When I cook for Client each week, I try to choose some recipes that keep preparations to a minimum. Working full time and cooking 10 meals a week, plus menu planning, shopping, and culinary class is enough to make my head spin. So when I saw this recipe for slow cooker soup I was pretty excited, as it freed me up to make 3 other things while this made itself (from All You, 9/19/2014).
1. Melt butter in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add flour and cook, stirring, 1 minute. Transfer to slow cooker.
2. Stir tomatoes with juice, broth and 1/2 cup water into cooker. Cover and cook on low until tomatoes are very soft, 5 to 6 hours. Puree with an immersion blender, then stir in cream and cayenne. Season with salt and pepper and serve.
I followed this recipe to the letter, except I swapped the butter for olive oil and cooked the soup for about 4 hours on high instead of low. I had chopped several onions before I left for work the day I planned to make this, and since I was using the immersible to blend it all at the end of the cooking time, I didn’t chop more finely than a medium dice. I took this picture just before I stirred in the last of the cream.