Crock Pot Tomato Basil Soup

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I’ve found a copycat recipe like my favorite Earthfare tomato basil soup.  I love soup with a lot of flavor and less fat. This soup fits in to my healthier category and I have leftovers for my freezer.

I simplified the directions from chopping veggies in the blender to pouring the liquid ingredients from blender to crock pot. Yes, I’m a short cut kind of gal.

Adapted from the Girl who ate Everything

Tomato Basil Soup

Ingredients:

  • 1 cup celery, chopped into 2-inch uniform pieces
  • 1 cup carrots, skin removed and chopped into large chunks
  • 1 cup onions,  quartered
  • 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
  • 1/4 cup fresh basil or 1 T. dried basil
  • 2 (14 oz) cans diced tomatoes, with juice
  • 4 cups chicken broth
  • 1 teaspoon kosher or sea salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1/4 cup butter, 1/2 stick
  • ½ cup flour
  • 1 cup half and half
  • 1 cup milk
  • 1 cup grated Parmesan cheese

Instructions:

  1. Add celery, carrots and onions in the blender and chop. You’ll have to stop and move veggies around to finely chop. Add to crock pot.
  2. Blend tomatoes, chicken broth, oregano, basil in blender. Add liquid and bay leaf to veggies in crock pot.
  3. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
  4. About 30 minutes to an hour before serving prepare the roux. Melt butter in a medium size microwavable bowl or 2-cup glass liquid measuring cup.  Add the flour, half and half and milk stirring roux well with a whisk until there are no lumps. Microwave for 5-7 minutes. Add salt and pepper. Carefully pour hot roux into crock pot and add Parmesan cheese. Stir well.
  5. Cover and cook on LOW for another 30 minutes to one hour until slightly thickened.
  6. Taste and season with more salt and pepper to taste. Serve with additional cheese if desired.

Easy peasy soup that tastes like you labored for hours. Cool leftovers for two hours at room temperature. Refrigerate and ladle into quart size freezer bags the next day. You know how flavors mingle better throughout the night? This soup tastes better the next day.

Do you love tomato basil soup as much as I do?

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Comments

  1. Is there any reason I couldn’t skip the blender step and use an immersion (stick) blender in the crockpot after it’s cooked?

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