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Slow Cooked Tomato Soup


  • Author: Shannon Doleac
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
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Ingredients

  • 46 carrots, rough chopped
  • 46 celery stalks, trimmed and rough chopped
  • 1 large yellow onion, peeled and rough chopped
  • 3 cloves garlic, peeled and smashed
  • 12 Tbsp avocado oil
  • 1, 28 oz can fire roasted diced tomatoes
  • 1, 28 oz can diced tomatoes
  • 3 cups vegetable stock
  • 1 cup chopped roasted red peppers (~ 23 peppers)
  • 2 Tbsp tomato paste
  • ½ cup fresh basil, chopped (or scant Tbsp dried)
  • 1 tsp. paprika
  • ½ tsp. sea salt
  • ½ tsp. black pepper
  • 1 cup organic cream, or coconut milk
  • Chopped green onions for garnish

Instructions

 

  1. Preheat oven to 400ºF.
  2. Toss carrots, celery, onion and garlic with avocado oil to coat. Spread in a single layer on a parchment-lined baking sheet. Roast for 15 minutes. Remove from oven.
  3. Add roasted vegetables, diced tomatoes, vegetable stock, roasted red peppers and tomato paste to a 5 – 6 quart slow cooker. Stir in basil and seasonings.
  4. Cook for 6 hours on the low heat setting.
  5. Carefully puree the soup with an immersion blender, or in small batches in a regular blender (allowing space for heat to escape).
  6. Stir in the cream or coconut milk until well incorporated.
  7. Garnish with chopped green onions and enjoy.

  • Category: Soup

Keywords: tomato soup