It’s officially soup season which is good and bad. Good because I love soup. Bad because that means it’s cold outside.
Nothing tastes better on a cold, wintry night. Mmmm, I love soup, especially with homemade bread or breadsticks. So why is it we only usually eat soup in the winter? We eat hot meals all summer long, so tell me why we don’t make soup too? Anyone? Anyone? (thought I’d throw a little Ferris Bueller in there).
This slow cooker creamy roasted tomato soup is fabulous! It’s a simple combination of ingredients thrown into your slow cooker that work their magic while cooking. The flavors meld together and then with fresh basil and cream added as the finishing touch . . . .it’s perfection! The fire roasted tomatoes give this soup a fabulous smoky flavor that is so delicious.
If you ask me, one can never have too many soup recipes so you absolutely need to add this to your repertoire of soup recipes.
- 1 cup chopped onions
- 1 Tbsp. minced garlic
- 1 Tbsp. Extra-virgin olive oil
- 1/8 tsp. red pepper flakes
- 2 (28-ounce) can fire-roasted diced tomatoes
- 2 cups chicken broth
- 2 Tbsp. brown sugar
- 3 slices white bread , crusts removed, torn into 1-inch pieces
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
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Microwave onions, garlic, oil and pepper flakes in a bowl, stirring occasionally, until onions are soft, about 5 minutes; transfer to a slow cooker. Stir in tomatoes and their juice, chicken, broth, and sugar. Cover and cook 4 to 5 hours on low.
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Stir in bread, cover and cook on high until bread is saturated and begins to break down, about 10-15 minutes.
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Working in batches, process soup in a blender until smooth. Return soup to slow cooker and stir in cream and let sit until heated through, about 5 minutes.
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Stir in basil and season with extra sugar, if needed, and salt and pepper to taste.
Recipe Source: Adapted slightly from Slow Cooker Revolution Volume 2
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