Herbed tomato soup with garlic toasts

Name: Herbed tomato soup with garlic toasts
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Serves 6
Ingredients: 5 garlic cloves, peeled and halved; ½ teaspoon freshly ground black pepper; 2 kg (4 lb 8 oz) mixed tomatoes (see Tip); 2 tablespoons fresh oregano leaves; small handful flat-leaf (Italian) parsley leaves, chopped; 1 dried bay leaf; 1 teaspoon sea salt; 1½ tablespoons brown sugar; small handful whole basil leaves; 375 ml (13 fl oz/1½ cups) tomato juice; 1 long red chilli, halved lengthways; 1 tablespoon red wine vinegar or sherry vinegar; 4 thick sourdough bread slices; 80 ml (2½ fl oz/¼ cup) olive oil; 1 red onion, cut into wedges

Preparation info

Serves
6

Difficulty
Medium
Ready in
7 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This soup is best made at the height of summer when tomatoes are at their ripest and most flavoursome.

Ingredients

2 kg (4 lb 8 oz) mixed tomatoes (see Tip)
small<

Soup
Vegan
Summer

Method

Using a sharp knife, cut a cross in the base of each tomato, except for any cherry tomatoes. Working in batches, blanch the tomatoes in boiling water for 30 seconds, until their skins loosen. Drain the tomatoes and leave until cool enough to handle, then peel the skins away from the cross. Cut each tomato into quarters and remove the core.

Arrange the fresh herbs in a slow cooker. Scatt