It took me many attempts to get this soup to perfection. The kids said the first round was more of a sauce than a soup. And? I agreed with them. Perhaps I’ll work the first recipe into a delicious tomato sauce.
“Make it more like canned soup,” they said.
So my mission was to make it taste more like it’s bad for you while trying to maintain some healthy qualities. I finally got the thumbs up from the family and now I am sharing it with you.
I hope you enjoy is as much as we do. Indulge with a good old fashioned grilled cheese or keep it healthier with a side salad. Freeze the leftovers in individual portions for a great afternoon snack or for dinner when you don’t feel like making it from scratch.
- 3 carrots
- 2 celery stalks
- 1 onion
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 tablespoon poultry seasoning
- 5 bay leaves
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon sugar
- 3 28 ounce cans whole peeled tomatoes
- 2 14.5 ounce cans crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 cup grated parmesan
- 1/2 cup grated asiago
- ½ cup heavy whipping cream
- Puree tomatoes in food processor, then pour into Crock Pot.
- Saute veggies until soft. About 15 minutes.
- Add garlic at end for one minute.
- Remove from heat and puree in food processor.
- Add vegetable puree, tomato paste, broth, sugar and spices to tomato puree in Crock Pot.
- Set Crock Pot to cook on low for 8 hours.
- One hour before you are ready to serve, add cheeses and cream.
- Indulge with a good old fashioned grilled cheese or keep it healthier with a salad. Freeze the leftovers in individual portions for a great afternoon snack or dinner when you don't feel like making it from scratch.
Saute veggies until soft. About 15 minutes. Add garlic at end for one minute.