Soup has always been my comfort food and being Italian, tomato soup one of my favorites. I’ve tried for years to make a soup that my great grandma would be proud of and this is it! It has a classically rustic Italian flavor that warms and fills the belly just like Italian food should.
This soup has a slight sweetness from the roasted tomatoes that plays well will the herbaceous fresh basil. The creaminess gives it a beautiful texture that makes it a thick and hearty soup that is perfect as an entree or pair it with a salad for a light meal.
Creamy Roasted Tomato and Basil Soup
Ingredients
Ingredients
- 10-12 medium tomatoes chopped
- 1 medium yellow onion chopped
- 1 large bunch fresh basil finely diced
- 2 cans diced tomatoes do not drain
- 2 Tbsp tomato paste
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 2 1/2 Tbsp brown sugar I used a low carb sugar blend
- 1/2 tsp all spice
- salt and pepper to taste
Equipment
- 5 quart crockpot
- 1 immersion blender
Instructions
- Preheat oven at 450 degrees Chop tomatoes, onions, and basil. Set the basil aside for later.
Roasting the Tomatoes and Onions
- Spread tomatoes and onions on a large foil covered cookie sheet
- Sprinkle with salt to taste
- Sprinkle the brown sugar evenly over the tomatoes and onions
- Roast for 20 minutes until tomatoes and onions are soft to the touch
- Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible
Making the Soup
- While the tomatoes are roasting, set your crockpot on the low settingYou can cook on high but low and slow is my favorite way to crockpot
- Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot
- Stir in the roasted tomatoes and onions with their juice
- Stir in the chicken stock or broth
- Let cook for 4 hours on low or 2 hours on high
- Here comes the fun partBlend everything in the crockpot with the immersion blender until smooth
- Slowly stir in the heavy cream
- Stir in the basilYou could also put the basil in before you blend for a completely creamy feel
- Cook on low for an additional 30 minutes or until the cream is fully incorporated
- Season with salt and pepper to taste
- Serve and enjoyThis recipe makes 8 servings because I love leftovers
Notes
One of my favorite parts of this recipe is getting to use my immersion blender. If you don’t have one, I highly recommend getting one. You can use a traditional blender, but it will make for extra work.
This recipe was created with the intention to have leftovers so it can be cut in half if you desire.
