This soup is sooooo fresh tasting. Those canned tomato soups shouldn't even call themselves tomato soup!
18 - 20 tomatoes, blanched and peeled
2 yellow onions chopped
4 carrots thinly sliced
2 cloves garlic, minced
3 tbsps brown sugar
1/4 cup fresh basil (divided, add half at beginning of cooking and half when soup is removed from heat)
2 tsp dried parsley
2 tbsp worcestershire sauce
1 tsp salt
1 tsp pepper
4 cups chicken broth
To blanch the tomatoes simply drop them (gently) into a pot of boiling water. Remove when the skins wrinkle a bit, 30-60 seconds and place them in a bowl of cold water. Peel and chop them.
Place all ingredients in a slow cooker and set on low for 6 hours or until vegetables (especially the carrots) are soft.
Purée using a food processor or immersion hand blender.
This soup can easily be frozen too.
You might also like:
Cooked Tomato Salsa
Stuffed Tomatoes and Peppers
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!