Get a dose of winter vitamins with this hearty tomato soup. Great with Cameron Fowler’s fresh bread!
The best thing about this soup is that all the ingredients go into the crockpot (slow-cooker) in the morning then the soup is ready whenever you are.
Put it on. Walk out the door. Return to a house where dinner’s ready and it smells delicious!
Ingredients:
There are only a few ingredients. Adjust the amounts to suit your taste buds.
You can buy the roasted red peppers in a large tin or jar at Moore Wilson’s and freeze them in bags (see photo) for future soups.
Either diced or whole large tins of tomatoes are fine – it will all be the same once it’s whizzed. Moore Wilson’s sell large tins — they’re around 3kg. Smaller portions can be sourced at the local supermarket.
Chicken stock can be fresh or made into liquid from powder.
Variations:
Add other things as you wish — some people like a bit of sugar, a few chopped carrots, thyme or chilli powder. The original recipe cooked the garlic and onion in oil first but it’s ok to fire it all in 🙂
Into the crockpot:
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2 cloves garlic
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1 diced onion
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3 roasted red peppers
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1 large tin of tomatoes
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2 cups chicken stock
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Salt and pepper to taste
After 6–8 hours it’s ready to blend and serve. I use a metal stick blender.
Nice served with a dollop of sour cream, fresh parsley and fresh bread on the side.
Souper!
