Slow Cooker Tomato Basil Soup
Drop a handful of ingredients in your slow cooker and forget about it for hours – then blend it to make a rich, healthy, full-of-flavor soup.
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 fresh basil leaves, plus a few more for garnish
- freshly 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 oven over medium-high heat. Bring to a boil, then turn heat to low and simmer, covered, for about 2 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.
Notes
If you like a creamier version, omit about 1 cup of the chicken broth and add milk or half-and-half.
For broth, we recommend Better than Bouillon chicken or vegetable base.