There is nothing like hot tomato soup on a really cold day. It’s pretty easy to make tomato soup on the stovetop, but the crockpot seems to intensify the rich tomato flavor. In any case, you won’t go back to eating Campbell’s.
I wanted to keep things simple, so I modified this recipe. Just four hours later, I had a pot of gorgeous tomato soup. Serving the soup over barley makes it a bit more like a meal, but I won’t stop you if you’d rather make a grilled cheese sandwich.
Crockpot Tomato Soup
1 T olive oil
1 t minced garlic
1 Vidalia onion, peeled and chopped
1 (28 oz.) can crushed tomatoes
3 c. vegetable broth
2 bay leaves
1 – 1 1/2 c. cooked barley
Heat olive oil in a frying pan. Add garlic and onion, and saute for 10-15 minutes. Place in crockpot, along with tomatoes, broth, and bay leaves. Cook on high for 4 hours. Remove bay leaves, and serve over cooked barley.
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