Winter Tomato Soup
Serves 4 Setting and Time: LOW for 5 to 6 hours
1/2 cup (1 stick) of unsalted butter
1 large or 2 medium yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice [I just used what I thought was an equivalent-ish amount of my fresh tomatoes!]
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Sea salt to taste
Could sour cream for serving [I didn't use this, I just served it with some bread]
- In a large skillet over medium heat, melt the butter. Add the onion and cook until golden, about 15 minutes, stirring often.
- Combine the tomatoes, vermouth, sugar, and tarragon in the slow cooker; add the onion and butter. scraping out the pan. Cover and cook on LOW for 5-6 hours.
- Puree in batches in a food processor or with a handheld immersion blender. If you don't like the seeds, push the soup through a strainer set over the slow cooker. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and top with a spoonful of cold sour cream.
If you make it, let me know! I guarantee you'll love it!