Use and Care Manual

9
Soups & Stews
Roasted Tomato Soup
Roasting the tomatoes gives the soup
a rich, sweet flavor – it is definitely worth
the extra step.
Settings: Roast
Brown/Sauté
Slow Cook
Makes about 8 cups
3½ pounds tomatoes, halved and
seeded
3 garlic cloves, smashed
2 tablespoons olive oil
2 pinches sea or kosher salt
pinch freshly ground black pepper
1 medium-to-large onion, roughly
chopped
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
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. Insert the roasting rack into the Cuisinart
®
Multicooker.
2. Lay the tomatoes, cut side up, and the
garlic on top of the rack. Drizzle with the
oil; sprinkle with the 2 pinches of salt and a
pinch of the pepper.
3. Cover and set to Roast at 375°F for 1 hour.
The tomatoes should have significant brown
spots and the garlic should be softened.
The longer the vegetables are roasted, the
sweeter the flavors will be, but be sure not
to let burn or they will be bitter.
4. Once the tomatoes are roasted, carefully
transfer from rack into cooking pot directly
and switch the unit to Brown/Sauté at
350°F. Add the onion, carrots and celery.
Sauté until softened and golden, about 8 to
10 minutes.
5. Add remaining ingredients and stir to
combine. Switch to Slow Cook on Low.
Cover and set timer for 5 hours.
6. Once the 5 hours have expired, the unit
will automatically switch to Keep Warm.
Using an immersion blender*, blend soup in
the cooking pot to finish. Taste and adjust
seasoning as desired.
* If you do not have an immersion blender,
you can use a countertop blender. Divide the
solids from the liquid and put some of the
liquid into the blender, then follow with about
1
/
3
of the solids. Blend until smooth. Repeat
with remaining ingredients.
Nutritional information per serving (1 cup):
Calories 98 (34% from fat) • carb. 15g • pro. 3g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 861mg
• calc. 46mg • fiber 4g