Dig out your slow cooker to make a homemade tomato soup. You can choose your own consistency and make a thinner soup, if preferred, by adding more water
Prep:5 mins
2 x 400g cans chopped tomatoes1 red onion, chopped1 carrot, chopped1 rosemary sprig2 tbsp tomato purée1 vegetable stock cube2 bay leaves2 tbsp double creamcroûtons, to serve (optional)
STEP 1Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.STEP 2Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.
