Creamy Slow Cooker Tomato Basil Soup

We’re starting the new year with some freezing temps here in Denver. Today’s high is 1 whole degree-brr! That means soup time! I’m excited to share my creamy tomato basil soup with you. This is a wonderful set-it-and-forget-it soup. Made with beautiful San Marzano tomatoes and fresh herbs, this is an easy way to get your veggies in and enjoy a belly warming soup.

Ingredients:

• 3 large unpeeled carrots, quartered and roughly chopped
• 1 whole onion, roughly diced
• 4 small cloves garlic, roughly chopped
• 28 ounce can of San Marzano whole tomatoes
• 1 teaspoon fresh thyme
• 10 fresh basil leaves, roughly chopped
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3 tablespoons butter
• 1 tablespoon olive oil
• 4 tablespoons (gluten free) all purpose flour
• 1/2 cup cream
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon salt
• shredded Parmesan and finely chopped fresh basil for finishing

 

Directions:

1. Place first 11 ingredients (carrots through chicken stock) in slow cooker. Stir to combine all ingredients and cook on high for 4 hours, stirring occasionally.
2. Once cooked, remove bay leaves and transfer half of the soup to a blender and puree for about 1 minute. Transfer puree to a large bowl and repeat the process with the second half of the soup.
3. Once soup is pureed, create your roux. Melt butter and olive oil in a large soup pot. Once melted, gradually stir in the flour and cook over medium-high heat for at least three minutes, stirring constantly.
4. Once roux is a golden brown color, slowly stir in the tomato puree. Once mixed, add the cream, shredded Parmesan, and salt and allow to sit on low for at least 15 minutes.
5.  Top finished soup with shredded Parmesan and fresh basil. Enjoy!