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Slow Cooker Roasted Tomato And Garlic Soup
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- #128442
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar
directions
Preheat oven to 425 degree F.
In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes.
Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture.
Stir the broth, tomato paste, bay leaf and thyme into the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
Discard the bay leaf, and transfer the soup to a blender or food processor; puree in batches until smooth.
Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve.
added by
char4239
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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