How to Make Homemade Tomato Soup from the Garden with your Crock pot

A lunch that will make my kids’ faces light up is tomato soup. They are even more excited while the garden is full of tomatoes. Homemade tomato soup is hard to beat, but make it in a slow cooker, they will be ready and politely waiting at the table.

I use to make the kids’ tomato soup from the can all the time, it was good. But since I made it fresh, the kids don’t want it any other way, with luck I have a good tomato harvest this year. Here is how I made Fresh Homemade Tomato Soup in my slow cooker.
My tomatoes are smaller than most. So if you have larger tomatoes or are using more, I would suggest going longer than suggested and possibly using an emulsifier to smooth out any chunky pieces left behind. (Thank you, Jamie, for bringing that important detail to my attention)

Homemade Tomato Soup Recipe

Ingredients:
15 Blanched, peeled and seeded tomatoes (mine were small to medium for this recipe)
1 tsp powdered garlic
1 tsp powdered onion
1 tsp salt
1 pinch of Oregano
2 basil leaves julienned
1⁄4 teaspoon pepper
Directions:
1. Have crockpot ready; set on high for 4 hours.
2. Blanche tomatoes.
3. Make a small slice in the bottoms of the tomatoes.
4. Place 3 to 4 tomatoes in boiling water until you see skins begin to peel, about 2 minutes.
5. With a slotted spoon place hot tomatoes into an ice bath to cool for handling.
6. Peel tomatoes
7. Take seeds out with thumb or spoon
8. Place tomatoes into the crockpot, basil and add seasoning.
9. Cook on high for 4 hours.
10. Because we peeled and removed the seeds, it is ready to serve.
Top with parmesan or cream cheese and serve with grilled cheese sandwiches.

What do you like to serve your Tomato Soup with?

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