Roasted Tomato Soup
Tomatoes are a good source of potassium, manganese and magnesium they have Vitamin A, C and K, this recipe is great hot, but it is also suitable served cold.
- 2 lbs Roma tomatoes, sliced
- 4-6 garlic cloves, peeled
- 1 onion, chopped
- 2 cups low-sodium broth
- ½ tsp extra-virgin olive oil
- Pepper to taste
- Garnish with some Fresh Basil
Preheat oven to 425. Line a baking sheet with aluminum foil.
Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
Drizzle with Olive Oil and season with pepper.
Roast vegetables 30-40 minutes or until the food start to char but not burn.
Add tomatoes, onion and garlic to the slow cooker along with the broth.
Stir to mix well.
Cook on HIGH 2 hours.