Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
Did everyone have a wonderful Holiday season? Full of food and family? Wishing all of you a Happy New Year! I received a beautiful slow cooker for Christmas – and I’ve been dying to use it ever since. I am so excited to have done this slow cooker Tomato Basil Soup – it fills you up and warms you from the inside out.
I’ve experimented a couple times in the past few months with tomato soup – it didn’t quite end up where I wanted it. Once I received this fantastic slow cooker though – I knew I had to try again. I love the parmesan in this recipe – and with a cup of cream added at the end, you get this beautiful smooth finish.
I love that this soup feels quite hearty – paired with a grilled cheese – it’s the perfect cold winter meal. It’s super easy to prepare (isn’t that the greatest part about slow cookers?). I do everything in the cooker! Mine has a saute setting that I use to soften the onions, carrots and garlic. If yours doesn’t have this option – use a separate pan then transfer to your slow cooker. Then set it and forget it! A quick blend at the end and some fresh basil really pumps up the flavour in this soup.
Slow Cooker Tomato Basil Soup
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 2 diced carrots
- 1 large garlic clove
- 1 cup tomato sauce
- 2 cans whole tomatoes (28 ounces each can)
- 1/4 tsp dried basil
- 1/2 tsp italian seasoning
- 4 cups low sodium vegetable broth
- 1 bay leaf
- 2 tbsp balsamic vinegar
- 1 parmesan rind
- 1 cup fresh diced basil
- 1 cup heavy cream
- pepper to taste
- In slow cooker, set to brown/saute at 350°. Saute olive oil, onion, garlic, and carrots until softened. If your slow cooker does not have this option - saute in separate skillet then transfer to cooker after.
- Add in tomatoes, tomato sauce, dried basil, italian seasoning, broth, balsamic vinegar, parmesan rind, and the bay leaf.
- Set to low setting for 6 hours.
- Remove bay leaf and parmesan rind.
- Using immersion blender - blend until smooth. Can also transfer to a blender and blend this way.
- Stir in cream and fresh basil.
- Pepper to taste.
- Serve topped with freshly grated parmesan cheese.
These cold nights call for soup – check out my Classic Clam Chowder for another fantastic meal!