Crock-Pot (or Stovetop) Tomato Soup

Name: Crock-Pot (or Stovetop) Tomato Soup
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 84 ounces crushed tomatoes ((3) 28-ounce cans); 1 large yellow onion (chopped small, about 1½ cups worth); 2 cups water (OPTIONAL); 6 tablespoons butter; kosher salt, to taste (only as needed)

This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good.

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Foto: Barefeet In The Kitchen

Ingredients

12 servings

84 ounces crushed tomatoes ((3) 28-ounce cans)
1 large yellow onion (chopped small, about 1½ cups worth)
2 cups water (OPTIONAL)
6 tablespoons butter
kosher salt, to taste (only as needed)

Steps

Combine the chopped onion, butter, and crushed tomatoes in a crockpot. Add water only if desired for a thinner soup. Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours.
Uncover and puree with an immersion blender until completely smooth. (You can also transfer the soup to a blender and puree it that way.)
Serve now or return the soup to the crockpot. Hold on WARM setting until ready to serve.