Sweet Tomatoes Sweet Tomato Basil Soup
A slow-cooker copycat of Sweet Tomatoes' sweet tomato basil soup: crushed tomatoes simmered with basil, oregano, honey and a caramelized tomato-paste flavor booster, finished with warmed heavy cream and fresh parsley. Makes 8-10 servings; ideal in a 6-quart (5.7 L) slow cooker.
⏱️ Prep: 15 min🍳 Cook: 360 min
Nutritionper 100 g›
70
Calories
1.5g
Protein
7g
Carbs
4.5g
Fat
Ingredients
| 1 | medium onion, diced |
| 3 tablespoons | olive oil |
| 1/3 cup (40 g) | all-purpose flour |
| 1 tablespoon | dried basil (or about 1/4 cup fresh) |
| 1 teaspoon | oregano |
| 1 tablespoon | caramelized tomato paste (see step 6) |
| 2 cans, 28 oz each (2 x 795 g) | crushed tomatoes |
| 4 cups (950 ml) | chicken broth (or water + chicken bouillon granules) |
| 1 tablespoon | honey |
| 1 teaspoon | salt |
| 1 cup (240 ml) | heavy cream, warmed |
| 1/4 cup (15 g) | fresh Italian parsley, finely chopped |
| to taste | salt and pepper |
| to taste | grated mozzarella or Parmesan cheese, to serve |
Instructions
- Add the diced onion, olive oil, flour, basil and oregano to a microwave-safe bowl and give a little stir. Microwave about 5 minutes, stirring every 90 seconds, then transfer to the slow cooker.
- Add the caramelized tomato paste, crushed tomatoes, broth, honey and salt.
- Stir a bit and cover. Cook on LOW about 5-7 hours or on HIGH about 3-4 hours.
- Remove the lid and turn to HIGH. If you like, use an immersion blender now to make it really smooth and creamy. Stir in the warmed cream and Italian parsley, season with salt and pepper to taste, and cook another 10 minutes on HIGH without the lid so it thickens a bit.
- Ladle into bowls and top with grated mozzarella or Parmesan. Serve with warm rolls or bread.
- Caramelized tomato paste (flavor booster): heat 1 tbsp olive oil in a skillet, add one 170 g (6 oz) can tomato paste, stir frequently and cook until deep crimson (it reduces by about a quarter). Freeze any extra in 1-tablespoon increments for later.