I love soup.
For far too long, I relied on canned tomato soup.
It’s probably because in my family, soup usually meant Chinese soups. Like wonton soup, tofu and pork meatball soup, fish soup, sharksfin soup (yes, at weddings). Mostly clear, broth-like soups. (In case you’re new to my blog, I grew up in Singapore).
My mum would sometimes make a vegetable soup of carrots, celery and potato. That was probably the closest to a western style soup we made at home. For other soups, we turned to the Campbell family. Mushroom. Cream of chicken. Cream of celery. Creamy, laden with sodium condensed stuff that my mum would add extra water to so that it would be less salty. Later along the way, I discovered cream of tomato soup.
It took quite a while before an immersion blender found its way into our house and with it, soupy goodness.
Then when I moved to the US with the Husband, one of the first things I bought was an immersion blender. (Don’t worry, he had already lived here for a while so he had plenty of other things, not just an empty kitchen and an immersion blender).
But I don’t use it often enough. I make soups regularly. The kids love miso soup and I often make a mixed (frozen) vegetable soup with alphabet pasta and chicken for a quick lunch for the littler one. But when I made a carrot soup a few months back, it wasn’t very popular with them (I loved it though).
Anyway, I have been longing for soup soup soup. It might have been the rainy weekend that was finally the kicker, but I decided to go with a slow cooker tomato soup.
I love using the slow cooker. I love tossing ingredients in and forgetting about it and returning to a house smelling of food and (part of) dinner ready. But this is the first time I’ve made soup in a slow cooker. And I loved it!
A big shallot, three celery ribs, two carrots, about four cloves of garlic. Chop chop chop. Dice dice dice. (And not picture, two small potatoes that were past their prime).
And if you have it, parmesan rind. It really just adds to the umami of the soup!
You could sauté it all first, but I was pressed for time and chucked it all in the slow cooker instead!
Also, two 14.5 ounce cans of tomatoes. I know that whole tomatoes are better, but I only had diced tomatoes in my pantry.
About 3 cups of stock. I only had chicken stock but vegetable stock would work great too.
And a variety of herbs. I used Trader Joe’s Everyday Seasoning, which includes mustard seeds, black peppercorns, coriander, onion, garlic, paprika, chili pepper and sea salt. Some garlic salt and black pepper. And some of TJ’s Zhoug, a combination of coriander leaves, parsley, chili, garlic, cumin, cardamom, and cloves. And added a little ground ginger.
It took about six hours on a low setting. It might be quicker if you sauté the vegetables before putting them in the slow cooker.
Then get out the immersion blender and blend blend blend!
I added a little milk after that. There are recipes that call for roux to be added after blending. Or heavy cream. Didn’t want to do the roux (I was trying to get the rest of dinner ready and little voices kept asking me when they could eat). Didn’t have heavy cream so figured some milk would do. Actually it worked great as it was soupy but not too creamy.
If I had some fresh basil, I would have torn some up and scattered it in. Or drizzled in some pesto. Time for me to buy a basil plant and try not to kill it.
So that was how I made my easy (enough) lazy rainy day slow cooker tomato soup.
The almost-two-year-old loved it. Then again he does love most soups, except the really creamy sort. And he kept asking for more.
The almost-four-year-old had a few soups, declared it “nice”, then didn’t want anymore. He later told me he likes soups but “not sauce”. I asked him what he meant and he said, he didn’t like the “tomato sauce soup”.
The Husband, who is no soup-drinker except for French Onion soup, said he really enjoyed it.
So two out of three isn’t too bad!
What soups do you make in your slow cooker?
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