So last night, after a busy (read: lots of naps) weekend, I decided to do something light and easy. Grilled cheese and tomato soup fit the bill. We do a lot of crockpot cooking, all year long, so of course that’s where we went with this one.
Easy Crockpot Creamy Tomato Soup
- 1- 28oz can traditional or garlic herb spaghetti sauce (I like Hunts)
- 2-14oz cans diced tomatoes
- 2 cups chicken stock
- 1 Tbsp dried oregano, crushed in your palm
Throw all that in a crockpot on high for 2 hours, or low for 4. Then stir in
- 2 Tbsp butter
- 1 cup heavy cream
That’s it! It’s thin, not chunky, even if you don’t use an immersion blender (which I didn’t because I don’t have one).
Four mile run in the books this morning – got out there while the morning haze was still laying in, 80 degrees and 76% humidity.
Update: leftovers of this soup mixed with a bit of tomato paste to thicken, and some balsamic to brighten, are great mixed with fettuccini! I believe this would make a great baked pasta as well, with some Italian sausage and roasted mushrooms.
