Ingredients
- 2 x 400g cans chopped tomatoes
- 1 red onion, chopped
- 1 carrot, chopped
- 1 rosemary sprig
- 2 tbsp tomato purée
- 1 vegetable stock cube
- 2 bay leaves · 2 tbsp double cream
- croûtons, to serve (optional)
Preperation Time
5 mins
Cook Time
3 hrs
Method
STEP 1
Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.
STEP 2
Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.
