Another slow cooker recipe! Tomato Soup is usually a favorite in the fall and winter among most right? Well here's a great recipe I tried out of a cook book that was delicious! When you roast the tomatoes in the slow cooker, it intensifies the flavor!
2 – 28 ounce cans peeled whole tomatoes, drained
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 cup chopped red onion
6 cloves garlic, chopped
1 1/2 teaspoons salt
Pinch of Red Pepper Flakes
1/2 cup vegetable broth
1 cup whole milk ricotta cheese (optional)
1 1/2 cups cream
Combine tomatoes, olive oil, basil, marjoram, onion, garlic, salt, pepper flakes, and broth in your slow cooker. Cover slow cooker and cook on low for 6 hours. Using an immersion blender or cool soup and use blender to puree the soup. Return to slow cooker. Whisk in the cream and cover again. Once soup is hot again serve.
Serves 8 people.
This recipe came from a great book if you are into Slow Cooking! This is all you need!