Fall is officially here, and so is the chill in the air. A warm, creamy, delicious homemade soup is just what we all need about now! This Tomato Basil Soup will warm you from the inside out and help you embrace the fact that fall is indeed here!
Not only did I make a fantastic soup, but I also made some incredible Asiago, Spinach and Sun-dried tomato Sandwiches to go with it! They were AWESOME!!!! The directions are below, but please don't feel like you have to make them to enjoy this soup. It was incredibly delicious on its own, but would be equally delicious with a traditional Grilled Cheese Sandwich too.
What are you waiting for? Go get some soup crockin'!
Creamy Tomato Basil Soup
This recipe serves approximately 6-8 people
1 small onion, chopped
1 1/2 tsp. chopped garlic (or 1-2 cloves, chopped)
2 tsp. oregano
1/8 tsp. pepper
3/4 tsp. salt
1/4 cup fresh basil, chiffonade it (that means to cut it into thin little strips. gather your basil into a bunch and use you knife to cut thin little "ribbons")
28 oz. can stewed tomatoes
28 oz. can crushed tomatoes
1 tsp. sugar
2 cups vegetable broth (I used 2 cups water and 2 chicken bouillon cubes)
2 cups heavy cream (I used half and half)
Directions: (I used a 6 Quart Slow Cooker for this) Add all of the ingredients EXCEPT the Heavy Cream into your slow cooker and give it a stir. Cook on LOW for 6-9 hours, or on HIGH for 3-4.5 hours. Once it's cooked, use and immersion blender to smooth out your soup.
Take out about a cup of your soup and place it in a heat safe bowl, or measuring cup. Now, SLOWLY add your cream to this small amount of soup, a TINY bit at a time while you whisk CONSTANTLY!!!! You're tempering your cream right now so your soup doesn't curdle. Slowly pour your tempered cream back into your crock with the rest of your soup as you continue to whisk it. I ended up using my immersion blender again just to smooth is out completely.
Ready for the Fancy Grilled Cheese?!!!
Freshly baked Italian Bread, sliced
Asiago cheese slices
Butter 2 pieces of bread, on one or two sides, whatever you prefer. Place them buttered side down in the pan and put a slice of the asiago on them (this is like your glue). Layer on your sun-dried tomatoes, spinach and a final layer of cheese. Top it off with your final buttered piece of bread. Toast it until golden brown on both sides. Cut it for ultimate dipping potential! ENJOY!
For the original post, with step-by-step pictures and directions, please click here.
For more great slow-cooker recipes, please visit www.slowcookeradventures.com