Comfort in a bowl. A creamy tomato soup with Parmesan and basil. Made in the slow-cooker.
Author: Trish Cowper | www.infinebalance.com
2-3large carrotspeeled and roughly chopped
1large celery stalkdiced
1medium onionroughly chopped
5-6large tomatoesquartered and chopped
¼teaspoonfreshly ground black pepper
4-6cupsVegetable Broth or wateror some combination of water and stock
1ozParmesan cheeserough chopped
¼cupchopped fresh basil
In the slow cooker, stir together onion, carrots, celery, tomatoes, salt, pepper, and vegetable stock ( or water). Use enough stock to cover the vegetables. Set to cook on low heat for 6-8 hours.
Turn off the slow cooker and let the soup cool slightly before transferring to the pitcher of a blender. Puree the soup in batches until smooth. Please be careful to not overfill the blender with hot soup. Also be sure the vent the top of the blender to release steam. Alternatively, use an immersion blender.
Return the soup to the slow cooker, and set to high heat. Stir in crush garlic cloves, cream and Parmesan. Cook on high for 20-25 minutes. (*If you were going to add pasta to your soup, this is a good point to do that).
Just before serving, test for seasoning and add more salt if needed. Stir in the fresh chopped basil.
Slow Cooker Creamy Tomato Soup with Parmesan https://www.infinebalance.com/slow-cooker-creamy-tomato-soup/