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Creamy Roasted Tomato and Basil Soup

This creamy smooth version of a classic tomato soup is bursting with flavor. The roasted tomatoes and fresh basil make it a treat for the senses. 
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Soup
Cuisine: Italian
Servings: 8 servings

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 setting
    You 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 part
    Blend everything in the crockpot with the immersion blender until smooth
  • Slowly stir in the heavy cream
  • Stir in the basil
    You 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 enjoy
    This recipe makes 8 servings because I love leftovers 

Notes

Some tasty things that you might like to go with this soup are a toasted bread of your choice or chips made from cheese as a low carb option
You can make cheese chips in the oven by placing shredded cheese on a greased cookie sheet and cooking at 350 degrees until the cheese starts to brown slightly and let cool, they'll crisp up as they cool. Or you can make them in the microwave on a microwave safe plate and cooking at 30 seconds at a time until they begin to brown and then let cool. 
Parmesan and cheddar cheeses are my favorites but if you intend to use Parmesan you should cut back on the salt in the soup.