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Slow Cooker Tomato Soup

Serves 4

  • 15 g (½oz) fresh basil
  • 1 (2lb 5oz) tomatoes, roughly chopped
  • 40 g (1 ½oz) butter
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 tbsp. tomato puree
  • 400 ml (14 fl oz) vegetable stock
  • 3 tbsp. crème fraiche
  1. Pick the basil leaves off the stalks and set aside. Chop the stalks and add them to the pot of a slow cooker, along with all the remaining ingredients except the crème fraiche. Cover with the lid and cook on high for 3hr, until the tomatoes and vegetables are tender.
  2. Stir in the crème fraiche and reserved basil leaves. Blend the soup (in batches if necessary) until completely smooth, adding a little splash of stock or water if the soup is too thick. Season to taste and serve.