Guess what guys!! It’s actually supposed to be cool Fall weather here this weekend!! And I’m in Florida!! I’m so excited! (Can you tell by my excessive exclamation point usage?) Anyways, since the weather is cooling down and it’s not blazing hot out anymore, I thought this creamy tomato basil soup would be a great idea. It’s hearty, and creamy and it’s perfect for curling up on the couch with a big blanket and maybe even some grilled cheese on the side 🙂
This soup is easy and I’m going to show you how I made it tonight (in the slow cooker) and I’ll let you know how you can make it over the stove too if you want to speed it up a little bit.
So I make mine in the slow cooker so I can leave it alone for a while and not think about it. In the notes down below, I’ll let you know how I’ve made it on the stove top as well.
In the slow cooker, add in your tomatoes (liquid and all), chicken broth, chopped yellow onion, chopped garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours. I actually took a Facebook “live” video of this so go figure, I forgot to take the photo!
After the 4 hours is up, add your basil leaves. Now it’s time to blend the soup. I use an immersion blender. If you don’t have one, HERE’S the one that I use. They are 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 blender). So either use your immersion blender or pour the soup into the blender and blend until smooth.
After the soup is blended (add it back to the slow cooker if you used a blender), add your cream and and stir to combine. (By the way, So sorry that the photos in this post aren’t great! My camera is taking a visit to the repair shop in the morning so say a little prayer!) After adding in your cream and cheese, cover the soup and cook for 30 more minutes. And you’re done!
- 3 - 14.5 ounce cans of diced fire-roasted tomatoes (I use Hunts)
- 2 cups of chicken broth
- 6 cloves of garlic roughly chopped
- 1 yellow onion chopped
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tsp sugar
- 1 cup heavy cream
- 1/4 cup chopped basil
- 1/2 cup of parmesan cheese (for topping)
- Bread or croutons for dipping optional
Add tomatoes, chicken broth, onions, garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.
After the 4 hours, add in the chopped basil leaves.
Using either an immersion blender or a stand blender, blend soup until smooth.
(If you used a regular stand blender return the soup to the slow cooker)
After blended, add in the cream.
Stir to combine.
Cook for 30 more minutes.
Top with the parmesan cheese and enjoy!! (I like to serve mine with croutons and a little extra basil on top)
If you use a regular stand blender...be very careful! The hot soup creates steam in the blender and can blow the top off. Most blenders have a little cap in the middle of the lid that you can leave open. Leave that open and just cover with a towel so the steam doesn't build in the blender.
If you would like to speed this up and cook over the stove: Add 2 tablespoons of olive oil to a large sauce pan and saute the onions over medium heat until they are translucent. Add in the garlic and cook for 2 additional minutes. Add in the tomatoes and chicken broth to the pot and cook for 20 minutes. Add in the basil and then blend the soup. Add in the cream and stir to combine. Cook for an additional 5 minutes over medium heat. Top with parmesan cheese and enjoy!