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Fire Roasted Tomato Basil Soup

Use your slow cooker to cook a delicious batch of Fire Roasted Tomato Soup
Course Soups & Stews
Cuisine American
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 10 one cup servings
Author Deborah Tayloe

Ingredients

  • 28 oz. can of diced fire roasted tomatoes
  • 28 oz can of fire roasted crushed tomatoes
  • 32 oz. box of vegetable stock near the canned soups
  • 2 large handfuls of sweet basil cleaned and chopped
  • or -- 1 to 2 tbl dried basil
  • 2 cloves of garlic grated
  • Fresh or dried parsley to taste
  • Large sprig of fresh rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp ground red pepper
  • Optional: half and half or almond milk - one cup

Instructions

  • Place all ingredients in the slow cooker, stir, and cook for 7 hours on low setting.
  • Remove rosemary sprig and toss it.
  • Use an immersion blender to break down the diced tomatoes and create a smooth texture. If you don't have an immersion blender, a countertop blender will also work.
  • If you'd like to add half and half, you may do so after blending. Then, allow the soup to cook another 20 to 30 minutes to warm milk.