Slow Cooker Tomato and Basil Soup

Method

Make it happen

1. 01

   For meat soups, use fully thawed meat. Warm olive oil in a pan and soften the onion for 4 minutes; add garlic for 30 seconds.

2. 02

   Transfer to the slow cooker, pour in the stock and add the ingredients as directed.

3. 03

   Add tomatoes, grated carrot, purée and oregano with the stock; keep basil aside.

4. 04

   Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the vegetables are soft.

5. 05

   Blend carefully in batches using a stick blender suitable for hot liquids, then stir in torn basil.

6. 06

   Taste before seasoning, especially if using ham or salty stock, and serve piping hot.