A creamy tomato basil soup recipe made in the slow cooker. This soup is perfect for cold days and can be refrigerated or frozen to make a quick meal on a busy day.
1 28ozcan crushed tomatoes
1 28ozcan diced tomatoes
1 14ozcan of chicken brothor 2 cups
⅓cupbuttercut into ½" cubes
15-20basil leaves -OR- 1 Tbsp dried basil leaves
Pour the tomatoes, broth, and garlic into the crock pot. If you are using dried basil, also add it now. Then close the lid and set the temperature to low and the time to 4-6 hours depending on when you will be ready to prepare and serve it.
After cooking, open the lid and first stir in the sugar, then stir in the butter, and continue to stir until melted and well combined.
Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now.
Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese.