she's a threadhead


Two Sundays ago I was lucky enough to have a reasonable turnout for the 2nd Starving Artists Soup Kitchen (SASK). All the new faces were able to delight in a few songs from Alana Leprich’s acoustic guitar, and enjoy the all-time award winning combination of tomato soup & grilled cheese. saskfebLike last time, I made a large pot of soup in my slow cooker, unlike last time the soup turned out really tasty and I fully encourage you to try this recipe!

Tomato & Basil Soup (dans la Slow Cooker)
– olive oil
– 3 large carrots, peeled and diced
– 2 medium onions, adequately chopped
– 2 cloves of garlic
– salt
– 4 28-ounce cans of whole tomatoes
– 4 cups of vegetable broth
– 10 basil leaves, chiffonade 

Step 1) Cover the bottom of your slow cooker (my is six quarts) with olive oil and throw in the carrots, onions and garlic. Stir them with a spoon and sprinkle with salt.
Step 2) Add the tomatoes and the vegetable broth, stir again.
Step 3) Stir in the beautiful smelling basil and leave to cook for 4 – 6 hours.
Step 4) When ready/an hour before serving unplug the slow cooker and let it cool.
Step 5) Use an immersion blender to smooth out the soup into a delicious hot mess.
Step 6) Get a new friend to make grilled cheese sandwiches & enjoy!

Let me know if you try this recipe. Otherwise, have a great weekend!


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