Old School 12-hour Tomato Soup (Slow Cooker)
No one seems to make tomato soup anymore. I can never find it on a menu. There are old favourites dressed up in all manner of disguises (hey there, pumpkin) and a plethora of broths and phos, but it’s hard to find a really great tomato soup. So, here is one: a wonderful combination of tomato, fennel and a dash of paprika. Serve it with cheese toasties – it would be criminal not to.
Ingredients 13
60 ml olive oil
45 g butter
2 red onions, sliced
1 fennel bulb, finely sliced
Pinch salt
2 tsp sweet smoked paprika
1 1⁄2 tsp coriander seeds, lightly crushed
1 tsp fennel seeds, lightly crushed
3 tins chopped tomatoes, 400 g each
250 ml vegetable stock
3 tsp brown sugar, plus extra if needed
To Serve
thickened cream, optional
grilled cheese toasties
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Method 5
Set your slow cooker to the sauté function. Add the and and, when hot, add the and sliced with a big pinch of . Cook, stirring often to prevent the vegetables catching, until they have softened and started to sweat.
Add the , crushed , and crushed and cook for 10–12 minutes, or until the vegetables are very soft. You may need to nurse this phase a little; you don’t want the spices to burn, but you do want the onion mixture to be thoroughly coated in the spices, and for it to be nice and fragrant.
Add the , , and . Close the lid and cook on low for 10–12 hours.
Allow the soup to cool slightly in the pot before using a hand-held blender to blitz it. Taste and adjust the seasoning with and as needed. Depending on your , the soup can taste a little acidic and will need the additional brown sugar and salt to temper it.
Pour the soup into serving bowls. Drizzle with cream or yoghurt, if using, and season again. Serve with .
Katrina Meynink's tips
This soup also freezes well and can be rolled out for use in different dishes: as a base for pasta sauce or for smearing over your pizza bases. It really is a gift that keeps on giving.
