Recipe for slow cooker tomato herb soup
My friend Marcia, who used to live up the road until she moved to New Mexico last year, shared a recipe for "spicy tomato soup" that she picked up in a soup workshop at the local food co-op. I couldn't figure out what was spicy about it, and I had herbs in the garden that needed to be trimmed, so her spicy soup morphed into my herby soup. Quick and easy in the slow cooker, this is a recipe for all seasons; I used canned diced tomatoes, but later in the summer I'll try it with garden-fresh tomatoes. Marcia, thanks for the inspiration!
Slow cooker tomato herb soup
1 Tbsp olive oil
1 Tbsp butter
1-1/2 cups chopped onion (2 medium onions)
1 tsp chopped dill weed
1 tsp chopped fresh thyme leaves
1 Tbsp roughly chopped fresh basil
1 tsp fresh black pepper
1/2 tsp coarse sea salt
28-oz can diced tomatoes, with their juice
1 Tbsp agave nectar or honey
1 Tbsp mayonnaise (I used Hellmann's)
Extra herbs for garnish
In a small nonstick frying pan, heat the olive oil and butter. Sauté the onions until translucent, then add to a 3- or 4-quart slow cooker with the herbs, pepper, salt, tomatoes and agave nectar. Cook on HIGH for 1 hour.
Stir in the mayonnaise, and continue cooking for 1 hour. Using an immersion blender, pureé the soup to the desired consistency; I pureéd half and left the other half chunky. If you want a thinner soup, add 1/4 cup of water. Taste, and adjust seasoning with salt and pepper, if needed.
Serve hot, garnished with dill, basil or thyme leaves.