HOW TO CAN TOMATO SOUP WITHOUT A PRESSURE COOKER RECIPES
CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE
This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.
Provided by Gina
Categories Soup
Total Time 410 minutes
Prep Time 10 minutes
Cook Time 400 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.
- Add to slow cooker.
- Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
- Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
- Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
- Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
- Melt the butter over low heat in a large skillet and add the flour.
- Stir constantly with a whisk for 4 to 5 minutes.
- Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.
- Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
- Cover and cook on low 30 more minutes.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g
EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield Makes 2 generous servings
Number Of Ingredients 5
Steps:
- Melt butter over medium heat in a Dutch oven or large saucepan.
- Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
- Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
Nutrition Facts : ServingSize Half of the recipe, Calories 348, FatContent 24.9g, SaturatedFatContent 14.8g, CholesterolContent 61mg, SodiumContent 1485.4mg, CarbohydrateContent 29.6g, FiberContent 4.5g, SugarContent 15.4g, ProteinContent 7.8g
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