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Roasted tomato, red onion, garlic & basil soup with added red lentils done in the slow cooker. Now I don’t like tinned tomato soup but I thought I’d have a go, & this is delicious! Hitting the spot on a chilly autumnal day.
Ingredients:
10 tomatoes quartered
A whole garlic cut in half
One red onion diced
Salt & ground pepper & sprinkle of dried basil
300ml water
Method:
All the above drizzled with olive oil in the oven for 40mins 200deg to roast
Then all into the slow cooker with a chicken stock melt thingy & a vegetable stock cube – I only squeezed out half the roasted garlic bulb into the slow cooker
Add a handful of washed red lentils as these will thicken the soup, 300ml boiling water (to melt the stock cube)
More salt & ground pepper & a handful of fresh basil, stalks & all
On high for 3hrs. Blitz with a hand blender, season to taste if needed. Bit of an experiment, but turned out blooming lovely.
*you could leave out the chicken stock melt thingy to make vegetarian.
Roasted Tomato & Basil Soup
