everything Dust instead of the spaghetti seasoning.
- If you like creamy soup, whirl in a bit of cream once done at serving time.
- If you like fully pureed, add all the onion-celery before blending.