Saturday, July 21, 2018

Tomato Soup Crockpot Soups #soupsaturdayswappers

 Karen of Karen's Kitchen Stories is our hostess this month for Soup Saturday Swappers.   And the theme was Crockpot Soups for July.  Which actually is a great idea when it's too hot outside to use the stove.  Just chuck everything in and walk away for a few hours.

I had plans, a recipe even and then I changed my mind.
It's my mind and I have the right to do so.
So there.
I found this recipe in a old cookbook that my mother had and I had to make it.  Even though it was well before the time of crockpots, it lent itself so well to being cooked in the crock pot and it tasted fantastic.
So simple, just a couple of ingredients.  And wow did it taste good. 

Rough translation:
1/2 - 1 kg tomatoes chopped in 4 pieces each and boiled in 2 liters of water or a thin soup with a sliced onion, boil 1/2 hour and pour through a fine sieve. 40 grams of butter and 40 grams of flour are mixed together and whisked into the soup to thicken it a little.   Served with toasted French bread. The soup may also be thickened with sagomel, stirred in some cold water.

I just couldn't chuck those lovely tomatoes and onion, so I used my immersion blender and blended them into the soup. 

And then I 'pynted' or decorated it with a drizzle of cream and some chopped chives.  And serve it alongside a slice of my homemade rye bread topped with some melted cheddar cheese. 
This was a great lunch.

Yield: 4-6 servings

Simply Tomato Soup

prep time: 10 minscook time: 4 hourtotal time: 4 hours and 10 mins
This light and filling tomato soup tastes like summer, when you go out to pick fresh tomatoes off the vine.


  •  2 lbs, fresh tomatoes, cut into quarters
  • 1 onion, rough dice
  • 8 cups chicken stock or vegetable stock
  • 1/4 tsp. Pepper
  • 1 tsp. Salt
  • Roux made of 2 tablespoons butter and 2 tablespoons flour
  • 1 teaspoon heavy cream per bowl.  
  • chopped chives for garnish


Place the tomatoes, onion, stock, salt and pepper into a crockpot.  Cook on High for 3-4 hours. Using an immersion blender, blend the tomatoes and onions into the soup stock.  Mix the flour and butter together and add to the soup.  Cook an additional hour or so, and then pour the soup through a sieve to remove the solids.  Serve with a little chopped chives and a drizzle of heavy cream or crème fraiche or some sour cream on top.
Created using The Recipes Generator
 All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.    Just released - Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods.  Available as both in book form and as an ebook.  
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. That soup is gorgeous! Love the garnishes and that cheesy rye.

    1. Thanks, it was good, and the cheesy rye bread was a perfect accompaniment to it.

  2. This is a perfect tomato soup. Simple and delicious.

    1. It was simple, and didn't need any kind of additions. And I had enough for a couple of lunches, which was even better.

  3. Tomato soup and cheese bread, there couldn't be anything better.

  4. Tomato Soup is really one of my favorites, this looks delicious! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen


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