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 votes0
Comments:
Serves:
6 main course servings
Prep:
15 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
4 cfresh tomatoes
-
3 1/2 cchicken stock
-
1 Tbsporegano, dried
-
6 oztomato paste
-
4 Tbspbasil, fresh
-
1/2 tsprosemary, dried and crushed
-
1 clovegarlic, finely minced
-
1/2 csour cream
-
1/2 cwhole milk
-
1/4 cbrown sugar
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1/4 cbutter, salted
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·salt and pepper to taste
How to Make Crockpot Tomato Bisque
- In a crockpot, combine chicken stock, tomatoes, oregano, basil, rosemary, tomato paste and garlic.
- Cook on high 4-6 hrs and on low 8-10 hrs, stirring occasionally.
- Turn crockpot off, uncover and allow to cool for 1-2 hrs.
- In 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.
