Tuesday, July 14, 2015

Slow Cooked Garden Fresh Tomato Basil Soup

Ever since I first saw this recipe by Creme de la Crumb and this one by Let's Dish Recipes which inspired it, I have wanted to recreate it.  Now that my garden is producing vegetables and the basil in my herb garden is plentiful, I decided to create my own recipe. Using the above recipes as inspiration and for reference, I made a few adjustments, replacing canned tomatoes with fresh ones, and adding my own onions and basil.  It was creamy, both sweet and savory, and had a slight tangy kick.  It was absolutely delish!
Slow Cooker Garden Fresh Tomato Basil Soup
  • 6 vine ripe tomatoes
  • 1 stem of basil leaves, finely chopped (about 1/2 cup)
  • 1 medium onion chopped
  • 12 oz can tomato paste
  • 3 teaspoons minced garlic
  • 1 teaspoon pepper
  • 1 pint heavy whipping cream (with 1 cup reserved for the roux)
  • 4 cups organic chicken broth (It is lower in sodium than other broths.)
  • 2 cups shredded parmesan cheese
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream
  1. Clean and chop tomatoes. Add to a greased slow cooker. Cook on high for 1-2 hours.  *Need a new crock pot
  2. Add chopped onions, chopped basil, garlic, pepper, tomato paste, and cream to slow cooker. *Remember to reserve one cup of cream to make the roux later. Cover and cook for 2 hours on high or 4-8 hours on low.
  3. Transfer soup to a blender or food processor and puree until smooth, then return to crock pot. *The soup will not fit into one blending. Consider dividing 2-3 times.
  4. Stir parmesan cheese into soup. Let it begin to melt as you prepare the roux.
  5. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  6. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream until mixture is thickened and smooth. Add to crockpot and stir to combine, making sure that cheese is completely melted. Allow to simmer an additional 10-20 minutes, if desired.
  7. Stir before serving. Top with additional basil and parmesan cheese if desired.
Servings: 10 bowls

Calories per serving: 286 

Note: Adapted from Creme de la Crumb and Let's Dish Recipes
I served this soup with artisan rosemary and olive oil bread. The soup is thick and creamy, so consider pairing with a light and green leafy salad. Bon appetit! 
xoxo, Erin
Southern Virginia Mom