Page 46 - Workzbe Cookbook
P. 46
Crockpot Tomato Soup
Pair this soup with a grilled cheese or other sandwich for a filling mid-day meal.
Ingredients:
- 10-12 tomatoes
- 3 Tbs olive oil (x2)
- Salt and pepper to taste (x2)
- 2 large carrots
- 2 large stalks celery
- 1 large sweet onion
- 1 bunch fresh basil leaves
- 1 bunch fresh parsley leaves
- 4 cloves garlic
- 1 tsp herbs de Provence
- 2 cups vegetable broth
- 1 Tbs balsamic vinegar
- 1 bay leaf
Directions:
1. Pulse tomatoes in food processor until slurry forms.
2. Pour into oven dish (13x9) and drizzle with 3 Tbs olive oil, then salt and pepper.
3. Bake at 450 degrees for 20-30 minutes to roast.
4. Meanwhile, pulse carrot, onion, garlic and spices in food processor until smooth.
5. Saute this mixture in skillet with the remaining 3 Tbs olive oil until soft.
6. Start crock pot on low with broth, vinegar and bay leaf. Add tomatoes (after roasted) and
veggies (after sautéed).
7. Cook for 8 hr on LOW.
