>I’ve established that I don’t teach straight from the teacher’s manual. I’m a creative cook when needed, too. When I found myself with a boatload of tomatoes and not much time, I looked for a tomato soup recipe. I found two, combined the best elements of both, and came up with this version of Crockpot Tomato soup.

1 quart fresh tomatoes
1 medium to small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 carrot, grated
1 cup fresh beans
1/2 cup grated zucchini
2-3 oz. fresh spinach
1 clove garlic, finely chopped
4-6 cups chicken broth or chicken stock
2 tablespoons fresh basil, chopped
(optional): 1 teaspoon lemon pepper, 1 teaspoon dill
salt and pepper to taste

Wash tomatoes. Core them, but you don’t have to peel them. Yippee! Place tomatoes in crockpot and tomato guts in the compost. Did you think I’d let that go? Not a chance.
Add onion, peppers, carrot, beans, zucchini, spinach, garlic, basil, and broth to crockpot. Let simmer on low for 8-10 hours or high for 4-6 hours.
Close to serving time, blend with an immersion blender (or remove portions from pot and blend in regular blender, but the other way is easier). Use a slotted spoon to remove any skins that are still solid.
Use your favorite thickener. Add slowly and stir. I like a tablespoon or two of cornstarch mixed with a small amount of water or broth, then turn the pot to high for 30 minutes to an hour.
In the meantime, prepare your sides. Salad, fresh bread, even a PBJ will taste good beside this soup. Oh, yes, don’t forget the goldfish crackers!

Adapted by combining Joanne’s tomato soup found on Zorba Paster’s site and Stephanie’s tomato soup recipe on A Year of Crockpotting and adding a few random goodies that were ripe in my garden the day I filled the crockpot. Ah, a vegetable garden is a wonderful thing.