gluten free / dairy free option / vegetarian option

Prep time: 20 minutes

Cook time: 4-6 hours

Another fantastic (easy) weeknight meal using the slow cooker. This soup is a favorite of both of my kids so don’t be afraid of the dry sherry and the cayenne in this recipe. But if spice is a big NO NO in your fam just do a dash of cayenne to start.  My daughter is a traditionalist and pairs this with a grilled cheese. My son who is not a fan of cheese usually has crackers or buttered toast as his accoutrement and my hubby and I either do a big salad or open faced sandwiches.  This soup would also go well with the Grilled Goat Cheese Sandwiches I made last week. Whatever path you take you are sure to love this soup and you will have plenty for lunches throughout the week. Enoy!! nom nom

2 TBS unsalted butter or vegan butter

3 (14oz) can diced tomatoes, drained, juice reserved

1 onion, minced

1 TBS brown sugar, coconut palm sugar/sucanat are great unrefined options

1 TBS tomato paste

salt and pepper

2 TBS GF all purpose flour; rice flour will work as well

3 cups chicken broth; vegetable broth if vegetarian

2 bay leaves

2-3 ounces of goat cheese, 1/2 cup non-dairy creamer or blended silken tofu

1/2 TBS – 1 TBS dry sherry

pinch of cayenne

1. Melt butter in skillet over medium high heat. Add tomatoes, onion, sugar, paste, 1/2 tsp salt and cook until tomatoes are dry and lightly browned 10-15 minutes.
2. Stir in flour and cook for 1 minute. Slowly, whisk in one cup of broth, scraping up the browned bits; transfer to slow cooker.
3. Stir in remaining broth, reserved tomato juice, and bay leaves into cooker. Cover and cook 4-6 hours on low. Note: Due to timing issues I have cooked this for 8 hours on low and it was perfectly fine!
4. Turn slow cooker to Warm setting. Discard bay leaves. Puree soup with an immersion blender or transfer to a blender then back to the crockpot. Stir in dairy, dry sherry and cayenne pepper.