Slow Cooker - Soup

Lara

Probably daft questions but can I reheat soup in a slow cooker?
When making vegetable soup do you need to liquidise some of it or just cut up all veg in small pieces?
I make a nice celery soup but have not tried it in the slow cooker. Do I just put all the ingredients in and leave for 4/5/6 hours?

I am making soup for Monday lunchtime (have some friends for quick lunchtime snack) but would like to make it today and then freeze it so there is very little to do on the day. I was going to make a vegetable one with fresh homemade bread. As they are coming at 12noon there wouldn't be enough time to leave it to cook that morning as realistically I wouldn't put it on until 8am or later. Hence the reheat question.

Thanks for your help:o .

Tabs_2

Hi there,

I would say it's fine to reheat soup in a slow cooker, however, would it be quicker to do so in a pan on the hob or in a microwave?

When I make vegetable soup, I chop all veg into smallish pieces and cook in the slow cooker for around 5 hours. I then take out about 2/3rds to whizz in the blender, add it back to the slow cooker and stir well. I think it would still be as nice without the blending though - I blend my soup just so that the liquid is quite thick and creamy looking!

HTH

comping_cat

Yes, you can reheat soup in the SC, and you prob have plenty of time, as long as its defrosted before you put it in the SC!!! As for chunks in soups, i think its individual choice, i prefer mine blended, but if you want to leave small chunks then thats fine!!!!

Lara

Thanks to you both :beer: . I also prefer my soups thick and creamy looking. Yes I could reheat in the microwave etc but I wanted to have a load in the slow cooker so they could help themselves if they wanted more.

What's the betting I get up really early Monday morning and put my all prepared veggies on to cook fresh! lol That way I could freeze what's left over, if any:p. Mind you I could end up making soup all weekend and freezing it!

Better not forget to put the breadmaker on.........................:eek:

Many thanks once again!

Lara

Quite a few of the recipes I've seen all add a tin of chopped tomatoes, mixing some flour with the juice first. I'd never thought of this. Can someone tell me why because all I can think of is it gives it a tomato taste .

Swan_2

Lara wrote:

Quite a few of the recipes I've seen all add a tin of chopped tomatoes, mixing some flour with the juice first. I'd never thought of this. Can someone tell me why because all I can think of is it gives it a tomato taste .

don't know about adding flour, personally I prefer my soup thickened by veg or pulses. but I sometimes put in a tin of tomatoes to add depth of flavour, instead of soy sauce or stock cubes

jobbingmusician

Yes, a friend of ours makes delicious carrot and coriander soup, and thickens it by liquidising a tin of butter beans

Swan_2

jobbingmusician wrote:

Yes, a friend of ours makes delicious carrot and coriander soup, and thickens it by liquidising a tin of butter beans

oh that sounds really good, must give it a try, I love butter beans

Lara

Liquidised butter beans I should be able to manage but don't like them otherwise! Well I made the soups on Sunday and put in fridge for yesterday. Gave them the celery soup though because the veg didn't look very appetizing so possibly that's why they suggest tinned tomatoes . It was nice and thick though but a yukky brown colour - possibly I put too many different rooted veggies in. I'll eat it for the next few days - should mange to shift a few pounds in the process - hopefully! :j:D .

Mics_chick

Bought a slow cooker but not used it yet!

Seen lots of posters talk about veggie soup by throwing in anything they have and a chicken stock cube.

Thought about having a go today but I'm not a confident cook so I need some help...

Is it too late to bother today or could I cook something for me & OH to have for later?

The only veggies I've got are frozen ones but I want to use them up cos some have been there for a while - are they ok to use for this?

My list of frozen veggies is:

Brussel sprouts
Sliced peppers
Broccolli
Cauli
Sweetcorn
Peas
Baby carrots
Swede/carrot mix
Whole green beans

I've got some fresh potatoes I could throw in too.

Also I didn't know whether to leave it chunky or blitz it after it's cooked?

Can anyone give me some advice on when to do it and what to chuck in?

kathyd_2

If you want soup for later you don't need to use a slow cooker. Use a large saucepan, chop an onion and sweat off for about 5 mins. I would then add all the veg with the exception of sweetcorn, peppers and green beans (may be stringy). Carry on sweating for a few more minutes then add your stock to cover veg. Bring to the boil, then simmer until veg are tender (probably only about 10-15 mins with frozen - or until your potatoes are cooked). If you prefer a thicker soup blend it, if not leave chunky. Don't forget the seasoning.