Soups & Stews; Rustic Tomato Soup - Cuisinart MSC-800 Series Instruction Booklet

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives the soup
a rich, sweet flavor.
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
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.
Multicooker to
®
*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
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
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