Crockpot Tomato Bisque
By
Teressa Drenth
@tdrenth
1
As always, our tomatoes have outgrown our ability to consume them, so I had to come up with some way to use them. Made a batch of this, served my family of 4 and froze the other half!
PS I like my tomato sauces and soups and salsas on the slightly sweeter side, so I always add some brown sugar. Not too much-just enough to reduce the acidity of the fruit.
PS I like my tomato sauces and soups and salsas on the slightly sweeter side, so I always add some brown sugar. Not too much-just enough to reduce the acidity of the fruit.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 main course servings
Prep:
15 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 4 c
- fresh tomatoes
- 3 1/2 c
- chicken stock
- 1 Tbsp
- oregano, dried
- 6 oz
- tomato paste
- 4 Tbsp
- basil, fresh
- 1/2 tsp
- rosemary, dried and crushed
- 1 clove
- garlic, finely minced
- 1/2 c
- sour cream
- 1/2 c
- whole milk
- 1/4 c
- brown sugar
- 1/4 c
- butter, salted
- salt and pepper to taste
How to Make Crockpot Tomato Bisque
- 1In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
- 2Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
- 3Turn crockpot off, uncover and allow to cool for 1-2 hrs.
- 4In a blender or food processor, blend remaining ingredients in batches with the warm soup and place in large saucepan. Return to a rolling boil and serve.
