8 Easy Soup Recipes, #7
Hot, creamy, and dreamy. These words describe this yummy tomato basil soup, perfectly. You know what is better than Panera creamy tomato soup and grilled cheese? A crockpot creamy tomato soup. It is thick and you can load it up with cheese if you’d like.
And, there’s no judgment if you eat more than one bowlful. Oh, and after this soup has finished cooking in the slow cooker I usually move it to my cast iron pot for serving. It’s a lovely presentation 🙂
This is awesome! What a neat idea because it is just perfect for this soup. It is going to make for the best dipping bread and is the cherry on top for this wonderful soup.
2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups Swanson vegetable broth
1 medium onion, finely diced
3 cloves garlic, finely chopped
1 tablespoon Domino sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Land O’ Lakes heavy whipping cream
1/3 cup fresh basil, finely chopped
Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, onion, garlic, sugar, salt and pepper. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
Add whipping cream. Cover; cook about 15 minutes or until hot. Stir in basil.
Meanwhile, spread one side of each bread slice with butter. Sprinkle 1 tablespoon Parmesan cheese on top of buttered side of each slice. Press gently to adhere cheese to bread.
Heat 12-inch skillet over medium heat. Place 2 slices bread, buttered side down, in skillet and top each with half of the Cheddar cheese. Place remaining 2 slices of bread, buttered side up, on top of cheese. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Cool 5 minutes; cut each into 1-inch cubes. Serve with soup.
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Quick Tip: Feel free to blend your soup if you want it smoother.