Recipe - Fresh Tomato Soup (Lowfat Crockpot)

8 md Tomatoes**
1 md Onion, chopped
2 Carrots, peeled, thinly
cut or sliced up
1 Garlic clove, crushed
1 tablespoon Brown sugar
1 tablespoon Fresh basil, chopped
1 tablespoon Parsley, chopped
2 teaspoon Worcestershire sauce
One half teaspoon Salt
1/8 teaspoon Pepper
3 cup Chicken broth, or bouillon

**Italian or plum tomatoes are ideal for this dish, but regular tomatoes
may be used.

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 slowcooker 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. Makes 6 servings.

Note to me: This cookbook is published (1991) by Fisher Books (Bill, Helen
& Howard Fisher). I got from West Slope library. ISBN is: 1555610463

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 7/9/97

Recipe by: Mabel Hoffman's AllNew Crockery Favorites Posted to MCRecipe
Digest V1 #663 by Badams adamsfmle@sprintmail.com on Jul 09, 1997