Summer Tomato Soup


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

It might seem odd to slow-cook good summer tomatoes for a simple soup like this one, but they stay fresh-tasting and summery even after a daylong stint in the slow cooker. For an exceptionally smooth and luscious soup worthy of dinner guests, either peel the tomatoes in the morning or strain the soup after you puree it in the evening.


  • pounds (2 kg) ripe tomatoes
  • 2 (14- to 16-ounce/400- to 455-g) cans white beans, drained, or about 3 cups cooked and drained white beans
  • 1 large sprig fresh basil
  • 1 cup (240 ml) vegetable stock
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons cream cheese (optional)



    If you’re not planning to strain or food-mill the soup in the evening, you might wish to peel the tomatoes now (a serrated peeler is good for this). Coarsely chop the tomatoes and put them in the slow cooker with the beans, basil, stock, 1 teaspoon salt, and several grindings of pepper. Cover and cook on low for 8 hours.


    With an immersion blender, puree the soup until very smooth. If you’d like, pour the soup into a sieve set over a large bowl or pot and push it through with a rubber spatula (or pass it through a food mill fitted with the smallest-holed disk), discarding the seeds and bits of skin in the sieve, then return the soup to the cooker to reheat. Blend in the oil and the cream cheese, if using. Season with more salt and pepper, if needed, and serve.