Eat it
During the Thanksgiving weekend, you and the family will be craving downtime. Between decorating the tree, watching football, making Christmas lists and groaning over Turkey Day indulgences, you'll need a simple, gratifying meal. Tomato soup, cooked with ease in your Crock-Pot, is just the answer. Try this recipe from 50 Simple Soups for the Slow Cooker by Lynn Alley (Andrews McMeel Publishing, $16.99) along with grilled cheese sandwiches. (Note: Though the recipe doesn't say so, we think you can use two cans of whole, peeled tomatoes in lieu of the real thing.)
-- June Naylor,
Special to the Star-Telegram
Real cream of tomato soup
2 to 3 pounds tomatoes, quartered
1/2 medium onion, quartered
1 to 2 cloves garlic
1 cup cream
Salt, to taste
Red chile flakes, optional
4 basil leaves, shredded
1. Place the tomatoes, onion and garlic in a 7-quart slow cooker. Cover and cook on low for 3 to 4 hours, until the tomatoes are soft and falling apart.
2. Using a hand-held immersion blender, puree the mixture until the desired texture is achieved. Stir in the cream and add salt to taste. If needed, you can add some water, but this will most likely not be necessary.
3. Add chile flakes to taste. Ladle soup into bowls and garnish each with basil shreds.