Slow Cooker Tomato Basil Soup Recipe

Roasted tomato basil is one of my favorite soups to dip with a piece of toasted bread. This recipe by Goodful on YouTube is quick and easy to make in the slow cooker. Soups are a must when it comes to the cold weather, and I’m trying to find all of the soup recipes to cycle and alternate through. I love how everything in this recipe includes fresh and whole ingredients. It takes only 6 ingredients to make this tomato basil soup, and I need to use up the tomatoes that I have grown in my back yard since the season is over. I prefer roasting the vegetables because it gives a different flavor instead of keeping them raw.

Ingredients:

• 2 lb tomatoes
• 1 red bell pepper
• 1 onion
• 6 garlic cloves
• 1/2 cup olive oil
• salt and pepper to taste
• 1/2 cup basil

Directions:

First, chop up the tomatoes, bell pepper, onion, and garlic cloves. Put them on a baking sheet with olive oil, salt, and pepper. Bake in the oven at 425F for 30 minutes to roast.

Next, add the roasted vegetables into the slow cooker and add the seasonings. Pour the vegetable stock and cover with the lid to cook on HIGH for 2 hours. Then, use an immersion blender or regular blender to blend everything until a smooth consistency.

I love tomato basil soup and it’s known to pair well with grilled cheese. It’s very simple to make at home, and it’s one of those recipes that do not require a lot of effort. This type of soup can be made in bulk and put in the freezer for later. I could eat a big bowl of this roasted tomato basil soup, and now I want grilled cheese. It’s been a while since I’ve had this soup, so this recipe is added to my list.