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.

Prep Time 20

Cook Time 2

Total Time 4 20

Course Main Dish

Cuisine Italian

Servings 8

2 oil Any kind, really. I used avocado oil and brushed it all around my Instant Pot
1/2 stick butter Don't skip the butter.
2-3 fresh tomatoes (optional, but good) Got cherry tomatoes? Slice 'em and use 'em.
1 28 oz can crushed tomatoes
1 12 oz can fire-roasted diced tomatoes
1 cup salsa or pasta sauce (optional) You have some leftover in the fridge, right?
2 tablespoons sugar
2-3 teaspoons salt At least. If possible, taste 30 minutes prior to serve time.
2 teaspoons pepper At least. Might need more.
3 tablespoons Italian herbs You can also just put in the herbs you like: oregano, basil, whatever.
1/4 cup dried parsley
2 cloves garlic, chopped At least.
1/4 cup sautéd onion, chopped Or dried onions.
2-3 cups milk, cream, or half n half You might need more
3 cups chicken or vegetable stock Or beef stock. That's fine, too.

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).

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.

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.