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Tomato Basil Parmesan Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 2 (28 oz) cans crushed tomatoes
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Extra fresh basil and grated Parmesan for serving

Instructions
 

  • Add the crushed tomatoes, vegetable broth, diced onion, minced garlic, chopped basil, salt, and black pepper to the slow cooker.
  • Stir the ingredients until evenly combined.
  • Cover and cook on low for 6 hours.
  • Stir in the heavy cream and grated Parmesan cheese until the cheese melts into the soup.
  • Use an immersion blender to puree the soup until smooth.
  • Ladle into bowls and top with extra fresh basil and grated Parmesan before serving.

Notes

Add the cream and Parmesan only after cooking to keep the dairy from separating. If the soup tastes too tangy, stir in a pinch more salt to round out the flavor. Leftovers reheat gently on the stovetop over low heat.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Immersion Blender