2 (14.5 oz) cans diced peeled tomatoes in juice
1 tsp salt
2 Tbsp tomato paste
1 bay leaf
1/2 tsp minced garlic
2 Tbsp flour
3 tsp sugar
2 cups frozen or fresh ravioli (optional)
3/4 cup warmed milk (I used 1% but if you wanted to use skim that would work. If you’re wanting creamier you could use heavy cream or half and half)
1/4 cup fresh basil, finely minced
Freshly grated parmesan
Salt and pepper to taste
1. Combine tomatoes, salt, tomato paste, bay leaf, garlic, flour and sugar in slow cooker. Whisk a little until flour is smooth and combined.
2. Cover and cook on LOW for 4-6 hours. Remove lid. Remove the bay leaf. Pour soup into a blender and puree until totally smooth (or use an immersion blender to puree). Pour back into the slow cooker.
3. Add in raviolis (if desired) and basil and pour in warmed milk. Let cook for another 30 minutes or so, until raviolis are done. Salt and pepper to taste and serve with Parmesan cheese.
I’ve had so many hits on this Tomato Basil Parmesan soup lately it’s been unreal. I’ve had a lot of people want to know how to make it and skinny it up a bit. I decided to create a new tomato soup recipe that is skinny and delicious, not to mention totally easy and quick. I was happy with the consistency of the soup. It wasn’t runny but nice and creamy. The fresh basil gave it great flavor too. I added raviolis into mine so my kids would eat it and they were yummalicious. We served ours with grilled cheese sandwiches. 4 stars.