We’re starting the new year with some freezing temps here in Denver. Today’s high is 1 whole degree-brr! That means soup time! I’m excited to share my creamy tomato basil soup with you. This is a wonderful set-it-and-forget-it soup. Made with beautiful San Marzano tomatoes and fresh herbs, this is an easy way to get your veggies in and enjoy a belly warming soup.
- 3 large unpeeled carrots, quartered and roughly chopped
- 1 whole onion, roughly diced
- 4 small cloves garlic, roughly chopped
- 28 ounce can of San Marzano whole tomatoes
- 1 teaspoon fresh thyme
- 10 fresh basil leaves, roughly chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 4 cups chicken stock
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons (gluten free) all purpose flour
- 1/2 cup cream
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- shredded Parmesan and finely chopped fresh basil for finishing
- Place first 11 ingredients (carrots through chicken stock) in slow cooker. Stir to combine all ingredients and cook on high for 4 hours, stirring occasionally.
- Once cooked, remove bay leaves and transfer half of the soup to a blender and puree for about 1 minute. Transfer puree to a large bowl and repeat the process with the second half of the soup.
- Once soup is pureed, create your roux. Melt butter and olive oil in a large soup pot. Once melted, gradually stir in the flour and cook over medium-high heat for at least three minutes, stirring constantly.
- Once roux is a golden brown color, slowly stir in the tomato puree. Once mixed, add the cream, shredded Parmesan, and salt and allow to sit on low for at least 15 minutes.
- Top finished soup with shredded Parmesan and fresh basil. Enjoy!