My friend Marianne is a genius in the kitchen. She has been one of my favorite sources for new recipes, especially since we both love to bake. I still haven’t forgiven her for moving to Alaska, but that’s another story.
While she’s busy being a pastor’s wife in Alaska, I’m still here in Texas making her fabulous Tomato Basil Soup. In the slow cooker.
Tomato Basil Soup. Slow Cooker. What’s not to love about this pair?
2 14 oz cans diced tomatoes
2 14 oz cans fire roasted tomatoes
3 Cups chicken broth
2 Tbsp dried basil (I used fresh basil from our garden, so convert this to 6 Tbsp fresh basil if you prefer).
6 cloves minced garlic
1 tsp salt
1/4 Cup melted butter
2 Cups heavy cream (or milk if you prefer–I’ve even used skim. It changes the texture but lightens it up if you’re watching calories).
1/2 Cup parmesan (or 4 cheese Italian mix)
Blend the canned tomatoes together in a food processor or blender. Add all ingredients to the slow cooker and let it cook on low for a few hours. We love this with homemade french bread or my dinner rolls.
In a hurry? Simmer the first 6 ingredients for 30 minutes and then slowly stir in the dairy ingredients, stirring constantly until melted and creamy.
This recipe is linked up at Weekend Potluck!