The weather in Memphis has been so cold and rainy lately! Who else is ready for summer time? While we wait for sunnier and warmer days, I'm here to share a delicious recipe with you all. Slow cooker tomato soup is the perfect dish to help you deal with this gray weather. With this recipe you're going to need some patience to allow flavors intensify and reach it's most delicious peak! It is called a slow cooker for goodness sake. It's soup-er creamy and warm, pun intended! This soup is best enjoyed with a perfectly toasted grilled cheeze. Hope you enjoy and if you try this recipe make sure you tag me so I can see how you enjoyed yours as well.
3-4 large tomatoes
1/4-1/2 cup of vegetable stock
1/2 cup of tomato/marinara sauce
3-4 garlic cloves
1/3 cup of "bacon" bits
salt and pepper to taste
1. In a heated pan cook bac'n pieces until crispy. Once crispy, add in garlic to brown outside layer.
2. Chop your tomatoes into small pieces. Toss bac'n bits, garlic, and tomatoes into slow cooker. Lightly salt tomatoes and allow to cook on high for 10-15 minutes until tomatoes start to release juices.
3. Once tomatoes start to wilt and release juices, stir in marinara sauce and vegetable broth. Allow to cook on high for 1-2 hours.
4. Carefully move contents from slow cooker to a high-speed blender and blend until you get a smooth and creamy consistency. Pour back into slow cooker and cook for another 30 minutes to 1 hour.
Adding almond milk creates a thicker and creamier consistency
Dried herbs helps enhance flavors
Best eaten with a grilled cheeze!