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.
1large bunchfresh basilfinely diced
2cansdiced tomatoesdo not drain
1cupchicken stock or broth
2 1/2Tbspbrown sugarI used a low carb sugar blend
salt and pepperto taste
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
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.