Fresh tomato soup (lowfat crockpot)

6 Servings

Ingredients

Quantity Ingredient
8 mediums Tomatoes**
1 medium Onion, chopped
2 Carrots, peeled, thinly sliced
1 Garlic clove, crushed
1 tablespoon Brown sugar
1 tablespoon Fresh basil, chopped
1 tablespoon Parsley, chopped
2 teaspoons Worcestershire sauce
½ teaspoon Salt
⅛ teaspoon Pepper
3 cups Chicken broth, or bouillon

Directions

**Italian or plum tomatoes are ideal for this dish, but regular tomatoes may be used.

Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth or bouillon. Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls. Makes 6 servings.

Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen & Howard Fisher). I got from West Slope library. ISBN is: 1-55561-046-3 Typos by Brenda Adams <adamsfmle@...>; mc post 7/9/97 Recipe by: Mabel Hoffman's All-New Crockery Favorites Posted to MC-Recipe Digest V1 #663 by Badams <adamsfmle@...> on Jul 09, 1997

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