A robust tomato soup easily made in the slow cooker or on the stove.
Serves: 4 to 6
Ingredients
3 tablespoons olive oil
3 large carrots, peeled and finely diced
2 medium sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 teaspoon crushed red pepper flakes
1 tablespoon salt
3 28-ounce cans whole peeled tomatoes
1 quart chicken broth
10 basil leaves (plus more for garnish)
Freshly grated Parmesan (for garnish, optional)
Instructions
Slow cooker version:
Combine all ingredients in a slow cooker. Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
Stove-top version:
Combine all ingredients in a heavy lidded pot or Dutch oven over medium-high heat. Bring to a boil, then turn heat down to low, and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. If you like a thinner consistency, add a little bit more stock or water. Serve immediately, or transfer the soup back to the pot and keep on low until your guests arrive.
To finish:
Garnish with more fresh basil and some grated Parmesan cheese.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2012/01/slow-cooker-tomato-basil-soup.html