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!
- 1 tablespoon canola or any oil you prefer
- 1 cup chopped onion
- 15 ounce jar roasted poblano peppers
- 1 cup chopped carrots
- 1 clove minced garlic
- 1 teaspoon ginger powder
- 1/2 teaspoon black pepper
- 2 cups chopped sweet potato (1 medium)
- 6 cups chicken or vegetable broth
- 1 – 14.5 ounce can diced tomatoes (do not drain)
- 2/3 cup creamy natural peanut butter
- Combine all ingredients in order given...into a large crock pot and stir to mix well.
- Cook on low for 6-7 hours, then puree with an immersion blender
- Serve garnished with sour cream and/or cilantro.
- 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.