An easy classic that is perfect for a busy weeknight
Servings: 6servings
Ingredients
28ozcan of whole tomatoes
4cupschicken stock
1onion, finely chopped
3carrots, peeled and finely chopped
3ribs of celery, finely chopped
1 ¼tspdried thyme
⅓cupfresh basil, chopped
1bay leaf
1cupheavy cream
½cupfreshly grated parmesan cheese
Get Recipe Ingredients
Instructions
Into the insert of a slow cooker, add the tomatoes (with the liquid - don’t drain!), chicken stock, onion, carrots, celery, thyme, basil, and bay leaf. Cover and cook on low for 6-8 hours.
Using an immersion blender or in a traditional blender in small batches, blend the soup until smooth. Return to the slow cooker
Stir in the heavy cream and parmesan cheese and continue to cook in the slow cooker until the soup is rewarmed. Taste for seasoning and adjust as needed with salt and pepper.
Notes
Serve this with grilled cheese for a complete meal.
If using a traditional blender to blend the soup, be extremely careful! Blend in small batches and do not overfill the blender.
To make clean-up easy, consider using a slow cooker liner.