Thanks so much to Jen for passing this along!  We enjoyed this ages ago at a Halloween party…you can use your imagination and name it yourself (Jen added mini boccocinis for eyeballs!) – and it’s the perfect soup to go with a grilled cheese, of course!

Tomato Soup (Slow Cooker)

3 cans (796 mL/28 oz) whole tomatoes

1 large yellow onion, chopped

6 medium-sized carrots, chopped

1/4 c. olive oil

1 T. dry basil

1 1/2 c. strong chicken broth

2 c. heavy cream

salt and pepper to taste

fresh basil leaves for serving

Combine the tomatoes, onion, carrots and oil in your slow cooker and either break up the tomatoes with your hands, or carefully use a potato masher and make sure you squish each one.  Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 10 hours.

Puree the soup with an immersion blender, then stir in the cream and season to taste with salt and pepper.  Cover and continue to cook on low for about 15 minutes to allow the soup to get good and hot and then serve it up with some fresh basil – enjoy!

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