by Adobestock/evgeeenius
4 to 6 cups
SERVINGS
The heavy cream “makes” this recipe. The best way I can describe why is that the cream causes the soup to be less acidic and “smoother” on the taste buds.
Ingredients
- 3 pounds tomatoes, quartered, with skins on
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 1/4 to 1/3 cup heavy cream
Directions
- Put tomatoes, onion, garlic, salt, pepper, and sugar into slow cooker.
- Cover with lid. Cook over low for 6 to 8 hours.
- Pureé using either blender or immersion blender.
- Freeze in batches of desired size and use within 6 months.
- When ready to serve, heat. Stir in cream during last minute or two before serving.
For more Locavore Meals made with homegrown tomatoes
Locavore Meals: Venison Roast with Tomato Soup and Chicken with Tomato Sauce
Slow-Cooker Venison Sloppy Joes Recipe with Sourdough Buns
Bruce and Elaine Ingram co-wrote Living the Locavore Lifestyle about hunting, fishing, and gathering wild fruits and nuts for food, plus recipes. For more info: BruceIngramOutdoors@Gmail.com.
Originally published in the July/August 2025 issue of Grit magazine and regularly vetted for accuracy.
