I’m on a personal mission to convert everyone to slow cooking! Yes, it means we eat healthier and saves us money on groceries as we can batch cook, but most importantly it frees you up at the end of the day for Wine O’clock! Have I convinced you yet?
What’s Slow Cooker Sunday?
Every week I run this linky so that we can share and be inspired by others recipes. It doesn’t have to be one of your own recipes; it can simply be one off the web that you love. If you don’t have a blog you can always leave your recipes in the comment section.
Tomato and Red Pepper Soup
I was absolutely thrilled that our daughter enjoyed this soup, she’s used to Campbell’s Tomato Soup in a tin. There is nothing wrong with it but it does have a lot of sugar, hence why she likes it so much.
Cooking Temp: High
Time: 3 hours
- 2 TBSP Olive Oil
- 1 Onion Chopped
- 1 Red Pepper diced
- 750 g of tomatoes, roughly chopped
- 1/2 tsp of Lazy Garlic or 1 clove
- 600 ml of Chicken Stock
- 1 TBSP Tomato Puree
- 2 tsp of Caster Sugar
- 1 TBSP Balsamic Vinegar
- Salt and pepper
Heat the oil in a frying pan, fry the onions for about 3 minutes until they are soft. Add the pepper, tomatoes and garlic and fry for another minute.
Add the stock, tomato puree, sugar, vinegar and season with salt and pepper. Bring to a boil and then transfer to the slow cooker. Cover and cook on high for 3 hours or until tomatoes are soft.
Use a stick blender to puree the soup. Pour into bowls and serve with crusty bread.
The sweetness in this soup comes from the Red Peppers and a bit of added Caster Sugar. The original recipe is from Sara Lewis. The only changes I made were using Chicken Stock as I realised I didn’t have any vegetable stock in the house and I did add a bit of milk to our daughters to cool it down before serving. I would be tempted use plum tomatoes next time.