Crock-Pot Tomato Basil Soup

Slow cooked soups are some of the best soups. The aromas of the spices and the tomato’s smell so good.

Allow the soup to simmer all day and use an immersion blender (no immersion blender? Allow the soup to cool about 15 minutes and ladle the soup into a blender. Blend all the soup and return it to the slow cooker to serve from.) to pulverize all the solids and combine them into a smooth liquid soup.

Any leftovers will keep in a covered container for up to 7 days. You can also freeze the leftovers for up to 2 months.

Crock-Pot Tomato Basil Soup

Creamy Tomato Basil Soup slow cooked all day. Served with French Bread or grilled cheese. Family favorite.

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Prep Time 15 mins

Cook Time 7 hrs

Total Time 7 hrs 15 mins

Course Main Dish

Cuisine American

Servings 6 People

Ingredients

  

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• 2 28oz Whole Peeled Plum Tomatoes with Basil
• 1 15oz Tomato Sauce
• 1 1/2 Cups Chicken Broth
• 3 Cloves garlic minced
• 1 Medium Vidalia Onion diced
• 1 Medium Red Bell Pepper
• 2 Tablespoons Tomato Paste
• 1 1/2 Teaspoon Dried Oregano
• 1 Teaspoon Granulated Sugar
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Ground Black Pepper
• 1/3 Cup Heavy Cream
• 1/3 Cup Fresh Basil chopped

Instructions

 

• Add tomatoes, tomato sauce, chicken broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper to a 6 qt slow cooker. Crush the tomatoes with a spoon.
• Cover and cook on LOW for 7-8 hours.
• Using an immersion blender, puree until a desired consistency is reached.
• Add the cream and basil and mix well.
• Serve with shredded Parmesan cheese and crusty bread.

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