Is it just me, or has Facebook become increasingly bossy? My feed is inundated with THINGS I MUST DO: 9 photos every mother should have on her phone. 22 things to do with your kids before they move out. 5 essentials for their daily lunchbox. 15 foods to stop eating IMMEDIATELY. 17 tips for a loving marriage. 8 ways to express gratitude to your children. 18 things to do with old socks. 101 tips for a fulfilling life…. etc etc etc etc
All of which leaves me exhausted, harangued and vaguely guilty (since I’ve only got 3 photos, 15 things done, 2 lunchbox essentials, 5 foods I won’t eat, 12 more things needed for my marriage to be a success, all my old socks go straight into the rubbish and I never finished reading about everything needed for fulfillment).
So this post isn’t bossy at all. It’s just one way, which happens to be a really easy way, to make tomato soup that is very kid friendly and easily jazzed up to be delicious for grown ups too. The slow cooker makes it insanely simple.
Make it if you want – or don’t. Totally up to you.
Slow cooker tomato & pasta soup
1 1/2 litres vegetable stock
800g can crushed tomatoes
1 large tomato (or two roma tomatoes), diced
1 red onion, diced
1 red capsicum, diced
1 large carrot, peeled, diced
1 clove garlic, peeled, chopped into a few pieces
1/2 tsp sugar
1 cup risoni soup pasta (stick to small pasta that cooks in under 8-9 minutes to avoid a starchy mess – the pasta in the picture is the biggest I’d try)
Place everything, except the pasta, into your slow cooker. Cook on low for 8 hours (it’s actually ready after 6, but cooking it for longer to suit your day’s schedule won’t be a problem).
Use a stick blender to blitz your soup up to a smooth consistency. Toss in the pasta. Stir well and recover. Leave for 25-30 minutes until your pasta is cooked.
Serve with bread, grilled cheese on toast, or adults might like a scattering of parsley, basil, chopped fresh tomato, feta and olives.
Serves 2 adults and 3-4 kids