Slow-Cooker Tomato Soup

Slow-Cooker Tomato SoupRecipe
Lee Harrelson
My husband is tomato crazy. Every year he plants 100 tomato plants in our garden. Even with our big family, that's a lot of tomatoes to eat. I'm constantly on the lookout for ways to use them up. In the summer I make this with fresh tomatoes, but it's also just as tasty made with either store-bought canned or home-canned tomatoes.


Serves 6

Recipe from

Oxmoor House


1 onion, peeled
Two 14-ounce cans crushed tomatoes
1 cup beef broth
1/4 cup firmly packed brown sugar
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon Worcestershire sauce
1 teaspoon unsweetened cocoa powder
One 14-ounce can evaporated milk
2 tablespoons butter
Salt and black pepper to taste


1. Puree onion in a blender or food processor along with enough tomatoes to yield about 4 cups of tomato puree.

2. Pour puree into a 4- to 5-quart slow cooker along with broth, brown sugar, basil, Worcestershire, and cocoa powder. Cover and cook on Low 6 to 8 hours.

3. Ten minutes before serving, stir in evaporated milk and butter; season with salt and pepper. Heat an additional 10 minutes, and serve.