The recipe called for 8 tomatoes, but since I bought Romas from Sam's Club, I used the whole bag which gave me about 13. It was perfect. I chopped those babies up and threw 'em in the crock pot. In the bottom I have my red onion, which is truly my onion preference over yellow or white. And don't even ask me to use green onions, in the words of Grace..."iscusting". Anyway, so I have my tomato, onion and big frozen celery and carrot pulp. I also added some brown sugar and tomato paste. On a side note: Why do they make tomato paste cans so big? I never use them all. Now I have to make a Boboli to use this sauce up. I might get frisky and make a cauliflower crust...never been done, something to try. I also added minced garlic and the rest of my vegetable broth. Turned on the crock pot and let it do its magic. The soup was done in about 2 hours. Now for the magic, the most exciting part! I added my cream and went to town with my immersion blender. I don't know why, but I have always wanted one and now mama has one. I didn't want to spend a fortune, so I got a quick cheap one. The things I am going to mash up with this. In another post I may talk about my idea for banana ice cubes for my juices. So I blended everything in batches. I first used the immersion blender, but there was too much soup for the blender to handle so once it was cool, I blended it with my Ninja and got the consistency I was looking for. I did add salt, white pepper and black pepper to taste before I blended as well. All in all, this soup turned out pretty dang good. I would actually consider eating it rather than just dipping my grilled cheese.
The grilled cheese is nothing souper fancy...see what I did there?! We used the Artisan bread and Colby Jack cheese. I added a slice of Gouda to mine, because if I am going to eat cheese, I am going big.