Slow Cooker Tomato Basil Soup
Good old fashioned tomato basil soup made easy in the slow cooker.
Servings: 6 -8
Calories: 138kcal
Ingredients
- 2-28 oz. cans San Marzano tomatoes
- 4 cups fresh tomatoes diced
- 3 large carrots peeled and chopped
- 2 celery stalks chopped
- 2 medium sweet onions chopped
- 4 whole cloves of garlic minced
- 1 tsp. sea salt more if desired
- Freshly ground pepper to taste
- 900 ml. or 1 quart of vegetable broth
- 1/2 cup fresh basil
- 1 1/2 cups half and half cream
- Freshly grated Parmesan optional
Instructions
- Place all the ingredients except for the cream and Parmesan into a slow cooker. Cook on low for 5-7 hours. The veggies should be soft enough to puree at this point.
- Using an immersion blender or upright blender puree the soup. Add the cream and adjust seasoning. Heat to serve. If desired add a sprinkle of fresh grated Parmesan.
Nutrition
Serving: 1 | Calories: 138kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 997mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6589IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 1mg