Slow Cooker Creamy Tomato And Basil Soup Recipes

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SLOW COOKER CREAMY TOMATO SOUP



Slow Cooker Creamy Tomato Soup image

This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.

Provided by faithloren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
2 (28 ounce) cans Italian-style plum tomatoes, drained
4 cups vegetable broth
1 (28 ounce) jar tomato sauce
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon white sugar
2 cups half-and-half

Steps:

  • Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
  • Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
  • Puree the soup using an immersion blender.
  • Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 25.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 1353.4 mg, Sugar 13.3 g

SLOW COOKER CREAMY TOMATO BASIL TORTELLINI SOUP



Slow Cooker Creamy Tomato Basil Tortellini Soup image

This might just be the best tomato soup you've ever had! It's so easy to make, perfectly flavorful and satisfyingly hearty. And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!

Provided by Jaclyn

Categories     Soup

Time 6h45m

Number Of Ingredients 13

1 3/4 cup diced carrots ((3 medium))
1 3/4 cup diced yellow onion ((1 large))
2 Tbsp olive oil
5 cloves garlic (, minced)
3 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
1/3 cup chopped fresh basil (, plus more for garnish)
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper (, to taste)
16 oz refrigerated three cheese tortellini
3/4 cup heavy cream
Parmesan (, shredded, for serving)

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
  • Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
  • Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
  • Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
  • Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
  • Recipe Source: Cooking Classy

Nutrition Facts : Calories 428 kcal, Carbohydrate 53 g, Protein 10 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 1319 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY



Slow-Cooker Roasted Tomato Basil Soup Recipe by Tasty image

Here's what you need: tomato, red bell pepper, medium yellow onion, garlic, olive oil, kosher salt, pepper, dried oregano, dried thyme, tomato paste, vegetable stock, fresh basil leaves

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 12

2 lb tomato
1 red bell pepper
1 medium yellow onion
6 cloves garlic
½ cup olive oil
kosher salt, to taste
pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon tomato paste
2 cups vegetable stock
½ cup fresh basil leaves

Steps:

  • Preheat the oven to 425ºF (220ºC).
  • Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
  • Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
  • Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
  • Cover and cook on high for 2 hours.
  • Using an immersion blender or a standing blender, puree the soup until creamy.
  • Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
  • Ladle the warm soup into bowls and garnish with more basil.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 21 grams, Fat 28 grams, Fiber 2 grams, Protein 1 gram, Sugar 9 grams

SLOW COOKER CREAMY TOMATO AND BASIL SOUP



SLOW COOKER CREAMY TOMATO AND BASIL SOUP image

Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night! Recipe from the Chunky Chef blog

Provided by Barenakedchef

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans diced tomatoes
1 (10 ounce) can tomato sauce
1/4 cup fresh basil, finely chopped
2 cloves large garlic, minced
1 tablespoon salt
1 teaspoon pepper
1 onion, diced
1 cup heavy cream
4 cups chicken broth or 4 cups vegetable stock, to make it vegetarian
2 cups parmesan cheese, shredded
3 tablespoons butter
1/4 cup flour
1 cup heavy cream or 1 cup half-and-half

Steps:

  • Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
  • minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
  • Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
  • Add Parmesan cheese and roux to the crockpot and stir to combine.
  • Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

Nutrition Facts : Calories 883.1, Fat 69.2, SaturatedFat 42.1, Cholesterol 229.9, Sodium 3768, Carbohydrate 37.3, Fiber 5.1, Sugar 11.4, Protein 32.7

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