Rustic Tomato SoupCuisinart Original Recipe
Sautéing the vegetables gives the soup
a rich, sweet flavor.
1 tablespoon olive oil
3 garlic cloves (reduce to 2 cloves for MSC-400 model), smashed
1 medium onion, roughly chopped
2 medium carrots (reduce to 1 carrot for MSC-400 model), sliced
2 celery stalks (reduce to 1 stalk for MSC-400 model), roughly chopped
1½ teaspoons (reduce to 1 teaspoon for MSC-400 model) kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
3½ pounds plum tomatoes, about 15 (reduce to 2 pounds for MSC-400 model), chopped
2 teaspoons dried basil
1 teaspoon marjoram
6 sun-dried tomatoes
¼ teaspoon baking soda
4 cups vegetable stock
1. Put the olive oil in the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Once hot, add garlic, onion, carrots, celery and a pinch each of the salt and pepper. Sauté until soft and golden, about 8 to 10 minutes, stirring occasionally.
2. Add remaining ingredients and stir to combine. Cover and switch to Slow Cook on Low for 4 hours.
3. Once unit switches to Keep Warm, blend to finish soup. 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. Taste and adjust seasonings
ServingsMakes about 12 cups (for MSC-600); Makes about 8 cups (for MSC-400)
Nutritional information per serving (1 cup):
Calories 34 (33% from fat) • carb. 4g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 442mg
• calc. 24mg • fiber 1g