(This is an updated post with new photos from November 2012)
The other day I went to Sweet Tomatoes and was loving their Sweet Tomato Basil Soup. I decided I needed to make something similar at home. And I made something even better. If you love tomato soup, you will love this soup (AND bonus it’s very very easy.)
I know you all love this recipe for the tomato basil parmesan soup (it’s my most popular recipe of all time). But I’m hear to tell you that this recipe is JUST as good. AND it’s easier. AND it gets less dishes dirty. AND you will love it. What are you waiting for???
2 things: You must use the caramelized tomato paste (it gives it an amazing flavor boost) and you must use the crushed tomatoes. Please don’t substitute diced. However, I bet if you really wanted you could use half and half instead of the heavy cream.
For my kids, I added it some frozen raviolis and let the hot soup cook them. They loved it and it turned it more into a whole meal for them.
I hope you love this soup as much as I did!
Soup
3-4 hours on high
chicken bouillon granules (I always use Shirley J bouillon because it dissolves easily and it’s
not too salty…you only have to use half as much too because it’s ultra
concentrated.)
parsley
flour, basil and oregano to a microwave-safe bowl. Give a little stir.
Microwave for about 5 minutes (stir every 90 seconds). Transfer to
slow cooker.
tomatoes, broth, honey and salt.
on LOW for about 5-7 hours or on HIGH for about 3-4.
(If you want, you can use an immersion blender at this point to get it
really smooth and creamy) Stir in warmed cream and Italian parsley.
Salt and pepper to taste. Let cook for another 10 minutes on HIGH
without the lid (so it can
thicken up a bit).
cheese. Serve with warm rolls or bread.
tomato paste: this is a flavor booster that is amazing!!! To make
just heat 1
tablespoon of olive oil in skillet, add 1 (6-oz can) of tomato paste,
stir frequently and cook until deep crimson color (will reduce by approximately
1/4). Freeze extra tomato paste in one tablespoon increments for later use.
P.S. Love crockpot soups? Get all of them here:
Does anyone happen to have an instant pot adaptation?
Hi Katy, I would make this one: https://www.365daysofcrockpot.com/instant-pot-tomato-basil-parmesan-soup/
Made this for a a snowbird friend to have her first day back in Arizona because she arrives totally exhausted, too tired to eat and adores Tomato Basil soup. I fell in love with the method. Takes no time to throw together. Toted it in the crock pot to her house to finish cooking. We both have it gives stars. It is a large amount of soup so a quart went into her freezer and another quart for her to have over the next couple days went into the refrigerator. My crock pot was empty to bring home. The second batch is cooking as I write. Thank you so much for my new go to Tomato Basil Soup recipe.
Thanks Jackie. This was a fun comment to read.
Has anyone tried to freeze this soup? I am thinking of making some and freezing it.
I have frozen this soup and it works just fine. My question for anyone who can help is can I substitute something like arrowroot for the flour so make for so,wine who cannot have gluten? And if so what is the corresponding measurement?
Unknown, I'm not sure if it will freeze well?! I haven't tried it. Give it a shot and let me know!
I have a huge soup swap to attend and I'd love to make this for everyone. Does it freeze well?
This is DELICIOUS! I loved it so much, I shared the recipe with my family overseas 🙂 Easy to make, but tastes great! Thank you!
Hooray Tammy,
Thanks so much for your nice comment!
Karen
I made this yesterday and it was great! Tastes like you slaved for hours. This is the first of your soups I've tried, but won't be the last – 5 stars!
Karen, Thank you for your response and suggestion[s] re incorporating the yogurt into the hot soup! Will try that way to avoid separation — Haven't heard of that technique before [I'm a novice cook]. Will get back to you.
Again, many thanks for taking the time to reply!
Elspeth,
I am sure you could substitute the greek yogurt. The only think that I would be worried about is the yogurt getting all separated when you add it in. Sometimes that happens when I add sour cream and yogurt to recipes. To keep this from happening bring the yogurt to room temperature, stir 1 Tbsp of flour into the yogurt, then stir in a little of the soup into the yogurt, then add all back into the slow cooker. That probably will help. Let me know if it tastes good! Good luck!
Could Greek yogurt be used in place of the cream?
Even if it can't be substituted, i'm sure i'll make it!
And this is probably even more weird, but could you puree silken tofu and add it in place of the cream? [This question from someone who chops tofu into tiny bits and adds it to gazpacho so it packs protein and can be eaten as a complete meal?] [Maybe? I have no training in nutrition so it may not be complete.]
I'm dying to try this! I'm not a kid, but I'm definitely going to put ravioli in it. 🙂
It's a keeper, Kalyn.
Bookmarked! I love the sound of this.