I had a request for this recipe recently. Interesting as we haven’t done dinner meals here the past few years, so this person remembered one of our more popular soups (and there were several), and the Innkeeper promised to add it to our Recipe Blog.
Let me say there are MANY Creamy Tomato Soups, and to this fellow, this is just another one. We had done this as well as a Creamy Tomato / Mushroom Soup, but that recipe is for another day…..The requestor probably was here with a group, thus, when we made the soup and recorded, it was for a slow cooker size, serving a small group (14-16 servings) as this is. Also, many of our soups “evolved” with varying additions and spices, as this one did locking into this version from a scrapbooking retreat group it is noted.
(1) 160 0z. Can Crushed Tomatoes
(1) 32 oz. Jar Classico Tomato & Basil Sauce (or a number of other varieties)
(1) 12 oz. V8 100% Vegetable Juice
(1) qt. Heavy Cream
(1) stick unsalted butter
Parsley (flakes or fresh preferred, chopped)
Salt & Pepper (to taste)
Garnish with Seasoned Croutons and Sliced Green Onions (optional)
In a large stock pot, heat (try not to boil) first three ingredients. Once thoroughly warmed, add heavy cream and butter. Stir in and continue warming. Once warm, season with next four ingredients to liking, preference and taste, adding a little at a time.
Move to slow cooker with liner (for ease of cleanup) and cook at warm or low for 4-6 hours. Try not to heat to boil.
Serve with garnish and warm breads. Bon appetite.