Ma’am’s Crock Pot Roasted Vegetable Tomato Soup

Ever notice that Soup for One is eight aisles away from Party Mix? Elayne Boosler

Ma’am’s because three people called me ma’am by 9 o’clock a.m.

With no particular dinner plan in mind for tonight and having already cleaned out the fresh vegetable bin, I started to reorganize the pantry and spied the slow cooker and canned tomatoes sitting side by side, so I gathered my vegetables and set out to prepare a nice hot crock pot of tomato soup.  My norm is roasted tomato basil soup, but I didn’t have any really good fresh tomatoes worth roasting and I didn’t want to mess with oven roasted canned tomatoes (link to recipe below) so jazzed up not so plain Jane tomato soup it is for this gloomy day.  I had some leftover roasted red pepper dip so that went into the pot as well, seasoned with a touch of smoked paprika and a pinch of red pepper flakes it’s good as is, but a little garnish never hurts, I chose fried basil leaves for our soup tonight.

Toss all of the soup ingredients into the slow cooker and get it started on high while the vegetables are roasting.

Soup Ingredients:

*optional 3 tablespoons tomato paste…if you use tomatoes packed in puree skip the     tomato paste
2 cans San Marzano whole tomatoes
1 cup leftover roasted red pepper dip
2 cups vegetable (or chicken) stock
6 or so leaves of fresh basil)
1 teaspoon pimenton ahumado
1 teaspoon sweet paprika
Big pinch of red pepper flakes
2 Tablespoons butter
Salt & pepper to taste

Vegetables to roast: Roast at 350 degrees for 20-25 minutes

3 Tablespoons garlic seasoned olive oil
3 celery stalks, rough chopped
3 small carrots, rough chopped
1 large shallot, halved
½ large yellow onion, halved
½ red onion, halved

Add the roasted vegetables and pan juice to soup ingredients, stir, and cook on high for 5-6 hours.  When soup is done puree in blender, processor or use a stick blender, stir in butter.  I run the soup through a food mill to remove the tomato seeds.

* Optional/Serve with a dollop of sour cream, chopped chives, green onions or fried basil leaves… nice with grilled cheese sandwiches.

link to roasted canned tomatoes:  http://www.publicradio.org/columns/splendid-table/recipes/app_oventomatoes.html

Tomato Soup