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Crockpot Recipe - FRESH TOMATO SOUP

Ingredients:
8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 garlic clove -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Directions:
Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth (or bouillon). Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.

General Food Recipe Tip:

The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Note that both of these temps are well above the minimum safe temperature of 140 degrees.