Winter Tomato Soup

Slow Cooker Recipe

Cooking Times

Ready in: 5+ hours
Prep time: 10 minutes
Cook time: 5 - 6 hours
Serves: 4 - 6


  • 2 medium Cal-Organic Yellow Onions
  • 1/2 cup unsalted butter
  • 28 oz. crushed tomatoes, Italian style
  • 1/2 cup vermouth or dry white wine
  • 1 tbsp. sugar
  • 1 tsp. tarragon
  • 2 tsp. kosher salt, to taste
  • 1 tsp. black pepper, to taste
  • sour cream, for serving
  • fresh basil, for garnish


  1. Peel and chop the onions. Melt the butter in a large skillet over medium heat. Add onions and cook, stirring, until golden, about 15 minutes.
  2. Combine tomatoes, vermouth, sugar, and tarragon in the slow cooker. Add the onions and butter, scraping out the pan.
  3. Cover and cook on low for 5 to 6 hours.
  4. Puree with an immersion blender. Season to taste with salt and pepper.
  5. Ladle the hot soup into bowl and garnish with a spoonful of cold sour cream and a fresh basil leaf.

Recipe and image from our e-book Hearty Slow Cooker Recipes

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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.