My whole adult life I have not eaten tomato soup. I VOWED never to eat it again. In the early years I got to eat tomato soup every day: every.single.day. It came from a can and tasted like a can. Surely you can understand my vow.
Both my young grandsons think tomato soup is splendid. Their dad gets it for them in a carton from Trader Joe’s. I’ve wondered how he could do that to them. Obviously I had not yet recovered from my early tomato soup trauma. However, last summer when I had the bumper tomato crop of a lifetime I decided it might be time to introduce those tomatoes to the two cutest kids in the world. Through the weeks Frederick and I worked on variations of tomato soup. He loved them all! So did I. Then summer was over and the tomatoes were history.
This summer brought bumper crop #2. Soup time!
It just so happened that I had begun canning again, thanks to Frederick’s prodding. He wanted to make jams. I ended up canning everything from applesauce to pepper sauce to hot sauce.
Why not can tomato soup? After all, it is little more than a tomato sauce and I had already canned lots of that. After a bit of thought about what makes a superb tomato soup (in my opinion), I opted to use the same method as my “slow cooker tomato sauce.” https://www.freshbitesdaily.com/roasted-tomatoes/
One difference with the soup: I peeled the tomatoes and squeezed out most of the seeds before putting them in the slow cooker. You could put the fully cooked tomatoes through a sieve to remove the skins and seeds. I preferred my way. You are free to choose your own way. You may even decide that you do not mind skins and seeds in your soup. That’s how I feel about my tomato sauce.
Depending on the variety of tomato you use in the soup, you could get quite a broad range of subtle flavors. The salad tomatoes are more sweet and fruity. The paste tomatoes are dense and deeply flavored, insisting on being tomato. Even among the salad tomatoes you will find differences in flavor and sweetness. Try combining two or more varieties for more complex flavors.
If you are using paste tomatoes be aware that they have far less liquid in them. You will end up with a thicker soup base that requires proportionately more liquid when you stir up your soup.
Try combining paste tomatoes and salad tomatoes for great flavor and texture.
Feel free to cook these ingredients on the stove top but with a slow cooker, you get to mix up the vegetables and walk away. For 24 hours they slowly roast without burning. They take on the flavor and aroma that comes only with a long slow cook time.
We have four slow cookers. It is not unusual to have all four going at one time and occasionally I borrow a fifth one. My four came from The Salvation Army Thrift Store on a day when they were having a big sale. Don’t you love those kinds of days?
(This is what I put in one large crock pot.)
A stinging nettle soup, full of so much flavor and health, it has changed our lives…
You’re dehydrating your tomatoes all wrong — Here’s how to optimize your flavor with three bonus soup recipes
Staking tomatoes: Why you want to bother
Frederick’s tomato soup, a cooking lesson for my grandson
Spicy tomato powder hummus
“Double Tomato Salad” — Caprese salad with a twist
A simple and delicious way to store your dried tomatoes — in garlic oil!
Dehydrated tomatoes — In the sun or in your dehydrator, this is how you do it