Crockpot Roasted Tomato Soup

There are many health benefits from tomatoes, and I cannot mention enough for my readers to consume tomatoes daily, especially, cooked tomatoes. Go to this website http://www.whfoods.com to learn more about healthy eating tomatoes. I created this tomato soup using a crackpot to make cooking healthy food much easier. I also use some vegetables such as carrot, daikon and even corn to this soup to make it completely vegan and gluten free...

Ingredients:

2 lbs. tomatoes cut into wedges

1/2 onion, cut into big slices

3 garlic cloves, shelled

2 tbs olive oil

1 tsp salt

Others;

1 cup water

1 carrot, sliced

1 piece of daikon, cubed

1 celery stalk, sliced

1/2 cup corn

2 bay leaves

1 tsp herb Devonne

Directions;

Place tomatoes, garlic, and onion on a baking sheet; Drizzle with oil and salt. Bake in preheated oven set for 350° for 20 minutes.

In a crockpot, place roasted tomato mixture with the rest of ingredients and cook for 4 hours.

Use handheld blender to blend the soup to smooth. Season the soup before serving. Sugar can be added to subdue some acid from tomato.