Crockpot Cream of Tomato Soup
2 tablespoons olive oil
1 large chopped onion
3 crushed garlic cloves
2 minced carrots
2 pounds peeled and diced tomatoes (reserve and add all juices)*
4 cups chicken or vegetable stock or broth
3 tablespoons tomato paste
2 tablespoons sugar
1 tablespoon lemon juice (I add more)
2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano, marjoram, thyme, cumin, curry powder, nutmeg)**
1 cup heavy cream (I use light cream...I've even used soy milk)
In a skillet, add the oil and sautee the onion until soft. Add it to the crockpot with the carrots and garlic. Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving.
* You can used canned tomatoes but they just aren't as good.
**I add the curry powder for the entire cooking time and I also add Italian seasoning. Then when it's done I take a hand held blender and blend in the cream.
***This freezes well even with the cream. Just be sure to reheat it slowly.