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Slow Cooker Fire Roasted Tomato Soup * *

Slow Cooker Paleo Fire-Roasted Tomato Soup

  • Cooking Time:

    3-6 hours
  • Servings:

    10

Ingredients

2 T. coconut oil
2 medium yellow onions, thinly sliced
1 tsp. sea salt
1.5 tsp. curry powder
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. red pepper flakes
56 oz. fire-roasted whole tomatoes
5 c. water
14 oz. can coconut milk

When I think of Winter and what I like to eat, I often think of childhood recipes that always hit the spot. With this recipe for Slow Cooker Paleo Fire-Roasted Tomato Soup, your adult palate will be thanking you, but the kid inside will be smiling too.

  1. Melt coconut oil in large saucepan on stove top.  Add sliced onions to pan.  Saute until onions are very tender, but not browned.
  2. Add all of the seasonings and spices and saute for another minute or so.
  3. Transfer cooked onions and spices to crock.
  4. Next, add tomatoes in their juices to crock and 5 cups of water.
  5. Cover and crock on HIGH 3 hours or on LOW 6 hours.
  6. Next, puree soup with a hand blender, or add contents to a stand blender and blend until smooth. Add contents back to crock, add coconut milk and stir.
  7. Cover and crock another 1 hour on LOW.

NOTE: Coconut milk can be replaced with chicken stock or water, if desired, but makes for a thinner soup.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Fire Roasted Tomatoes

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Melissa
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Melissa

I am hoping to learn to can this summer and was wondering if this recipe, as is, is suitable for canning? Would I “need” to use the chicken stock instead of the coconut milk or will it can nicely with the coconut milk in it? Thanks!

becci
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becci

Making this for dinner as I’m typing this 🙂 the only thing I don’t like is the blending with a hand blender! On the last hour of it cooking so ill let y’all know how it taste!! Ohh and I didn’t get the fire roasted tomatoes 🙁 the store didn’t have them!! But hey it may still taste amazing so we will see!

becci
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becci

That was a no go for us 🙁

Laurie S
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Laurie S

It is a winner in my house! I used diced fire roasted tomatoes in a can. They were perfect. Didn’t need to emulsion blend, as it was fine the way it was; however, I did and it was still great! Made with grilled cheese on sourdough. Great flavors. Might adapt by adding red bell peppers and spice it up with more red pepper flakes… but amazing taste… Not your typical tomato soup.

Julie G
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Julie G

This was not a winner in our house….I think it had too much curry for our taste….maybe we will back off the spices a bit and try again…my daughter said it tasted like Indian tomato sauce….

Robert
Guest
Robert

This is somewhat similar to my roasted red bell pepper bisque recipe. However, I make a point not to boil the coconut cream.
——————————–
3 tbsp margarine/butter
1 small yellow onion, minced
2 cloves garlic, minced
~2 cups low sodium broth (vegetable or chicken)
1/2 tsp curry powder (optional)
1/2 tsp black pepper
1/2 tsp red chili pepper flakes
2 tsp rosemary
1/2 tsp mixed Italian spices
2 bay leaves
16 oz jar roasted red bell peppers (with its saltwater/citric acid)
3 tbsp tomato paste
28 oz can whole plum tomatoes

2 cans coconut milk (2 x 15 oz)

Amy
Guest
Amy

I was really looking forward to this recipe, a tomato soup with coconut milk, YUM! Unfortunately, this is NOT a tomato soup. It is not even red. My soup came out yellow, and tasted like curry, and was really spicy. My kids and I ate it and enjoyed it, but it definitely was NOT tomato soup in any way, shape, or form. I would remove the curry and red pepper altogether and add tomato paste as part of a recipe change. I will not be making this again.

Kristin
Guest
Kristin

I made a bunch of alterations to this recipe, as I don’t think my family would care for the Indian-inspired flavors. I omitted all of those spices and the onions as well, just to see if it’d be ok without them. I kept it very simple- 2 cans of tomatoes (1 regular, 1 fire roasted), 1 can coconut milk, salt, red pepper flakes, and onion powder. My family loved it! My favorite part is the texture and fresh flavor… so much better than any canned tomato soup! This will be my go-to tomato soup from now on! 🙂

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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