Karen Miner is the Food & Travel Assignment Editor for SheKnows, ChefMom and FabulousFoods. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of ori...
Slow cooker soups might make you think heavy and hearty meals, but this light and refreshing tomato soup is perfect for warmer days. Add a nice big chunk of garlic bread, and you’ve got yourself a delicious summer meal.
If you have a hectic schedule, slow cookers can save the day when it comes to getting dinner on the table. But sometimes you don't even have the many hours needed to let the slow cooker do its work. With a short cooking time, this fresh tomato soup can be tonight's dinner, with a garnish of seared bay scallops to add a little pizzazz to your bowl.
Slow cooker tomato and pepper soup with seared scallop garnish
2 bell peppers (red, orange or yellow)
1-1/2 pounds fresh tomatoes
1/2 cup chopped shallots
3 garlic cloves, minced
1 tablespoon olive oil, plus more for roasting peppers
1 tablespoon unsalted butter
1-3/4 cup low-sodium chicken broth
1/2 cup white wine
1/2 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
1 teaspoon chopped fresh thyme
1/4 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon pepper
Seared bay scallops, recipe below
Roast bell peppers by coating them with olive oil and charring over a grill or under a broiler. Turn peppers to char evenly. Remove when peppers are almost completely charred. Place peppers in a bowl and cover with plastic wrap. Let steam for a few minutes, then peel charred skin off, remove stems and seeds. Roughly chop the flesh of the peppers and reserve.
In a pan, heat one tablespoon olive oil and butter over medium heat. Saute shallots until soft, then add garlic and cook about 30 seconds longer. Reserve.
Roughly chop tomatoes and reserve all juices.
In a slow cooker, combine chopped peppers, shallot and garlic mixture, chopped tomatoes and juices, chicken broth, white wine, balsamic vinegar, red pepper flakes, thyme, salt and pepper. Cook on high for about two hours, until tomatoes are completely softened.
Using an immersion blender, puree soup in the slow cooker. Stir in heavy cream, add salt and pepper as needed, and let cook in slow cooker for one hour longer.
Serve with a garnish of seared bay scallops.
Seared bay scallops
Season scallops lightly with salt and pepper. Heat olive oil in a pan over high heat. Add scallops to hot oil and cook quickly, no longer than one minute.
Note: Cook a handful of scallops per person and add to tomato soup just before serving.