Soup weather is upon us. The BEST time of year. I don’t care if I’m a bit premature, I’ve pulled out my biggest and softest scarves, my coziest sweaters and woolly socks. I’m ready for snuggling into warm cozy bowls of soup. Happily dunking my baguette. Soup may be the only reason I survive Fall, Winter and unusually cold Springs.
This is an early fall, summer is not quite over Creamy Tomato Soup. The time of year when school is back in, weekends are busy but there are are still really good tomatoes available.
I love that this soup uses fresh tomatoes! Mostly because I can’t resist those giant deep red beauties and always end up with too many hanging around on the kitchen counter.
I love that this soup can be made in the slow cooker 🕔. Because – Hello! – hockey season has started.
And I love the basil and fresh Parmesan in this bowl.
Apparently there are so many things to love about this soup. 🙂
I’ve made this soup enough to know that the quantities, even some of the ingredients listed, are really just guidelines. If you are short on carrots, use less. More carrots — s’okay, the more the better. Don’t have celery – that’s okay too, you can skip it. Have a few extra tomatoes kicking around the kitchen counter – go ahead and throw them in. Whatever you do, just adjust the amount of stock or water you use so that it just covers the veggies. Too much liquid will mean a thinner soup.
I only have a couple of cautions:
- Hold off on putting the garlic in until later in the cooking process. I find garlic gets bitter and harsh simmering all day. I like to add it in in the last 20-25 minutes of cooking. While you are waiting for the parm to melt.
- You will notice I don’t peel my tomatoes. Mostly because I am incredibly lazy and I can’t think of a more un-fun kitchen job. Since this soup will be pureed in the end, the peels don’t create a problem for me. Purists may disagree. Whateve…I do think the peels add a little more thickness. And I like that.
- You will need to puree the soup. I prefer to use my Blendtec for the job. Any regular blender will do. Just, please, please be sure to not over fill your blender. Blend in Batches. I don’t want anyone suffering any kind of injury due to flying molten hot tomato soup. You could also use an immersion blender right in the crock of the slow-cooker. Likely a safer bet.
- Make this a Tomato and Macaroni or Tomato and Rice soup by adding cooked pasta or rice to the slow-cooker after the soup has been pureed and while you are waiting for the parm to melt. Did I mention you need to let the parm melt? Either will need 20 minutes to heat up in the soup.
Yields 6 servings
Comfort in a bowl. A creamy tomato soup with Parmesan and basil. Made in the slow-cooker.
10 minPrep Time
6 hr, 20 Cook Time
6 hr, 30 Total Time
- 2-3 large carrots, peeled and roughly chopped
- 1 large celery stalk, diced
- 1 medium onion, roughly chopped
- 5-6 large tomatoes, quartered and chopped
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4-6 cups Vegetable Broth or water (or some combination of water and stock)
- 2 garlic cloves, crushed
- 1/4 cup table cream (18%)
- 1 oz Parmesan cheese, rough chopped
- ¼ cup chopped fresh basil
- In the slow cooker, stir together onion, carrots, celery, tomatoes, salt, pepper, and vegetable stock ( or water). Use enough stock to cover the vegetables. Set to cook on low heat for 6-8 hours.
- Turn off the slow cooker and let the soup cool slightly before transferring to the pitcher of a blender. Puree the soup in batches until smooth. Please be careful to not overfill the blender with hot soup. Also be sure the vent the top of the blender to release steam. Alternatively, use an immersion blender.
- Return the soup to the slow cooker, and set to high heat. Stir in crush garlic cloves, cream and Parmesan. Cook on high for 20-25 minutes. (*If you were going to add pasta to your soup, this is a good point to do that).
- Just before serving, test for seasoning and add more salt if needed. Stir in the fresh chopped basil.