Been a while since I’ve made Slow Cooker roasted tomato soup. On high for 4 hours.
Ingredients:
5 packs of salad tomatoes (6 in each pack)
1 onion
5 cloves garlic
2 carrots
1 medium potato
Beef stock pot
1 pint water
Sugar
Oil
Method:
Halve the tomatoes and onion and place in a roasting tray with the garlic cloves.
Pour a little oil over the tomatoes and sprinkle a little sugar over them too.
Roast in the oven for around 30 mins until softened.
Add the roasted ingredients to the slow cooker with the juices.
Chop the carrots and potato and add to the sc.
Add beef stock pot and water.
After 4 hours on high blend the soup. If it’s too thick for your liking add more water or milk. I added a glug of milk.
by Nikki Johnson