*Recipe used with permission from America’s Test Kitchen*
This recipe is straight from the new slow cooker cookbook from the chefs at America’s Test Kitchen.
And I got to try it and now I get to share it with you. We are so lucky.
Serves: 6 to 8
Cooking Time: 4 to 6 hours on Low
Why this recipe works: Making a deeply flavored tomato soup is hard enough on the stovetop but getting the consistency right in a slow cooker seemed daunting at best. First, there was the issue of the tomatoes (fresh or canned?) and second, the matter of technique (how to add flavor and texture to the soup). Since perfectly ripe tomatoes are available just a few weeks a year, we turned to our trusty standby, canned diced tomatoes, which are reliable and prep-free. As for technique, the dump-and-go approach yielded lackluster, watery soup so we brought out our skillet and caramelized the tomatoes along with onions, brown sugar, and tomato paste before adding them to the slow cooker. This quick step infused the diced tomatoes with flavor and after adding a little flour for thickening, we deglazed the bottom of the skillet with broth, capturing every morsel of the flavorful brown bits for the base of the soup. To add richness, we added heavy cream and dry sherry after the soup was pureed. We like to serve this soup with Buttery Croutons (see page 41).
2 tablespoons unsalted butter
3 (14.5-ounce) cans diced tomatoes, drained, juice reserved
1 onion, minced
1 tablespoon brown sugar
1 tablespoon tomato paste
Salt and pepper
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth, plus extra as needed
2 bay leaves
1/2 cup heavy cream
2 teaspoons dry sherry
Pinch cayenne pepper
1. Melt butter in 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dry and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; transfer to slow cooker.
2. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down, 4 to 6 hours on low.
3. Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Sir in cream, sherry, and cayenne and add additional chicken broth as needed to adjust soup consistency. Reheat soup over medium-low heat until hot. Season with salt and pepper to taste and serve.
Review of the Recipe:
As I browsed through the recipes in ATK’s Slow Cooker Revolution the tomato soup caught my eye. I had been wanting to make a tomato soup since it brings me back to my childhood of grilled cheese sandwiches and canned tomato soup. I love tomatoes. I eat a tomato sandwich everyday for lunch. And I never tire of it.
So I faithfully followed the directions above and it turned out beautifully. I served it up with grilled cheese and I had 2 bowls. And I’ll probably have it tomorrow for lunch with my tomato sandwich. I would give this 5 stars. Husband wasn’t here tonight and I’m not sure what he would think…he’d probably say it would be better with meat, sausage specifically. 🙂
p.s. every single recipe starts with a paragraph about “why the recipe works”…I love that and think it is so helpful to know the background behind each recipe