Slow Cooker Tomato Basil Soup


Every year on Halloween, it was a trick to get the kids to eat real food before going out in the neighborhood to collect treats. My rules on Halloween (besides stay in the neighborhood, don’t run, say “thank you” after screaming trick or treat,  and don’t eat the candy till we inspect it). Those were the precursor to the food rules…

1. Eat dinner before you go out.
2. Eat a few pieces of candy that night, then put the stash away until the next day. There was a limit on how much candy the kids could eat each day, something ridiculous,  like 3-5 pieces.
After a few more kids, I came up with the new Foster Family Halloween standard:
1. Eat a bowl of home made chicken noodle soup and buttermilk scones before going out. Invite your friends over to eat with you. Amazing how your kids will actually eat dinner if their friends are with them, and they’re eating something they love.
2. Eat the candy you gather Halloween night ASAP, therefore alleviating your mother the hassle of policing how much candy you eat every day for the following month. The bulk of treats were usually gone in a day or two.
Slow Cooker Tomato Basil Soup
If you’re looking for an easy fix for dinner on Halloween, try Slow Cooker Tomato Basil Soup. After you take the blender to the ingredients, the kids will never know they are eating something healthy.
Happy Halloween!

Slow Cooker Tomato Basil Soup

5 from 1 vote
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Author: Si Foster

Ingredients 

  • 3 tablespoons olive oil
  • 3 large carrots, scrubbed or 2 cups baby carrots
  • 2 medium sweet onions, diced
  • 1 clove garlic, chopped
  • 1 tablespoon salt
  • 3 28- ounce cans whole peeled tomatoes
  • 1 quart chicken, or vegetable broth
  • 10 basil leaves, fresh, plus a few more for garnish
  • Fresh grated Parmesan for garnish

Instructions

Slow cooker:

  • Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. using an immersion blender, blend the soup until smooth. Or puree in batches in a blender. Serve immediately, or keep on low until ready to eat.

Stove-top version:

  • Combine all ingredients in a heavy lidded pot or dutch ovenover medium-high heat. Bring to a boil, then turn heat down to low, and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree as instructed above.Garnish with fresh basil and Parmesan cheese.

Notes

If you like a creamier version, omit about 1 cup of the chicken broth and add milk or half and half.

Did you make this recipe?

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