Monday, May 17, 2010

Crockpot Tomato Soup

3 lbs of vine-ripened tomatoes

1 med onion, chopped

2 cups tomato juice

1 cup cooking sherry

3 T granulated white sugar

1 gluten-free chicken bouillon cube

2 T chopped fresh basil

To add later:

--2 cups heavy cream (cream is actual heavy cream by the percentage of fat. Heavy whipping cream or table cream will do. The only place I have found actual cream is Hy-Vee.)

--salt and pepper to taste


sour cream and/or Parmesan cheese (for goodness sakes, don't use Kraft on this soup. Go to the deli section and get real Parmesan) for garnish

Wash all of your tomatoes, and cut them in quarters. (Put your cutting board on a cookie sheet with sides so the juice will then stay off the counter.) Put all the tomatoes in your crockpot. Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the bouillon cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

Then stir in cream.

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