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March 2, 2011

March Madness Day 2: Slow Cooker Tomato Basil Ravioli Soup

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Makes 6-8 servings

2 Tbsp butter
3 (14 1/2 oz) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 Tbsp brown sugar
1 Tbsp tomato paste
2 Tbsp flour
3 cups chicken broth
2 bay leaves
1/2 cup evaporated milk
12 oz frozen ravioli
1 1/2 tsp dried basil

Melt butter in skillet.  Add tomatoes, onions, brown sugar, tomato paste, 1/2 tsp salt and cook for about 5 minutes over medium heat.  Stir in the flour and cook for 1 minute longer.  Whisk in 1 cup of broth.  Transfer contents of skillet to the slow cooker.  Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker.  Cover and cook on LOW for 4-6 hours.  Discard the bay leaves.  Pour contents of slow cooker into a food processor or blender.  Blend until smooth.  Pour back into the slow cooker.  Stir in the milk, basil and ravioli.  Cover and cook on HIGH for 1 more hour, or until ravioli are cooked through.  Salt and pepper to taste.

Review:
I love Kneaders.  It is the greatest little restaurant to go for lunch.  I always get a half sandwich and the tomato basil ravioli soup.   I love this soup and decided to try to see if I could make it at home.  I did a pretty darn good job, if I do say so myself.  I loved eating this for lunch during this endless winter.  It brought a bright spot to the dreary weather all around me.  I give this recipe 5 stars.  Love me some tomato soup.

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9 Comments Filed Under: All Recipes, Meatless, Soups Tagged With: 4-6 hours, march madness, 5 stars, All Posts

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Comments

  1. Karen says

    September 4, 2012 at 10:10 pm

    sorry, add it in with the tomatoes and onions.

    Reply
  2. Megan says

    August 29, 2012 at 7:12 pm

    This sounds so great, I can't wait to try it.
    Also, I measure out my unused tomato paste (usually into 1TBS measurements) and place them onto wax paper, then freeze the individual servings. That way you don't waste a whole can of paste..

    Reply
    • MARILYN says

      March 2, 2018 at 11:24 am

      I do that too. I can throw it in the soup still frozen. Marilyn

      Reply
  3. Jade Kohl says

    August 28, 2012 at 7:15 pm

    The ingredients call for brown sugar, but the recipe doesn't have when to add the sugar.

    Reply
  4. Anonymous says

    August 23, 2012 at 4:33 pm

    Read the recipe just now – instead of wasting a can of expensive tomato paste for just a tablespoon, omit the tomato paste and the brown sugar – use two tablespoons of ketchup instead. Sounds wonderful! Will be making this weekend.

    Reply
  5. Anonymous says

    July 27, 2012 at 12:30 pm

    Tried to print out the yummy sounding recipe but it did not print the recipe. Darn.

    Reply
  6. hashbrownsss says

    March 3, 2011 at 8:40 pm

    I made this last night for dinner. i didn't start until 2 pm and we ate at 6:30. I served it with garlic bread and salad. everyone liked it, thanks

    Reply
  7. Downtown Seattle Restaurants says

    March 3, 2011 at 3:39 pm

    Wow! Thank you. I always wanted to write in my site something like that. Can I take part of your post to my blog?

    Reply
  8. Dinger says

    March 3, 2011 at 3:40 am

    Hooray, another tomato basil soup recipe! I am a fan of your first one, I am sure this one won't disappoint!!

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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