Fire-Roasted Tomato Soup {in your Crockpot}

I hope you had a good weekend!  We’re enjoying some beautiful fall weather and the chill in the air makes me want to cook and eat soup; enter this recipe, a break from the Thanksgiving recipes I’m making this month.  Tomato soup and grilled cheese is one of my all-time favorite meals.   I’m sure the soup would be delicious with roasted tomatoes if you want to take this extra step but I went with the canned variety and it turned out great.  I pureed the soup after it cooked with my immersion blender but you could serve it as a chunky soup if you prefer that texture.  I also like the heat one or two jalapeños adds.

What to buy (serves 4-5):

  • 28 ounces fire roasted diced tomatoes
  • 25 ounces roasted garlic tomato sauce
  • 1 yellow onion, diced
  • 1 cup chicen stock
  • 1 red bell pepper, diced
  • 5 cloves garlic, diced
  • 1 jalapeño, diced
  • 1/4 cup basil, chopped
  • 1/4 cup parsley, chopped
  • 1 tsp dried oregano
  • 2 tablespoons olive oil
  • salt and pepper, to taste

What to do:

  • add everything to your crockpot and cook on low for 5-6 hours or high for 2-3 hours
  • with your immersion blender or in a food processor, puree soup until chunks are broken down and soup is smooth
  • garnish with shredded parmesan or cheddar cheese and serve with a salad and bread





DSC_0165And a glamour shot of my new-name mug.  I may not have legally changed my name yet but I’ve got a mug to prove I’m a McCaffrey!


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