Tomato Soup has always been one my comfort foods- and nothing, to me, screams Tomato Soup more than the Autumn and Winter Months do; it’s usually just too hot to eat Soup any any other time of the year… But when that temperature dips come September, you’d better bet that my kitchen Pantry is usually stocked with it.
My favorite thing to do, though, is actually to make it from scratch. In recent years, however, I’ve started making what amounts to more of a Stew like version- usually with Tomatoes fresh off the vine, from the last of the years’ garden stock before Winter strikes. It’s a bit labor intensive and time consuming, but it’s certainly worth it.
Hearty Autumn Tomato Crock-Pot Soup
- 2 8oz cans of tomato sauce
- 5 or more large vine ripened Tomatoes
- 12 14.z oz cans of Beef, Chicken, or Vegetable stock
- 1/3 a yellow onion
- 2-3 Medium/Large potatoes
- 4 cloves Garlic
- ½ a Yellow Squash
- 3-5 Small/Medium tomatoes of choice
- 5-7 tbsp Extra Virgin Olive Oil
- Rosemary, Oregano, Basil, Parsley and Thyme
- Ground pepper mix
- Salt to taste
In a bowl, place 7 tbsp of Extra Virgin Olive Oil. Coarsely peel and mince 4 gloves of garlic and add to the oil in the bowl. Cover it and refrigerate for 1 hour.
To roast your tomatoes, preheat your oven to 200 degrees F and line a small pan with tin foil. Cut tomatoes your tomatoes approximately 1 inch thick. Remove your Olive Oil and and garlic mixture from fridge, lightly dunk the tomato slices into it, and place them on the baking sheet. Be careful not to use all of the oil, though, as you’ll need it later, too! Next, place the sheet in your oven and cook at temperature (200F) for about 1 hour and 20 minutes- or until they’re well withered but not burn; you’ll have to watch the tomato slices carefully, and if you start to see them burning remove them from oven.
While tomatoes are roasting, roughly chop 1/3 of a large yellow onion and place in bowl of remaining oil. Add your Rosemary, Italian Seasoning, and Parsley as desired. Stir, re-cover, and return to the fridge to continue marinating for 1 hour.
With 20 minutes remaining on the timer for the tomatoes, peel 3-4 small potatoes, then roughly cube them. Place in skillet over medium heat, add the marinating onions to the mixture (making sure to scrape the sides of the bowl to get as much of the remaining oil as possible), and allow to cook until the potatoes are browned on all sides.
While potatoes and onions are cooking, place the two 8oz cans of tomato sauce, and two 14.5 oz cans of beef broth in a crock pot on high heat, uncovered. Add another two 8oz cans of hot water. When your potatoes are nicely browned on all sides (but aren’t fully cooked), carefully transfer them from the skillet and into the crock pot- again making sure to scrape the skillet for the remaining oil. Likewise, remove the roasted tomatoes from the oven, transfer them to paper towel to drain momentarily, then roughly chop them and add them to the crock pot. Roughly cube about ½ of a yellow squash and add that in as well.
Salt and pepper the soup to taste, then allow soup to cook on high in crock pot for 6 hours. When it is finished, serve and enjoy!