Slow Cooker Tomato Soup

What’s better on a cold winter night that warm soup with a dollop of ricotta or burrata? Mmmm so good!

Ingredients:
1 tbsp olive oil
1 c finley chopped celery
1 c finely chopped carrots
1 c finley chopped onin
1 28 oz can whole peeled tomoatoes
3 1/2 c vegetable broth
1 sprig thyme
1 parmesan rind
1/4 c fresh basil
1 bay leaf
1/2 c ricotta or burrata 

In the sauté mode heat the oil over medium heat and add the celery, carrot and onions and cook until soft. 

Pour the tomatoes into the cooker with the broth, thyme, rind and bay leaf. Cover and cook on low for 6 hours.

Use an immersion blender and purée until smooth. Garnish with ricotta or burrata and basil. 

Serves 6.

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