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Creamy Tomato Basil Soup
Melissa Hart

Creamy Tomato Basil Soup

Carrot softens canned tomato acidity while the slow cooker does the long simmer. Puree before the cream goes in and add fresh basil at the end; both ingredients lose their best qualities under six hours of heat. This freezes well only before the cream is added.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups diced yellow onion
  • 2 cups diced carrots
  • 4 cloves garlic minced
  • 56 oz canned whole peeled tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp granulated sugar
  • 1 1/2 cups heavy cream
  • 1 cup lightly packed fresh basil leaves
  • 2 tbsp unsalted butter

Method
 

  1. Place the onion, carrots, garlic, tomatoes with their juice, broth, tomato paste, salt, pepper and sugar in a 6-quart crockpot.
  2. Cover and cook on low for 6 hours until the carrots are completely soft.
  3. Blend the soup in batches or with an immersion blender until smooth.
  4. Stir in the cream and butter and cook on high for 15 minutes until steaming but not boiling.
  5. Tear in the basil leaves, blend briefly again, and serve while the basil stays bright.