Slow Cooker Cream of Squash Soup

Slow Cooker Cream of Squash Soup

Miz Helen's Kitchen

Ingredients

2 large zucchini, chopped

3 medium yellow summer squash, chopped

2 yellow onions, quartered

1 green bell pepper, chopped

1 yellow bell pepper, chopped

4 cloves garlic, chopped

1/4 cup olive oil

2 teaspoons salt

1 teaspoon pepper

2 tablespoon's Herbs of Provence

1 (14.5 ounce) can stewed tomatoes

or 2-1/2 cups Garden To Table Canned Stewed Tomatoes

4 cups chicken broth

1 cup heavy cream

Juice of 1 lemon

fresh parsley for garnish

optional: sour cream for garnish

Directions

Prep all the vegetables, then add them to a very large mixing bowl.

Pour the olive oil over the vegetables, then season the vegetables.

Place the vegetables on a baking sheet and roast in a 450 degree oven for 20 minutes.

Remove the vegetables from the oven and pour them into the slow cooker.

Add the stewed tomatoes, chicken broth, and heavy cream. Stir well.

Cover the cooker and cook on low for 3 to 4 hours.

Squeeze in the lemon juice and stir.

With an immersion blender, pulse to blend the soup until smooth.

Garnish with sour cream and parsley for serving.

Recipe Tip:

This soup freezes very well for up to 3 months.

Enjoy!