The weather is getting colder and rainy. Its time for some new soup recipes.
Yes, this is a crock pot recipe but some skillet prep work is necessary. I found that doing the skillet step the night before makes for an easier morning.
Ingredients
2 tbs butter
3 cans diced tomatoes
1 onion finely chopped
1 tbs brown sugar
1 tablespoon tomato paste
2 tbs all purpose flour
3 cups chicken broth
2 bay leaves
1/2 cup heavy cream
2 tbs dry sherry
black pepper to taste
In a large skillet melt butter over medium high heat. Add onions, tomato paste, and brown sugar. Drain the cans of tomato into the crock pot and add the tomatoes to the skillet. Cook until tomatoes are dry and lightly browned. Stir in flour and cook for 1 minute. Whisk in 1 cup of chicken broth.
Add remaining 2 cups of chicken broth, bay leaves and the tomato mixture into the crock pot
.
Cook on low for 6-7 hours on low. Once soup is cooked used an immersion blender to puree. Transfer into a large saucepan and stir in 1/2 cup heavy cream and dry sherry. Bring to a boil and season with pepper.
Yes, this is a crock pot recipe but some skillet prep work is necessary. I found that doing the skillet step the night before makes for an easier morning.
Ingredients2 tbs butter
3 cans diced tomatoes
1 onion finely chopped
1 tbs brown sugar
1 tablespoon tomato paste
2 tbs all purpose flour
3 cups chicken broth
2 bay leaves
1/2 cup heavy cream
2 tbs dry sherry
black pepper to taste
In a large skillet melt butter over medium high heat. Add onions, tomato paste, and brown sugar. Drain the cans of tomato into the crock pot and add the tomatoes to the skillet. Cook until tomatoes are dry and lightly browned. Stir in flour and cook for 1 minute. Whisk in 1 cup of chicken broth.
Add remaining 2 cups of chicken broth, bay leaves and the tomato mixture into the crock pot
.
Cook on low for 6-7 hours on low. Once soup is cooked used an immersion blender to puree. Transfer into a large saucepan and stir in 1/2 cup heavy cream and dry sherry. Bring to a boil and season with pepper.
