Step 1 - Prepare the ingredientsChop the tomatoes into large pieces, and the onion & garlic into small piecesMake the vegetable stock
Step 2 - Heat the ingredientsHeat oil and butter in saucepanAdd & fry the onion until softened, add the garlic and fry for another 1 minute.Then add the chopped tomatoes, stock, oregano, white wine and sun-dried tomato paste.Stir and heat to just below boiling
Step 3 - Slow CookerPour everything into the slow cooker and put on high for 1 hourafter 1 hour switch to low for another 4 hours
Step 4 - The Food MillLeave to cool for a few minutes and then run through food mill.
Step 5 - Finalise the soupPour into clean saucepan and add basil and cream and heat until just below boiling
Video
Notes
If you are using a food processor (and not a mill) then run the processed soup through a sieve to get a clear liquid
Nutrition
Serving: 250ml | Calories: 190kcal
Made this recipe ?
Would be great if you could click on a star above right (below the main picture) to rate it