Easy Crock Pot Tomato Basil Soup Recipe
Now this ain’t really Redneck. Just good ol’American mmm-mmmm. ‘Cuz sometimes you just get that craving for some good Tomato Soup. And sometimes a can of Campbell’s just won’t do!
Well, here’s an easy slow cooker recipe that’s just darn divine! Mix it up and started before ya go to work or whip it together on a cold rainy Saturday and let yer crock pot do it’s magic. It’s dee-licious!
Servings: A good 8 or so.
Prep Time: About as long as it takes ya to chop some stuff, open some cans and toss it all in a Crock Pot
Cost: about $10 – $14.75 depending on where ya shop.
Ingredients:
- 4 – 14 oz. cans of Fires Roasted Diced Tomatoes
- 2 cups of Tomato Juice
- 3 cups of Chicken Broth
- 1 small or medium Onion
- 3 tablespoons of Tomato Paste
- 3 tablespoons of Brown Sugar
- ¼ teaspoon of Allspice
- 1 can (5 ounces) of Evaporated Milk
- ¼ cup or so of Fresh Basil (about 10 leaves)
- Salt and Pepper to taste
What Ya Do:
Toss yer Roasted Tomatoes and Tomato paste in the crockpot.
I like to mash the tomatoes a wee bit to get out the juice and make it a little less chunky.
Dice up yer Onion real small and toss in as much as you think is good for you.
Then throw it in the pot.
Toss in your Chicken Broth, Tomato Juice, Brown Sugar and All Spice and mix it up real good.
Now, put yer lid on the crock pot and just heat on LOW for 8-hours or on HIGH for 4-hours.
When all them hours are up, shred your Fresh Basil (I usually put in a bit more than 1/4/ cup). And keep a little aside for garnish.
Add yer shredded Basil and Evaporated Milk into the soup.
Mix it up and let it heat through for about 20 – 30 minutes.
There ya go! That’s it!
Just ladle it in yer bowl.
Garnish with the left over Basil and Salt and Pepper to taste.
Serve with a good Grilled Cheese Sandwich.
Now that’s good, easy eatin!
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