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Tomato Soup
4 cans (14 ounces each) diced
tomatoes, juices drained
3 garlic cloves peeled, and chopped
1 large onion, peeled, and chopped
2 medium carrots, chopped
2 medium celery stalks,
tops removed, chopped
4 cups chicken or vegetable stock
1 bay leaf
1 teaspoon dried basil
½ teaspoon thyme
Makes 8 servings
Place tomatoes, garlic, onion, carrots and celery in the ceramic pot of the Cuisin
-
art
®
Slow Cooker. Add the stock, bay leaf, basil, and thyme. Cover and press the
on/off button to turn the unit on. Set time for 6 hours and press Simmer, until
vegetables are tender. Slow cooker will automatically switch to Warm when cook
-
ing time has elapsed.
Serve as is for a rustic soup, or purée with a Cuisinart
®
Hand Blender or blender for
a more refined one.
Nutritional information per serving (1 cup):
Calories 58 (2% from fat) • carb. 12g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 437mg • calc. 51mg • fiber 4g