Tomato Soup for the Crock Pot

Submitted by JHansen

"This recipe is simple to prepare, and it will permanently replace canned tomato soup in your heart! It also freezes well. I always have individual-sized servings in my freezer. The flavor intensifies the longer you cook it, so I suggest you experiment on the time to suit your own taste. I found this originally at recipegoldmine.com."

 

• Ready In: 5hrs 10mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 (46 ounce) can tomato juice
• 1 (8 ounce) can tomato sauce
• 3 beef bouillon cubes, dissolved in
• 1⁄2 cup boiling water
• 3 whole peppercorns
• 1⁄2 bay leaf
• 1⁄4 teaspoon basil leaves
• 1⁄2 small onion, thinly sliced
• 3 tablespoons granulated sugar
• 2 whole cloves

directions

1. Stir all ingredients together in crock pot.
2. Cover and cook on Low Heat setting for 5 to 10 hours.
3. Strain before serving.

Reviews

[libidess]

My kids tasted and threw it away. I'm so disappointed, too because I can't get canned tomato soup where I live. My usual soup, made with tomato paste, onion, red pepper and sugar in 2 hours on the stove top is far far better.

 

[Sharky17]

This was wonderful--very rich tomato flavor that I haven't found in canned soup. I had forgotten that this was a crockpot recipe, so everything was placed in a large stockpot an hour before lunch and cooked on the stove. Awesome:)