Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 pounds very ripe tomatoes, cored (about 7 large)
- 1 cup vegetable broth or water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- Fresh goat cheese
- Chopped fresh basil
Directions
- In a large skillet over medium-high, heat oil. Add onion and garlic and cook 2 minutes. Transfer ingredients to a slow cooker crock. Add tomatoes, broth or water, sugar, salt and black pepper to crock.
- Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours or until tomatoes are soft. Let cool slightly, then puree soup in small batches in a blender.
- Serve with goat cheese and chopped fresh basil.
Serves: 8
