Tomato Basil Soup Crockpot Recipes

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

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!

TOMATO BASIL SOUP CROCKPOT

Steps:

• Place tomatoes, vegetable juice, onion, garlic, basil, Italian seasoning, butter, salt and pepper in crock pot on low so this doesn't boil.
• last 1/2 hour add canned milk
• At end of cooking, puree.

CROCK POT TOMATO BASIL SOUP

Steps:

• Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
• Cover and cook on Low for 5-7 hours.
• Thirty minutes before serving make the roux.
• Melt butter over low heat in a skillet and add in flour.
• Stir constantly for about 5 minutes.
• Slowly add in 1 cup of hot soup.
• Add in 3 more cups of soup and stir until smooth.
• Put all back into the crock pot.
• Stir and add Parmesan cheese, warmed half and half, salt and pepper.
• Add in oregano and basil.
• Cover and let cook on low for another 30 minutes or until ready to serve.

CROCKPOT TOMATO BASIL PARMESAN SOUP

Steps:

• In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
• Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
• Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.

FIRE-ROASTED TOMATO BASIL SOUP

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion and carrots. Cook 2 to 3 minutes, stirring occasionally, until softened.
• Stir in tomatoes, broth, water and pepper sauce. Heat to boiling. Stir in pasta. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta and carrots are tender.
• Stir in basil. Cook about 1 minute, stirring constantly.