Slow Cooker Tomato Vegetable Soup

By Michinthekitch

Ingredients

• 4 About 4 cups of tomatoes, quartered
• 1 small eggplant, chopped roughly (suggest Japanese eggplant)
• 1/2 small white one
• Small green pepper, chopped roughly
• 2 capfuls of extra virgin olive oil
• 1/2 tsp Oregano
• 1 tsp salt
• 1/2 tsp black pepper (or less if you prefer)
• 2 sprigs of fresh thyme (off the stalk of course)
• Optional: Fat free half and half and grated parmesan

Details

Adapted from skinnymommy.com

Preparation

Step 1

Pile everyting into the slow cooker and set to low. Cook for about 5 or 6 hours and then use an immersion blender to puree. (If you don’t have an immersion blender, transfer to a regular blender in batches, opening the top to let the steam escape. Ladle into bowls and drizzle with fat free half and half and give a good dash of black pepper and a small spoonful of parmesan.