Nothing says childhood more than tomato soup. It was my favorite growing up, however, it was soup of a can. That paired with a gilled cheese sandwich made me smile. While soup from a can is convenient, it’s loaded with a lot of sodium, and is really not as healthy as the label claims. Preparing homemade soup can seem overwhelming with the abundance of ingredients, however, I promise it’s really easy….and fun. Here is a take on a flavorful soup that can be started in the morning before work and then enjoy it as soon as you get home from work.
Slow Cooker Tomato Soup
INGREDIENTS:
2 (28-ounce) cans whole peeled plum tomatoes with basil
1 (15-ounce) can tomato sauce
1 1/2 cups vegetable broth
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
2 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon Himalayan pink salt
1/2 teaspoons freshly ground pepper
1/3 cup heavy cream
1/3 cup chopped fresh basil
DIRECTIONS:
Place tomatoes into a slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
Serve immediately.