When a friend hands you 100+ homegrown, very ripe cherry tomatoes, just say THANKS and grab the slow cooker. This Fresh Cherry Tomato Soup crockpot recipe is a great idea, if I do say so myself. Sure, I could have made a ton of salsa, or salads out the wazoo, but I worked for the Campbell Soup Company for a few years; soup is in my DNA.
100 tomatoes only makes – SURPRISE! – two big servings. Even THAT might sound crazy, but we don’t waste food around here. Making this was simple, much quicker than you might think. Here are my steps, which will work with any size tomato. If you haven’t used your slow cooker in a while, it’s AUTUMN – good time to start.
How to Make Fresh Cherry Tomato Soup in the Crockpot
- Wash and de-stem the tomatoes.
- Bring a deep pot of water to a boil.
- Have a deep bowl of ice water nearby.
- Drop about 8 cherry tomatoes at a time into the boiling water, cook for about 30 seconds, then scoop out and put into the ice water.
- Working UNDER WATER (very important or you end up with seeds shot in all directions of your kitchen), use your fingers to peel the skins off, then puncture with your thumb and scoop out the seeds.
- Place the tomatoes into your crockpot, aka Slow Cooker.
- Repeat. When the ice water gets warm, dump out and make a fresh bowlful. It needs to be really icy to get that peel off.
Once all tomatoes are processed (it took 20 minutes to do 100), turn the cooker on low.
Sauté some fresh minced garlic (I used 3 cloves) and minced shallots or onion (I used one very large shallot) in olive oil. Add these to the tomatoes, along with a few shakes of salt and fresh ground pepper.
Cook on LOW for 4 to 6 hours (even 8 hours is fine). Once cooked, use an immersion blender and process the tomatoes until smooth (or squish thru a sieve).
Now add 6 to 8 fresh basil leaves, minced.
For a creamy soup, stir in 1/4 cup whole milk, cream or half and half.
For a heartier soup, add 1 cup cooked pasta or rice. Taste and adjust with any more salt and pepper. Makes two meal-sized portions.