The crockpot has become my friend.
Up until a few weeks, making dinner in the afternoon wasn’t that difficult. Now however, between changing diapers every 20 minutes, nursing a baby every two hours, and playing with (or teaching someone to put away) cars and blocks almost as often, dinner somehow gets passed over. Until about six o’clock when I realize we’re all hungry, and I forgot to make anything.
(You might think I’m exaggerating, but this has actually happened several times in the last few weeks.)
I already love using my crock pot for things like homemade stock, cooking whole chickens, and making yogurt. However, now I’m plunging into that world of one-pot slow cooker meals, and I’m enjoying finding new recipes, especially the frugal, healthy ones.
Nevertheless, there are some non-slow cooker recipes that will simply have to make the transition with me. Like our frugal, meatless staple, 5-ingredient Tomato Soup.
When using canned tomatoes, this recipe is ridiculously quick. Sauté onions, combine five ingredients in a saucepan, heat, blend, then serve. The whole process probably takes about 10-15 minutes.
These days I’ve had so many fresh tomatoes from our local produce stand that buying the canned version seemed like a waste of money. Unfortunately, replacing the canned tomatoes with fresh ones requires more cooking time – precious late-afternoon minutes that I really don’t want to spend over the stove these days.
So the recipe had to change. Now, during our quiet mornings when the baby is still sleeping and Ray is happily breakfasting, I can start the tomatoes in the crockpot. Then in the evening I finish the soup in the normal ten minute process I am used to giving it. If I have any sweet potato and carrot puree cubes, I throw a few of them into the soup for added vegetables.
Pair the soup with grilled cheese or chunks of homemade bread (as seen in photos), and you have a frugal, meatless dinner that is pure comfort food and still full of veggies.
Slow Cooker Tomato Soup
Serves 2-4
INGREDIENTS:
- 2 tablespoons butter, oil or chicken fat (skimmed off the top of homemade chicken stock)
- 1/4 – 1/2 cup onion, diced (to taste)
- 6 cups tomatoes, coarsely chopped
- 1 1/2 cups chicken stock (for a vegetarian version, use vegetable broth)
- 1 teaspoon salt (or more, to taste)
- 1 – 1 1/2 cups heavy cream (I’ve substituted sour cream and/or milk in a pinch)
- Optional:
- 1/4 cup carrots, chopped and steamed
- 1/4 cup orange vegetable puree – sweet potato, carrot, squash, etc.
- Optional garnish:
- Sour cream
- Shredded cheddar cheese
- oregano
DIRECTIONS:
- Sauté onions in butter for 2 minutes
- Place onions, tomatoes and stock in a crockpot
- Cover, and let it cook on low for 5-8 hours
- Add optional carrots or puree
- Puree tomatoes with cream, using an immersion blender or a regular blender (if using a regular blender, puree it 2-3 cups at a time – hot liquids expand in a blender and will make a big mess if you fill it too far… ask me how I know)
- Stir in salt. Taste, and add more salt if needed
- Serve hot, and garnish as desired
COST:
- Butter – .15
- Onion – .20
- Tomatoes – free (with produce “seconds”)
- Stock – free (made with chicken bones and scraps)
- Cream – 1.00
Total: $1. 35
(Obviously this dish will cost more when we have to buy our own tomatoes again, and the garnish and veggie purees add to the cost. In the winter, Canned tomatoes cost us about $1.00 for this recipe, which still makes it a really frugal meal.)
WHAT ABOUT YOU?
What do you like to make in the crock pot? Any recipes you think I should try?
Cheers,
13 comments
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New England Flybaby
09/21/2011 at 8:32 AM (UTC -5) Link to this comment
Ooh, this looks yummy! I’ll have to try it sometime. Last night, I made your “Sweet Chicken”, & tonight I’m making your “Better Beans & Rice”. Thanks for the wonderful recipes! You are doing great with all the things you’re doing: caring & playing with the children, cooking & blogging. Remember to take time for yourself!
Steph
09/21/2011 at 10:52 AM (UTC -5) Link to this comment
New England Flybaby – Glad you’re liking the recipes! We enjoy them as well.
Haha, funny you should mention taking time for myself… the other day I *finally* got to paint my toenails for the first time since before Chase was born (when I could hardly reach my toenails anymore, lol). Felt so nice
Janee Campbell
09/22/2011 at 7:50 AM (UTC -5) Link to this comment
I have a wonderful recipe I found for the crock pot called Aztec beans. It is even simpler than this one.
You take 1-2 lbs of black beans (depending on how many you are serving and if you want left overs) and soak them in the crock pot overnight.
In the morning rinse the beans, add a jar (12-24 oz depending on amount of beans) of your favorite salsa, add garlic and salt to taste. Mix this up and add just enough water to cover the beans. Cook in the crock pot. On low for about 10 hours or you can do high for several hours and switch to low after they get them started really good. Can also be done overnight for lunch the next day. You can serve them over rice, top with some sour cream, or put them into a tortilla for a wonderful vegetarian burrito.
Michele
09/23/2011 at 6:54 AM (UTC -5) Link to this comment
Great recipe, Can’t wait to try it with all the extra tomatoes I’ve been putting up lately. I already have everything on hand except for the cream, which I can pick up on my run to the store tomorrow.
I know it seems like a difficult time right now, but don’t stress over spending the time with the little ones. You won’t regret that–there is always something simple and healthy you can have for dinner, but they don’t stay babies for long. Trust me on this one, my oldest is almost 21, my middle child is about to graduate high school and my baby is almost 16! I still miss when they were little like that– even as crazy and unorganized as I felt at times, I truly cherished the time we spent together when they were little. Not that I don’t cherish the times we have now- it’s just different now.
Steph
09/27/2011 at 8:43 AM (UTC -5) Link to this comment
Michele – Thanks for the encouragement! I’m really enjoying all the time spent playing and cuddling those boys. It’s good to know that this time is an investment.
Beth Archer
01/05/2012 at 11:10 AM (UTC -5) Link to this comment
Can this be frozen or canned after cooking? This looks so yummy and since I am planning to grow my own tomatoes this year, I want to make some to store up and eat in the winter months.
Steph
01/05/2012 at 11:14 AM (UTC -5) Link to this comment
Beth – Hmm, good question. I experimented with this recently but filled the container too full and it busted ;-P. I’ll try to let you know if I get a chance to try it again.
However, I regularly freeze fresh tomatoes () and use them for this slow cooker soup, so that’s another option!
Poonam
01/25/2012 at 3:06 PM (UTC -5) Link to this comment
Hey, Thanks a lot for the recipie. i tried it & it turned out so good. happy to find the tomato soup recipie from fresh tomatoes & in slow cooker. Thanks again.
Steph
01/25/2012 at 3:27 PM (UTC -5) Link to this comment
Glad you liked it Poonam! Let me know if I can help with anything else.
Emily
02/01/2012 at 5:13 PM (UTC -5) Link to this comment
I accidently bought canned stewed tomatoes. Will they still work for this recipe?
Steph
02/01/2012 at 7:18 PM (UTC -5) Link to this comment
Probably. Although you might consider making the 15 minute version since the tomatoes are already cooked up nicely for you. Either way it should turn out great.
Les_In_Co
11/14/2012 at 5:48 PM (UTC -5) Link to this comment
I made this for my wife who was working late. One bite and she said I put Panera Bread’s tomato soup to shame! Thank you!
Steph
11/14/2012 at 6:26 PM (UTC -5) Link to this comment
Awesome! It’s become my husband’s favorite dinner.
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