This Slow Cooker Tomato Basil Soup Recipe has consistently ranked among the most favored recipes on The Rebel Chick for several years. The recipe emphasizes the use of fresh tomatoes rather than canned alternatives. This Tomato Basil Soup is not only a straightforward comfort food option but also an ideal recipe for the crockpot.
This is the epitome of comfort food: a vibrant and nutritious soup paired with a grilled cheese sandwich. It is likely to become a staple in winter dinner menus and serves as an excellent method for utilizing an abundance of fresh garden tomatoes.
The recipe requires only a few ingredients yet produces remarkable results. Essential components include several pounds of beautifully ripe red tomatoes, an ample amount of aromatic fresh basil, and a generous quantity of garlic, all contributing to a soup that boasts a refreshingly authentic flavor.
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Ingredients
- 6 Cups Tomatoes pureed OR sub in 3 cans diced
- 1 Cup Onion diced
- 4 Cups Chicken Broth
- ¼ Cup Basil fine chopped
- 1 teaspoon Oregano
- 2 Cups Half and Half
- ½ Cup Flour
- ½ Cup Butter
- 1 Cup Parmesan Cheese fresh grated
- Salt & Pepper to taste
Instructions
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If using fresh tomatoes, puree up 6 full cups and don’t drain any liquid. (if using cans, don’t drain liquid) Pour into slow cooker.
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Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
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About ½ hour before you’re ready to serve, make up a quick roux. Use a small saucepan over low heat to melt butter, add the flour and stir for about 3-5 minutes. Don’t let this burn! Add in 1 cup of cooked soup and stir until super smooth.
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Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
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Continue to cook on low for about 30 minutes until soup is thickened.
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Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.