Cooktop Cove: Forget canned tomato soup. This slow cooker recipe couldn't be any easier
By Robin Donovan
Tomato soup cooked in the slow cooker and enriched with cream makes a delicious soup that practically bursts with rich tomato flavor. This is the kind of recipe you’ll make over and over again because it is so simple and at the same time deeply satisfying. Serve it with grilled cheese sandwiches and make the whole family happy.
Using canned crushed tomatoes in this soup rather than fresh guarantees that you’ll get deep tomato flavor no matter what time of year it is. It also saves a ton of work. This soup is flavored with fresh basil, but you can change up the profile by substituting other herbs or spices. Fresh oregano, cilantro, or thyme are all wonderful additions. Or add a teaspoon or two of curry powder for a completely different take.
Slow cooker creamy tomato basil soup
6
15 minutes
4 hours
4 hours and 15 minutes
2 28-ounce cans crushed tomatoes
1 cup vegetable broth
1 onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons dried basil
fresh basil (for garnish)
½ cup heavy cream
In the slow cooker, combine the tomatoes, broth, onion, garlic, salt, and pepper.
Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
Add the basil to the soup and then use an immersion or countertop blender to puree the soup until smooth.
Return the soup to the pot and reheat on high if needed.
Just before serving, stir in the cream.
Serve hot.
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