Slow Cooker Winter Tomato Soup

[JJ Judkins]

* Exported from MasterCook *

Slow Cooker Winter Tomato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alcohol Crock Pot
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
1 large or 2 medium-size yellow onions -- chopped
1 quart home-canned tomatoes or 1 - 28 oz can imported Italian whole or
chopped plum tomatoes -- with their juice
1/2 cup dry vermouth or dry white wine
1 Tbsp sugar
1 tsp dried tarragon
salt to taste
sour cream for serving

Melt butter in a large skillet set over medium heat. Add onion and cook
until golden, about 15 minutes, stirring often to cook evenly.

Combine tomatoes, vermouth, sugar, and tarragon in a slow cooker. Scrape
contents of skillet into tomato mixture.Cover and cook on LOW for 5 to 6
hours.

Puree in batches in a food processor or with a handheld immersion
blender. Stain soup if you wish. Season with salt. Keep warm on LOW
without letting it come to a boil until serving. Ladle hot soup into
bowls and top with a spoonful of cold sour cream.

Makes: 4 servings


S(***Imported to Master Cook by JJ***):
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Per Serving (excluding unknown items): 217 Calories; 23g Fat (93.4% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0