This easy recipe for Crock-Pot Creamy Tomato Basil Soup is a warm and satisfying soup to make any time of the year. Serve with a side salad and some crusty bread for a complete meal. This soup is vegetarian and so delicious. Garnish each bowl with a fresh sprig of basil for some additional color and pop!
To a 4-6 quart slow cooker add the carrots, onion, celery, canned tomatoes, oregano, basil and vegetable broth.
3 Medium Carrots, 1 Medium Yellow Onion, 3 Ribs Celery, 28 Ounces Canned Diced Tomatoes, 1 Tablespoon Fresh Oregano, ¼ Cup Fresh Basil, 3 Cups Vegetable Broth
Cover and cook on LOW for 6 to 8 hours, until the vegetables are cooked and soft.
Using a hand-held blender right in the slow cooker blend until the soup is to your desired smoothness (I left it a little chunky, but you can blend until completely smooth if you desire).
Add the grated Parmesan cheese and half & half to the soup in the crock-pot and turn the heat up to high.
1 Cup Grated Parmesan Cheese, 2 Cups Half & Half
Cover and cook for 30 to 40 additional minutes until the soup is hot.
Taste soup and season with salt & pepper to your preferences and serve.
Salt And Pepper
Notes
You may also use a regular jar blender if you do not have an immersion blender. Simply ladle the hot soup into the jar in several batches and carefully blend the hot soup until it is as smooth as you desire.