Slow Cooker Roasted Tomato Basil Soup Recipe By Tasty Food

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

SLOW COOKER CREAMY TOMATO AND BASIL SOUP

Steps:

• Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
• minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
• Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
• Add Parmesan cheese and roux to the crockpot and stir to combine.
• Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat oven to 450°F.
• Drain and reserve juice from tomatoes (there should be about 3 cups of juice).
• Line a baking sheet with aluminum foil and spray with cooking spray.
• Place tomatoes in a single layer on foil.
• Sprinkle with brown sugar and chopped onion.
• Bake for 30-40 minutes until slightly brown and tomatoes appear dry.
• Dice tomatoes, careful of the hot juice!
• In a crock pot or large pot, combine roasted tomato mixture, reserved juice, tomato paste, chicken broth, garlic, and allspice.
• If using a pot, simmer for 4-6 hours over low heat.
• In a crock pot, cook for 8 hours on low.
• Add basil, evaporated milk, salt, and pepper,.
• Turn heat on crock pot up to high or continue to simmer in pot for additional 30 minutes. Enjoy!