Toss It In the Crock Pot Recipes
Tomato Basil Soup
source: damndelicious.net
Ingredients:
• 2 (28-ounce) cans whole peeled plum
tomatoes with basil
• 1 (15-ounce) can tomato sauce
• 1 1/2 cups vegetable broth
• 3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoons freshly ground pepper
• 1/3 cup heavy cream
• 1/3 cup chopped fresh basil
Parmesan Cheddar Croutons
• 4 cups (1-inch) French bread cubes
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup freshly grated Parmesan
Instructions:
1. Preheat oven to 375 degrees F. Lightly
oil a baking sheet or coat with nonstick
spray.
2. To make the parmesan cheddar
croutons, spread bread cubes in a single
layer onto the prepared baking sheet;
sprinkle with cheeses. Place into oven
and bake until crisp and golden, about
10-12 minutes, stirring halfway; set aside
and let cool.
28
3. Place tomatoes into a 6-qt slow cooker.
Stir in tomato sauce, vegetable broth,
garlic, onion, bell pepper, tomato paste,
oregano, sugar, salt and pepper until
well combined. Crush the tomatoes into
chunks using the back of a spoon.
4. Cover and cook on low heat for 7-8
hours or high heat for 3-4 hours.
5. Puree with an immersion blender until
desired consistency is reached. Stir in
heavy cream and basil; season with salt
and pepper, to taste.
6. Serve immediately with parmesan
cheddar croutons.
January 2019
INSIGHT