Slow Cooker Tomato Basil Soup
2 28 oz cans whole peeled tomatoes
1 8 oz can tomato sauce
2 tbsp tomato paste
1 1/2 c chicken stock (or vegetable)
1 onion (diced)
4 cloves garlic (minced)
1 red bell pepper (diced)
1 tsp sugar
Salt and pepper to taste
1 c heavy cream
4 oz crumbled goat cheese
Optional: leftover roasted vegetables (eggplant, summer squash, peppers)
1) Add tomatoes along with paste and sauce, onions, garlic, bell pepper, optional roasted vegetables, and stock to slow cooker. Season with salt, pepper, and sugar.
2) Slow cook on high for 2-3 h or low for 6 h.
3) Purée soup with immersion blender. Stir in cream and basil
4) Ladle into bowls and top with extra basil and goat cheese to taste
Can use fresh in-season roma tomatoes, 2-3 lb. Roast if possible at 425 x 30 min - can add other fresh veg to roasting pan if desired, including onion, garlic, and pepper for recipe. Remove vegetable skins after roasting. This can be done the night before and held in fridge overnight.