Get a dose of winter vitamins with this hearty tomato soup. Great with Cameron Fowler’s fresh bread!
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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 🙂
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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!