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Slow Cooker Tomato Basil Soup

Author adapted from Big Girls Small Kitchen

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:

  1. 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:

  1. 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.

Recipe Notes

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