Slow Cooked Southwest Tomato Soup

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This is such a great soup to throw on in the morning before you leave the house, because it does a great job of cooking itself and all you have to do when you get home is throw it in the blender with some sour cream and serve. If you are in a hurry, you don’t even have to use fresh tomatoes; just use a couple of tins of canned tomatoes instead. It goes perfectly with these jalapeno cornmeal muffins, some mixed herb & cheese quesadillas or a simple grilled cheese sandwich.

• 2kg fresh tomatoes, quartered
• 1 large brown onion, diced
• 6 cloves garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 cup roughly chopped coriander leaves & stalks
• 1/4 cup rice
• 1 litre beef, chicken or vegetable stock
• 1 litre water
• Salt & pepper to taste
• 1 cup sour cream

1. In a small frying pan, heat a little olive oil and saute the onions & garlic until the onions turn translucent.
2. Transfer to your slow cooker along with the remaining ingredients except the sour cream, salt & pepper.
3. Cook on low for 8 hours.
4. Transfer to blender along with the sour cream and blitz until smooth. Season to taste.