Recipe Summary

20 mins
3 mins
23 mins


Ingredient Checklist


Instructions Checklist
  • The night before cooking, core, halve
    and seed tomatoes. Thinly slice garlic and
    combine in a resealable bag with
    tomatoes. Refrigerate overnight.

  • In the morning, combine tomatoes and
    garlic with broth and 1/4 cup of the basil
    leaves in a 4 1/2-quart slow cooker. Season
    with salt and pepper, cover and cook on
    HIGH for 6 hours or on LOW for 8 hours.

  • Once soup is almost done, heat panini
    press. Place 5 slices of the bread on a
    work surface. Spread 1/2 tsp pesto on each slice. Cut mozzarella and tomatoes into
    10 thin slices each. Place 2 slices of the
    mozzarella on bread. Add 3 basil leaves to
    each sandwich and top each with 2 slices
    tomato. Top with 5 remaining bread slices
    and coat both sides of sandwiches with
    nonstick cooking spray. Cook sandwiches
    in panini press for 3 minutes (2 or 3
    sandwiches per batch), until browned and
    cheese is melted.

  • While sandwiches cook, ladle half the
    tomato mixture into a blender. Blend until
    smooth. Add remaining tomato mixture to
    blender if there is space (or do in
    batches); blend until smooth (or you can
    use an immersion blender instead). Divide
    among 5 bowls (about 1 1/3 cups per
    serving). Serve with a sandwich.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

408 calories; fat 17g; cholesterol 47mg; saturated fat 8g; carbohydrates 42g; insoluble fiber 9g; protein 19g; sodium 795mg.