Crock-Pot Creamy Tomato Basil Soup

his easy recipe for Crock-Pot Creamy Tomato Basil Soup is a warm and satisfying soup to make any time of the year. Serve with a side salad and some crusty bread for a complete meal. This soup is vegetarian and so delicious. Garnish each bowl with a fresh sprig of basil for some additional color and pop!

Crock-Pot Creamy Tomato Basil Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    medium carrots, peeled and finely diced

  • 1

    medium yellow onion, finely diced

  • 3

    stalks celery, finely diced

  • 2

    (14 oz.) cans diced tomatoes, with the juice

  • 1

    tablespoon fresh oregano (or 1 teaspoon dried)

  • ¼

    cup fresh basil (or 1 tablespoon dried)

  • 3

    cups vegetable broth

  • 1

    cup grated Parmesan cheese

  • 2

    cups half & half (can use fat-free)

  • Salt & pepper, to taste

Directions

To a 4-6 quart slow cooker add the carrots, onion, celery, canned tomatoes, oregano, basil and vegetable broth. Cover and cook on low for 6 to 8 hours, until the vegetables are cooked and soft. Using a hand-held blender right in the slow cooker blend until the soup is to your desired smoothness (I left it a little chunky, but you can blend until completely smooth if you desire). Add the grated Parmesan cheese and half & half to the soup in the crock-pot and turn the heat up to high. Cover and cook for 30 to 40 additional minutes until the soup is hot. Add salt & pepper to taste and serve.


Nutrition

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