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Sautéing the vegetables gives the soup
a rich, sweet flavor.

Rustic Tomato Soup

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
as desired.


Servings: Makes about 12 cups (for MSC-600); Makes about 8 cups (for MSC-400)

Nutritional information per serving

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

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