Crock Pot Southwest Tomato Soup

Crock Pot Southwest Tomato Soup!  So easy to make as you toss all ingredients in the crock pot and leave it for 6-7 hours!! 

I have always loved Tomato Soup and many Sunday evenings, a soup and sandwich was the fare for the day.  

Growing up we had our big meal at noon after church,  so for the evening “supper”,  we had soup and a sandwich.  

And not just any sandwich to pair with tomato soup…it had to be grilled cheese.

After I had a home of my own, I continued to make grilled cheese sandwiches and tomato soup.  It wasn’t until I started using a crock pot that I experimented with different ways to make this wonderful soup.  (living in New Mexico provided more options for a spicy soup)

 I have used fresh and canned tomatoes.  I have sauteed the carrots, onions, sweet potatoes, peppers, and garlic before adding to a pot of diced tomatoes on the stove and cooking for about an hour. Plus, these vegetables also make it a nutritious meal.

Now, I just toss it all in the crock pot and set it and forget it and then enjoy it!

I hope you enjoy it too!

Me

Crock Pot Southwest Tomato Soup

2014-03-24 17:14:21

This soup is fantastic...looks and tastes so creamy and tomato-ey and yet has that little bit of spicy from chile peppers. Try this! It is sooooo good. Oh, and yes, there is a bit of peanut butter in the soup...but it just adds to the richness.

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Ingredients

1. 1 tablespoon canola or any oil you prefer
2. 1 cup chopped onion
3. 15 ounce jar roasted poblano peppers
4. 1 cup chopped carrots
5. 1 clove minced garlic
6. 1 teaspoon ginger powder
7. 1/2 teaspoon black pepper
8. 2 cups chopped sweet potato (1 medium)
9. 6 cups chicken or vegetable broth
10. 1 – 14.5 ounce can diced tomatoes (do not drain)
11. 2/3 cup creamy natural peanut butter

Instructions

1. Combine all ingredients in order given...into a large crock pot and stir to mix well.
2. Cook on low for 6-7 hours, then puree with an immersion blender
3. Serve garnished with sour cream and/or cilantro.

Notes

1. You could substitute 2 cups fresh red bell peppers that have been sauteed if you don't have the poblano peppers. This is a great Tomato soup, Southwest style.

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