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This creamy tomato and basil soup is easy and I'm going to show you how I made it tonight (in the slow cooker) and I'll tell you how you can cook it too if you want to speed it up. a little.
In the slow cooker, add your tomatoes (liquid and all), chicken broth, minced yellow onion, minced garlic, salt, pepper, and sugar to the slow cooker and cook over high heat for 4 hours.
When the 4 hours are up, add your basil leaves. Now it is time to mix the soup. I use an immersion blender. If you don't have one, HERE is the one I use. It is an amazing little tool! You'll appreciate it if you have to pour the hot soup into the blender. Stay safe! (See my notes below on how to stay safe with the regular stand mixer). Therefore, use your immersion blender or pour the soup into the blender and mix until smooth.
After mixing the soup (add it back to the slow cooker if you used a blender), add the cream and stir to combine. (By the way, I'm sorry the photos in this post aren't great! My camera is visiting the repair shop in the morning, so say a little prayer!) After adding your cream, cover the soup and cook for 30 more minutes And you're ready!
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Creamy tomato and basil soup
Course: main course
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- 3 – 14.5-ounce cans of fire-roasted diced tomatoes (I use Hunts)
- 2 cups chicken broth
- 6 garlic cloves, minced
- 1 yellow onion, chopped
- 3/4 teaspoons of salt
- 1/2 teaspoon black pepper
- 1 teaspoon of sugar
- 1 cup heavy cream
- 1/4 cup chopped basil
- Bread or croutons for dipping optional
- 1/2 Cup of Parmesan cheese to cover
Add the tomatoes, chicken stock, onions, garlic, salt, pepper, and sugar to the slow cooker and cook over high heat for 4 hours.
After 4 hours, add the chopped basil leaves.
Using an immersion blender or a standing blender, mix the soup until smooth.
(If you used a regular blender, return the soup to the slow cooker)
After mixing, add the cream.
Stir to combine.
Cook for an additional 30 minutes.
Top with Parmesan cheese and enjoy! (I like to serve mine with croutons and a little extra basil on top)
If you use a regular stand mixer… be very careful! The hot soup creates steam in the blender and can blow the top off. Most blenders have a small lid in the middle of the lid that you can leave open. Leave that open and cover with a towel so that no steam builds up in the blender.If you want to speed this up and cook on the stove: Add 2 tablespoons olive oil to a large skillet and sauté onions over medium heat until translucent. Add garlic and cook for an additional 2 minutes. Add the tomatoes and chicken stock to the pot and cook for 20 minutes. Add the basil and then mix the soup. Add cream and stir to combine. Cook for an additional 5 minutes over medium heat. Top with Parmesan cheese and enjoy!