1 dollop mascarpone cheese per person to serve (this is amazing don't skip this!)
Fresh chives, chopped, to garnish
1Combine all soup ingredients except cream into slow cooker. I used a 6L slow cooker
2Cook on low for 6hrs
3Using a stick blender/immersion blender, blend soup to smooth consistency
4Stir through cream
5Prepare each bread bowl by slicing off a lid and tearing out centre bread – leaving a thick wall of bread remaining inside the crust. Tear up removed bread (and lid if you like or leave that whole) into chunks.
6Place each bread bowl inside a wide soup bowl and arrange bread chunks for dipping around each
7Fill each bread bowl with soup. Garnish with a dollop of mascarpone cheese and chives
1I love the pairing of bacon with a creamy tomato soup and this one doesn’t disappoint. With the addition of fresh basil and some vegetables too this is both delicious and nutritious.
2Great for your next dinner party or just an everyday treat for the family to enjoy 😊
3This recipe also features on page 52 of our book SLOW COOKER CENTRAL - READY SET SLOW! Available on the shop page of this website.