Recipes

9
Soups & Stews
Rustic Tomato Soup
Sautéing the vegetables gives the soup
a rich, sweet avor.
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups
3 tablespoons olive oil, divided
3½ pounds tomatoes, halved and
seeded, divided
3 garlic cloves, smashed
1 medium to large onion, roughly
chopped
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
2 pinches sea or kosher salt
pinch freshly ground black pepper
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable broth or stock
1½ teaspoons sea or kosher salt
¾ teaspoon freshly ground black
pepper
1. Preheat the Cuisinart
®
Multicooker to
Brown/Saute at 400°F. Once preheated,
add 1 tablespoon of the olive oil and half
of the tomatoes, skin side down. Brown for
about 5 minutes. Turn and brown second
side for another 5 minutes. Remove and
reserve. Add the second tablespoon of oil
and remaining tomatoes. Repeat as above,
scraping the bottom as needed to prevent
burning.
2. Reduce the heat to 350°F. Add the reserved
tomatoes, garlic, onion, carrots, celery,
salt, pepper and spices. Sauté until soft
and golden, about 8 to 10 minutes, stirring
occasionally.
3. Add remaining ingredients and stir to
combine. Switch from Brown/Sauté to Slow
Cook on Low. Cover and set timer for 4
hours.
4. Once unit switches to Keep Warm, use
an immersion blender* to blend soup in
the cooking pot to finish. Taste and adjust
seasonings as desired.
*If you do not have an immersion blender,
you can use a countertop blender. Divide the
solids from the liquid and add some of the
liquid to the blender, then follow by about
1
/
3
of the solids. Blend until smooth. Repeat with
remaining ingredients.
Nutritional information per serving (1 cup):
Calories 111 (43% from fat) • carb. 13g • pro. 4g
• fat 6g • sat. fat 1g • chol. 0mg • sod. 808mg
• calc. 53mg • fiber 4g