Fresh Tomato Soup(Slow Cooker Recipe)

• 8 medium tomatoes
• 1 onion, chopped
• 2 carrots, sliced thin
• 1 garlic clove, crushed
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh basil, chopped
• 1 Tbsp. parsley, chopped
• 2 tsp. Worcestershire
• 1/2 tsp. salt
• pepper
• 3 c. chicken or vegetable stock

1. Italian or plum tomatoes ideal, but regular tomatoes can be used.
2. Drop tomatoes in boiling water 15 to 20 seconds.
3. Rinse in cold water and remove skins.
4. Cut in half crosswise.
5. Squeeze and discard seeds.
6. Combine in slow cooker with rest of ingredients. Cover and cook on low 5 to 6 hours until veggies are soft.
7. Puree blender or food processor (can add small amount half and half in last batch for creamier soup).
8. Makes 6 servings.

tomatoes, onion, carrots, garlic, brown sugar, fresh basil, parsley, worcestershire, salt, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789768 (may not work)