Tomato soup is one of my all-time favorite comfort foods. I adore warming up a steaming mug of the stuff, curling up on the couch, and watching a cheesy rom-com.
But I think it’s time I took it to the next level. This version is slow cooked in the Crock and then topped with a roquefort creme. The two flavors go exceptionally well together, and even husband (who despises soup), slurped up bowls of this junk.
Want to give it a try? Start with some tomatoes. They’re not great this time of year—even the hot-house ones leave a lot to be desired. But since this recipe is made in the slow-cooker, we’ll get good flavor out of them anyway.
While you’re in the produce section, you’ll also need some garlic and one yellow onion.
Dice your tomatoes…
…and lop of the ends of your onion and give it a peel.
Want to learn a super easy way to dice this sucker? Cut several slices vertically, being careful not to slice all the way through.
Now give it a quarter turn and slice the other direction.
Now turn it on it’s side and slice down. Off will slide tiny, perfectly diced pieces!
Next, peel some garlic…
And give it a rough mincing. Sorry, I don’t have any shortcuts for that.
Toss the garlic, onion and tomato into the Crock…
…pour in some tomato juice…
…and some red wine. No one will notice if one little sip is missing.
Now for spice. Basil and oregano, please. Plus some salt and pepper. If you’ve got fresh herbs, use em! My herb garden doesn’t put out much (well, any) in the winter, and I can’t always bring myself to buy the $5 herbs at the grocery store.
For flava, also toss in one chicken (or veggie) bouillon cube…
…and some sugar. Sing Def Leppard song here.
Stir the whole mess together, cover, and cook on low for 6-8 hours.
Before we get ready to eat, add a little half and half. Makes it creamy and dreamy. You can also stick half (or all) of it in the blender for a bit to make it thicker and less chunky. I blended half, since I like a little chunk in my soup.
I don’t know why I just giggled at that last sentence.
For the roquefort creme, put a little more half n half on the stove and bring to a simmer. Stir often while it’s heating so it doesn’t burn.
Crumble your cheese into a bowl…
…add one tablespoon of flour, and toss together.
Once the cream comes to a simmer, toss in the cheese mixture and stir rapidly for a few moments until it’s totally combined and smooth.
When you’re ready to eat, drizzle a little of the cheese mixture over the soup.
Besides being tasty, it’s darn purdy to serve.
The soup has a fresh tomato flavor and the creme gives it a touch of richness.
Dip some crust bread in it and you’ve got a meal.
I’ll never buy my boxed tomato soup again.
Tomato Garlic Soup with Roquefort Creme
- 1 pound fresh tomatoes
- 1 yellow onion
- 5-6 cloves garlic
- 2 cups tomato juice
- 1 cup red wine
- 3 tbsp granulated sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 chicken (or vegetable) bouillon cube
- 1 cup half and half
- salt and pepper to taste
Dice tomatoes and onion and mince garlic. Combine tomatoes, garlic, onion, tomato juice, red wine, sugar, oregano, basil and boullion cube in slow-cooker and stir. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours. Leave soup chunky or blend in a food processor or blender. Stir in half and half before serving.
For the creme:
- 4 oz roquefort or blue cheese, crumbled
- 1 tbsp flour
- 3/4 cup half and half
Toss cheese with flour in a small bowl. Bring half and half to a simmer over medium heat, stirring occasionally. Stir in cheese mixture and mix rapidly until smooth. Drizzle mixture over soup before serving.