Crock Pot Tomato Soup

Crock Pot Tomato SoupWith all the hype around Crock pots I gave into peer pressure and got one. the only problem is that I’ve been trying to use all my own recipes but making them in the crock pot which has ended in disaster. So I have gone hunting for some excellent recipes to make the most of my new kitchen gadget. This is a simple tomato soup that should be really hard to mess up.

Ingredients

  • 1 onion, chopped roughly
  • 1 tablespoon olive oil
  • 2 cups (1 pint) chicken stock
  • 2 tablespoons sweet chilli or chipotle sauce
  • 3 teaspoons sugar
  • 1/2 teaspoon dried oregano
  • 1  tin (400g) tomatoes
  • 2 tablespoon tomato paste
  • 1 kg ripe tomatos, cut in half
  • salt and pepper, to taste

Method

(Not quite a simple as chuck it all in and hope for the best, but close)

  • Turn on slow cooker on high and preheat.
  • Place onion and olive oil in a microwave safe dish and cook on high 2 minutes.
  • Place all ingredients except ripe tomatoes into slow cooker and stir to combine.
  • Add halved tomatoes and cover then cook on high for 2-3 hours or until tomatoes are soft.
  • Puree soup in a blender and season with freshly cracked salt and pepper. If desired garnish with a dollop of sour cream and parsley

Original recipe source.

Advertisements

Autumnal Soup

I got this recipe from the slimming world website, but I’ve made some changes to suit my personal tastes. 

Ingredients

  • 5 carrots, chopped
  • 4 parsnips, chopped
  • 1/2 Butternut, chopped
  • Fry Light
  • 1 onion, diced
  • 8 sticks of celery, diced
  • 1 swede, diced
  • 1 garlic clove, chopped (I didn’t use any, cause I’m not a garlic person)
  • 2 bay leaves
  • 2 vegetable stock cubes
  • 3 pints boiling water
  • 1 tsp dried ginger
  • 1 tsp chilli powder
  • freshly ground black pepper, to taste

Method

  • Preheat the oven to 200°C/Gas 6. Peel and chop the carrots and parsnips (and butternut). Place them in an oven-proof dish, Spray with Fry Light and place in the oven for around 30 minutes.
  • Wash and dice the onion and celery, then place them in a large pan sprayed with Fry Light.
  • Whilst the celery and onions are sweating down, bring a kettle to the boil and dice the swede.
  • Add the diced swede to the pan and mix well with the existing ingredients.
  • Remove the carrots and parsnips from the oven and add to the pan along with the bay leaves.
  • Make up the vegetable stock with 3 pints of boiling water and pour into the pan to cover the contents, also add the dried ginger, chilli powder and black pepper. Bring to the boil and leave to simmer for 45 minutes to an hour or until all the contents are soft.
  • Remove the pan from the heat and allow to cool a little before removing the bay leaves.
  • Transfer the contents into a blender or use a hand blender in the pan. I only part blended because I like chunky soups, rather than smooth soups.
  • Add more chilli/ginger/black pepper, to taste.
  • Add more water if necessary to thin the consistency to your liking – you may need to add another stock cube if you add quite a lot of water.

Fresh Tomato Soup

Too much baking and eating of cakes and cupcakes have left me in the position where I think I need to cut back a bit and strike out a little healthier. My first quick and easy is this fresh tomato soup. I whipped up a batch and took it to work for lunch for a few days. It’s fresh, filling and you don’t feel like you are are depriving yourself.

Ingredients

  • 500g Fresh Ripe Tomatoes
  • 1/2 medium onion
  • 1 small carrot
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Tomato Purée
  • 2 Bay Leaves
  • 1 Vegetable Stock Cube
  • 500ml Water (Or 500ml vegetable stock)

Method

  • In a large pot, fry the onion in the olive oil until it is cooked through.
  • While this is cooking, cop the carrot into thin rounds. These will be blended later so they need to be small and thin enough to cook through.
  • Then add the chopped carrot and tomato purée. A tip I learned was that cooking the tomato purée at the beginning rather than the end of a recipe prevents the purée adding that bitter taste. It also means that you don’t need to add sugar to the recipe to sweeten it. 
  • Cut the tomatoes into cubes and add to the pot, along with the bay leaves and cook until the tomato skins are coming away from the pulp.
  • Add the vegetable stock and bring to the boil while stirring. Once the soup is boiling, turn the heat down to low and simmer for about 1/2 an hour.
  • Fish out the bay leaves from the pot, and using a hand blender blend the soup until it is the right consistency.

The soup can now be served, or let it cool and freeze.

Lamb and vegetable stew/soup

This is our own figured out from scratch recipe for vegetable and lamb stew. we don’t like watery stew so this comes out as a thick soupy stew (or a thick hearty soup). This is a thick hearty soup which is perfect for those cold winter evenings.

Ingredients

5 medium size carrots (chopped into rounds)

1 medium/large turnip (chopped into rounds)

¼ medium onion (chopped)

¼ chopped medium sized leek

Small swede (or ½ a large one) (chopped)

400g stewing lamb (cut into squares)

6 small peel new potatoes

1 vegetable stock cube

1 beef stock cube

Salt and pepper to taste

2 tablespoons butter (we used flora squidgy butter)

water

Fry the carrots, turnip and swede in ½ the butter for about 15 minutes on a medium heat. Then add the onions and leek, stir and then add the remaining butter (you may want to add a little extra butter if you need to). Fry until the onions are soft, but not brown.

Add enough water to cover the vegetables and simmer. Crush the vegetable stock cube and add directly to the pot. Keep adding water to make sure that the vegetables are covered. About half an hour in, crush the beef stock cube and simmer for about another half hour or until the carrots and turnips are soft, making sure the vegetables stay covered in water. Add salt and pepper to taste.

In a separate pan, brown the lamb cubes and season with salt and pepper. Then add to the vegetable stew and simmer for another hour on a medium/low heat, constantly adding water and stirring.

20 -30 minutes before serving (depending on how soft you want your potatoes), add the potatoes to the pot and continue simmering on a low/medium heat, constantly stirring and making sure the mixture is covered in water. When the broth has reached the right consistency, serve with warm bread and butter.

Blog at WordPress.com.

Up ↑

%d bloggers like this: