My boyfriend loves my soups. He (and I) can’t wait for winter (sometimes!) because it means soup season is upon us. However, he says that this soup is my best one. I think that’s interesting because it’s so easy!!! We love it, and I think you’ll love it, too!
Any meal that is mostly set-it-and-forget-it is ok by me. This meal takes a tiny bit of prep before adding all ingredients into the slow cooker.
This meal highlights the importance of a good mirepoix. This is a word I learned on Food Network (well, my boyfriend, Brian, learned it first and then I made fun of him because I thought he had made up a word….the rest of the story is clearly history) and a yummy mirepoix is key to any good soup. Mirepoix typically consists of onions, celery, and carrots. You’ll see how this traditional mirepoix gets a garlicky spin on it (clearly, because it’s me) and makes a super flavorful start to a killer tomato basil soup. Ready to cook?!?!
Tomato Basil Soup (Crock-Pot Style)
- 4 tbsp. olive oil
- 3 medium carrots, peeled and roughly chopped
- 1 medium onion, roughly chopped (your choice of color)
- 3 stalks celery, roughly chopped
- 5 cloves of garlic, roughly chopped
- 1 tbsp. Italian seasoning
- salt and pepper to taste
- pinch of red pepper flakes
- 3 28 oz. can whole Roma tomatoes (preferably no salt added if you can find this variety)
- 1 32oz. carton low-sodium vegetable broth
- 1/2 c. fresh basil, roughly chopped, plus additional for garnish if desired
- 1 tbsp. granulated sugar
- 3/4 c. heavy cream
- 1/2 c. grated Parmesan cheese
~ In a medium saute pan, warm the olive oil over medium heat. This is the beginning of your mirepoix!!! Add the carrots, onion, and celery and saute together for a few minutes until they start to soften. Stir in the garlic and lower the heat.
~ Toss in Italian seasoning, salt, pepper, and hot pepper flakes. Coat all of the veggies and cook for a few more minutes. Since we are going to use an immersion blender at the end of the cooking process, don’t worry about the size of the veggie pieces!
~ Once the mirepoix has cooked for about 8-10 minutes, pour it into the bottom of your slow cooker.
Add in the vegetable broth and three cans of Roma tomatoes. If you happen to have fresh tomatoes at home, feel free to toss them in at this point, too! Doesn’t hurt, right?!
~ Stir in the basil & additional salt and pepper if you’d like a little bit more of a kick!! Mix in the sugar at this stage, too.
~ Cover the Crock-Pot and allow this amazing mixture to simmer on Low for 6-7 hours (preferred) or 3-3.5 hours on High.
~ Stir in the heavy cream and Parmesan cheese. Cover again and cook for another 15-30 minutes on Low or until the flavors marry together.
~ Using your immersion blender, carefully blend the soup to the consistency of your liking. I like mine a little bit more on the chunky side, so I don’t go too crazy with making sure I crush each and every tomato piece.
~ Scoop into bowls and garnish with additional basil, cheese, pepper, etc. Serve this alone, alongside a grilled cheese, with a salad, etc. etc. and thank me later. Literally heaven in a bowl. 🙂