Slow Cooker Tomato Basil Soup
- Slow Cooker Tomato Basil Soup
- Featured Comment
- Recipe
- Ingredients
- Instructions
Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!
We’ve been a sick household for days. Ben is sick. I’m sick. And I may have heard Butters sneezing earlier. It may have been the Indiana cold.
Us Californians are wimps when it comes to 28 degree weather.
So now. Well, now, we’re a tomato soup household. And because we’re all sick, no one has the energy to cook. That’s why we threw everything into the crockpot.
Ben helped and made the croutons, with extra Parmesan cheese for me.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
6. Serve immediately with parmesan cheddar croutons.
Featured Comment
Diane
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