Slow Cooker Tomato Basil Soup

By á-4084

This delicious tomato basil soup can be prepared on your stove top or slow cooker. The olive oil adds a great creaminess without using any actual cream. Serve with a garnish of fresh basil and top with grated parmesan cheese.

Ingredients

• 3 tablespoons olive oil
• 3 large carrots, peeled and finely diced
• 2 medium sweet onions, finely diced
• 4 cloves garlic, peeled and left whole
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon salt
• 3 (28-ounce) cans whole peeled tomatoes
• 1 quart chicken broth
• 10 basil leaves (plus more for garnish)
• Freshly grated Parmesan (for garnish, optional)

Details

Servings 5
Adapted from yummly.co

Preparation

Step 1

SLOW COOKER:

Combine all ingredients in a slow cooker. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.

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 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 in batches in a blender until very smooth. If you like a thinner consistency, add a little bit more stock or water. Serve immediately, or transfer the soup back to the pot and keep on low until your guests arrive.

FINISH:

Garnish with more fresh basil and some grated Parmesan cheese.