Slow cooker tomato soup

• cans chopped tomatoes2 x 400g g
• red onion↗1

  chopped

• carrot↗1

  chopped

• rosemary sprig↗1
• tomato purée↗2 tbsp tbsp
• vegetable stock cube↗1
• bay leaves↗2
• double cream↗2 tbsp tbsp
• croûtons↗

  to serve (optional)

Step-by-step instructions

1. 1

   Tip everything except the cream and croutons into the slow cooker along with 500ml hot water. Cook on high for 3 hrs or low for 5 hrs.

2. 2

   Remove the rosemary. Blend the soup either using a hand blender, which you can do in the slow cooker, or in a jug blender until smooth. If you like a thinner soup, you can add up to 250ml more hot water. Will keep chilled for three days. Spoon into bowls, drizzle over a little cream and scatter with croutons, if using.