A crockpot soup may be a little to basic to claim as your ‘signature dish’, but this is one recipe that I really do use as a standby. It is one of the easiest things to throw together, and I would take a nice, fresh crockpot soup over a canned pantry soup any day! Using the fresh veggies and basil makes all the difference.
The great thing about this soup is that you can do small edits to the recipe to make it a little different each time. I like it best with some heavy cream mixed in, but if you leave the cream out you can actually go as far as taking your leftovers and reducing them further into a tomato sauce. All it needs is to thicken up a little more, and for you to toss in some garlic cloves and Italian seasoning and it will go perfect over pasta later in the week.
The other thing I love is that you can throw this together in about 5 minutes in the morning and cook all day on low, or if you need something faster you can turn the heat up to high and have a finished soup in less than 4 hours!
**Before committing to this recipe do know one of the end steps is to puree your soup. I have a hand emulsifier and it is EVERYTHING! I use it to just emulsify my soup in the crockpot and allow it to continue to cook a little while longer. However, if you do not have an emulsifier, you can sub in a food processer or a blender to do the trick.
Ingredients:
- I LB fresh Roma Tomatoes
- 1/2 LB (half a small bag) of Baby Carrots
- 1/2 White Onion
- 3-8oz Cans of Organic Tomato Sauce
- 8oz Heavy Cream
- Fresh Basil Leaves
- Salt
- Pepper
- Garlic Powder
Directions:
Quarter your tomatoes and baby carrots. Throw into the crockpot. Chop your onion and toss in as well. Add your cans of tomato sauce, and in addition, one can of water. Stir ingredients and set crockpot to your desired time (4 hours high, or 8 hours low).
After your soup is done cooking, emulsify until no large chunks remain. Your soup will have a grainy texture, so don’t worry about it being perfectly smooth. Season with garlic, salt, and pepper to taste.
Now, finely chop your basil and toss it in. Follow with your heavy cream and stir will.
Serve anytime after. My favorite way to enjoy this is with a gruyere grilled cheese on sourdough 🙂
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