Slow Cooker Tomato Soup
- 1.75kgs tomatoes roughly chopped
- 4 cups beef stock
- 2 onions finely chopped
- 5 tbsps sugar
- 1 teaspoon fresh basil shredded
- 2 tbsps Worcestershire sauce
- ¾ cup cream
- Optional: 2 tbsps corn flour for thickening
- Place tomatoes, stock, onion, sugar, basil and Worcestershire sauce into slow cooker.
- Cover and cook on high for 3-4 hours or auto/low for 6-8 hours.
- Let the mixture cool slightly, then puree in batches.
- Pour the liquid back into the slow cooker and heat on high for 1-2 hours.
- If like me you prefer a thicker soup, 1 hour before serving mix the corn flour with about ¼ cup water and add to the soup, stirring well.
- minutes before serving add cream to soup and reheat.
- Serve with some lovely crusty bread and enjoy!
Recipe by Planning With Kids at https://planningwithkids.com/2010/07/12/slow-cooker-tomato-soup/
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