Slow-Cooker Creamy Tomato Basil Soup
Easy but sophisticated, this Creamy Tomato Basil Soup is sure to be a hit with company and family alike.
Servings: 10 servings
Calories: 131kcal
Ingredients
- 5 cups tomatoes peeled, chopped and seeded or 40 oz canned diced tomatoes.
- 1 small onion chopped
- 1/2 tsp. chopped garlic 2 cloves
- 1/2 cup carrots chopped
- 1/2 cup chopped celery
- 1/4 cup fresh basil leaves stems removed and chopped*
- 1 tsp. oregano
- 4 cups chicken broth or vegetable broth
- 1 1/2 cup heavy cream
- 1 cup shredded fresh Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Pour all the prepared vegetables along with the garlic, basil, oregano, and broth into the slow-cooker. Add salt and pepper.
- Cover and cook on high 3-4 hours till vegetables are fork tender.
- Working carefully, ladle soup into a large heat-proof bowl and then blend it in 1 or 2 cup batches in blender for 15-30 seconds each, returning it to the Slow-cooker after blending. (The batches must be small. The heat from the soup will make the air in the blender expand -- you don't want hot soup all over the kitchen and you!)
- After soup is replaced into slow-cooker, gently warm cream in a small saucepan. Heat the mixture without scalding.
- Gently whisk hot cream into slow-cooker and then sprinkle in the shredded Parmesan cheese and gently stir it in. Add the salt
- Replace lid and turn down to low. Cook for 1 more hour and then serve.
Notes
You can skip blending the blending if you wish to serve it Provençal style.
*Add up to 2 more tablespoons of basil to increase it to a geneous 1/3 cup if you want a stronger basil flavor in the soup.
*Add up to 2 more tablespoons of basil to increase it to a geneous 1/3 cup if you want a stronger basil flavor in the soup.