Tomato Basil Soup Crockpot Recipes

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Steps:

• Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
• Heat soup over medium-high heat until hot, about 5 minutes more.

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

Steps:

• In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
• Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
• About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
• Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
• Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.

Steps:

• Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
• minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
• Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
• Add Parmesan cheese and roux to the crockpot and stir to combine.
• Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.

Steps:

• Place tomatoes, vegetable juice, onion, garlic, basil, Italian seasoning, butter, salt and pepper in crock pot on low so this doesn't boil.
• last 1/2 hour add canned milk
• At end of cooking, puree.

Steps:

• Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
• Cover and cook on Low for 5-7 hours.
• Thirty minutes before serving make the roux.
• Melt butter over low heat in a skillet and add in flour.
• Stir constantly for about 5 minutes.
• Slowly add in 1 cup of hot soup.
• Add in 3 more cups of soup and stir until smooth.
• Put all back into the crock pot.
• Stir and add Parmesan cheese, warmed half and half, salt and pepper.
• Add in oregano and basil.
• Cover and let cook on low for another 30 minutes or until ready to serve.