The other day, I found myself with an overabundance of cherry tomatoes. (You know when you buy groceries, and then get home and realize you already had a few of the items hiding in the back of the fridge?) Anyways, I set out to find a recipe for all these tomatoes, tweaked it a bit, and figured out a yummy soup that I cooked overnight! It ended up tasting like a soup I would get in a restaurant, and it was very little work.
2 cups cherry tomatoes
3 tsps miced garlic (or more, if you like)
3 tsps miced garlic (or more, if you like)
1/4 medium red onion, finely chopped
1 tablespoon olive oil 1 tablespoon balsamic vinegar
3-4 chopped basil leaves (or 4 frozen basil cubes from Trader Joe's)
salt
pepper
2 cups fat-free vegetable or chicken broth
1 tablespoon olive oil 1 tablespoon balsamic vinegar
3-4 chopped basil leaves (or 4 frozen basil cubes from Trader Joe's)
salt
pepper
2 cups fat-free vegetable or chicken broth
The night before, place all ingredients in a crockpot. Set to low, and go to sleep. The next morning, do not panic: it will look like a mess of mushy tomatoes. Add some water if needed so all tomatoes are floating, stir, and set crockpot to HIGH. When you are ready to eat lunch, use a stick blender, or place the mushy mess in a conventional blender. Blend until smooth. If you want a creamier soup, add a pinch of milk. This tastes amazing with some whole wheat toast and a bit of parmesan on top! My kids both loved this soup, and I think it would make a great pasta sauce, too.
That sounds awesome!
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