Creamy Tomato Basil Soup

This soup can be made in a slow cooker.

Creamy Tomato Basil Soup
  • 1 tbsp olive oil
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 28 oz can whole plum tomatoes, with juice
  • 1 tsp thyme
  • ¼ cup fresh basil
  • 3½ cups reduced sodium chicken broth (or vegetable for vegetarians)
  • 1 bay leaf
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • ⅓ cup grated Pecorino Romano cheese
  • 1¾ cups reduced fat (2%) milk, warmed
  • Salt, to taste
  • Black pepper, to taste
  1. Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden. Add to slow cooker.
  2. Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes; add to slow cooker.
  3. Add chicken (or vegetable broth), thyme, basil, and bay leaf to the slow cooker.
  4. Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
  5. Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
  6. Melt the butter over low heat in a large skillet and add the flour. Stir constantly with a whisk for 4 to 5 minutes.
  7. Slowly whisk in about 1 cup of the hot soup, then add the 1¾ cups of warmed milk and stir until smooth. Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.
  8. Cover and cook on LOW 30 more minutes.


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