Name: Summer Tomato Soup
Ingredients: 3 tablespoons olive oil; 2 tablespoons cream cheese (optional); Salt and freshly ground black pepper; 1 cup (240 ml) vegetable stock; 1 large sprig fresh basil; 2 (14- to 16-ounce/400- to 455-g) cans white beans, drained, or about 3 cups cooked and drained white beans; 4½ pounds (2 kg) ripe tomatoes

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

It might seem odd to slow-cook good summer tomatoes for a simple soup like this one, but they stay fresh-tasting and summery even after a daylong stint in the slow cooker. For an exceptionally smooth and luscious soup worthy of dinner guests, either peel the tomatoes in the morning or strain the soup after you puree it in the evening.

Ingredients

4½ pounds (2 kg) ripe tomatoes
2 (14- to 16-ounce/<

Method

Morning

If you’re not planning to strain or food-mill the soup in the evening, you might wish to peel the tomatoes now (a serrated peeler is good for this). Coarsely chop the tomatoes and put them in the slow cooker with the beans, basil, stock, 1 teaspoon salt,