No-Measurement Recipe: Tasty Tomato Soup
A flavorful tomato soup recipe using mostly stuff you’ll have at home, plus leftover in the fridge. Very loose with the measurements here.
Servings Prep Time
8 20 min. + slow cook time
Cook Time Passive Time
2 1/2hours 2 – 2 1/2 hours
Servings Prep Time
8 20 min. + slow cook time
Cook Time Passive Time
2 1/2hours 2 – 2 1/2 hours
Ingredients
  • 2 oilAny kind, really. I used avocado oil and brushed it all around my Instant Pot
  • 1/2 stick butterDon’t skip the butter.
  • 2-3fresh tomatoes (optional, but good)Got cherry tomatoes? Slice ’em and use ’em.
  • 128 oz can crushed tomatoes
  • 112 oz can fire-roasted diced tomatoes
  • 1 cup salsa or pasta sauce (optional)You have some leftover in the fridge, right?
  • 2tablespoons sugar
  • 2-3teaspoons saltAt least. If possible, taste 30 minutes prior to serve time.
  • 2teaspoons pepperAt least. Might need more.
  • 3 tablespoons Italian herbsYou can also just put in the herbs you like: oregano, basil, whatever.
  • 1/4cup dried parsley
  • 2cloves garlic, choppedAt least.
  • 1/4 cup saut├ęd onion, choppedOr dried onions.
  • 2-3cups milk, cream, or half n halfYou might need more
  • 3cups chicken or vegetable stockOr beef stock. That’s fine, too.
Instructions
Slow Cooker
  1. Put all ingredients in a slow cooker. Cook on low all the day (8ish hours) or high for just a morning or afternoon (2-3 hours).
Instant Pot
  1. While adding ingredients, turn on Saute setting. After mixture is hot (about 15 minutes), switch to Slow Cook setting for 2 – 2 1/2 hours.
Stovetop
  1. Add all ingredients to big pot on stove. Put on medium heat, stirring fairly regularly as soup heats. When it starts to bubble, you can turn it down and let it sit for 20ish minutes on low, or set on a simmer burner for 30-45 minutes, stirring occasionally.