Slow Cooked Tomato Soup

5 from 27 votes

Fresh ingredients and a long slow cooking make this soup spectacular.

Course Dinner, Lunch

Cuisine American

Prep Time 30

Cook Time 2

Total Time 2 30

Servings servings

Calories 155kcal

Wash, core, and roughly chop tomatoes
5 pounds tomatoes
Add tomatoes, onions, carrots, and garlic into a large stock pot.
2 medium onions, 2 whole carrot, 2-4 cloves garlic
Heat slowly over low heat.
Stir occasionally
When all ingredients are soft and cooked through, approximately 1 hour, remove from heat
Puree tomato mixture in a food processor for approximately 30 seconds. You will need to do this in small batches.
Placed pureed tomatoes into a food mill or a food strainer to separate seeds, pulp and sauce.
Return sauce to pan.
Add chicken broth, salt and pepper and brown sugar and bay leaf
4 cups chicken broth, 1 teaspoon salt, ½ teaspoon white pepper, ¼ cup brown sugar, 1 bay leaf
Continue cooking for about one hour allowing soup to reduce.
Remove bay leaf before serving. Add additional salt if needed.