Slow Cooker Curried Tomato Soup

Fall doesn’t officially start until the end of the month, but our garden is already making the transition.  The cucumbers stopped producing after a cold snap last week, and the tomatoes are soon going to be good only for green tomato chutney.  Last week I cleared some beds and planted garlic, kale, and shallots to overwinter, and the lawn is starting to develop a checkerboard of fallen leaves.  This soup is the perfect blend of late summer/early fall: loaded with ripe, garden tomatoes, but warming, easy, and full of flavor.  This is a really lazy soup because during the semester the weekends are the only time I can really cook with leisure.  I had about four pounds of beautiful heirloom tomatoes from our garden–Valencias and Pineapple varieties.

Heirloom tomatoes

To keep this lazy I used dehydrated, chopped onion, as I don’t like fresh onions in soup unless they are first cooked down in some olive oil.  If you want to use fresh onion just chop up about a cup, sweat it in some olive oil, and then toss it in the pot instead of the dried onion. I also left the skins on the tomatoes and just squeezed out around half of the seeds.  I wanted easy, and since I blended the soup at the end the texture was great.  If you want a silky-smooth soup you can remove all of the seeds and peels before cooking.  I know I have said this numerous times, but an immersion blender is your friend.  It’s a seriously easy way to turn soups and sauces into something rich and lush in texture–plus they are a snap to clean up.

Slow Cooker Curried Tomato Soup

Slow Cooker Curried Tomato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • About 4 pounds of vine-ripened garden tomatoes, cored and chopped (peeled and seeded, if desired)
  • 1 cup water
  • 2 cups full-fat coconut milk
  • 1 teaspoon salt
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • 2 tablespoons minced, dehydrated onion
Instructions
  1. Toss all of the ingredients in your slow cooker and set it on high. Cook for 3 1/2 to 4 hours, then carefully blend the hot soup to the texture you prefer. Taste and adjust the salt, if needed. If you prefer to cook this on low, it will take 5-6 hours. Serve the soup hot, garnished with chopped, fresh cilantro, if you like.

Slow Cooker Curried Tomato Soup

Really simple, with lots of flavor.  I will be sad to see the tomatoes go.

Thanks for reading,

-Angela

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6 Responses to Slow Cooker Curried Tomato Soup

  1. Karen Harris September 9, 2014 at 6:50 am #

    I am so jealous of your garden goodies. I wasn’t able to even have tomatoes this year, but I won’t let that happen again. This soup looks so delicious.

    • Angela September 9, 2014 at 7:34 am #

      Harrison deserves all the credit–he built these raised beds and dug in a bunch of compost and for the past two years I have finally been able to grow tomatoes! Our zucchini bit the dust however, probably due to pest. Kind of hit and miss.

  2. Denise Heikinen September 15, 2014 at 7:33 pm #

    Tried this soup today! So good. So easy.

    • Angela September 15, 2014 at 7:42 pm #

      I am so happy you liked it!! Easy is my favorite…

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