CROCKPOT TOMATO BASIL SOUP RECIPES

Name: Instant Pot Tomato Basil Soup
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons olive oil; 1 tablespoon unsalted butter; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 2 tablespoons all purpose or gluten-free flour; 3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians); 1 3/4 cups reduced fat (2% milk); 28 oz can San Marzano whole plum tomatoes (with juice); 1 sprig fresh thyme; 1/4 cup fresh basil (chopped); 2 bay leaves; Parmesan or Romano cheese rind (optional); 1/3 cup grated Pecorino Romano cheese; 3/4 teaspoon kosher salt (or more to taste); fresh black pepper (to taste)

INSTANT POT TOMATO BASIL SOUP - SKINNYTASTE

Instant Pot Tomato Basil Soup - Skinnytaste image

This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes.

Provided by Gina

Categories Dinner Soup

Total Time 45 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 tablespoon unsalted butter
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
2 tablespoons all purpose or gluten-free flour
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
1 3/4 cups reduced fat (2% milk)
28 oz can San Marzano whole plum tomatoes (with juice)
1 sprig fresh thyme
1/4 cup fresh basil (chopped)
2 bay leaves
Parmesan or Romano cheese rind (optional)
1/3 cup grated Pecorino Romano cheese
3/4 teaspoon kosher salt (or more to taste)
fresh black pepper (to taste)

Steps:

Use the saute button on the Instant Pot, then add the oil and butter, when melted add the celery, carrots and onions; cook 5 to 6 minutes, or until tender.
Add the flour, stir and cook 1 to 2 minutes. Add the broth, milk, and pour the juice of the tomatoes into the Instant Pot, then roughly crush the tomatoes with your hands; add to the pot. Add the thyme, basil, and bay leaves and parmesan rind if using.
Cover and cook high pressure 30 minutes. Quick or natural release, remove the cheese rind and herbs then blend the soup using an immersion blender until smooth (or you can carefully do this in small batches in the blender).
Add the 1/3 cup grated Pecorino cheese, salt and pepper, adjusting to taste.
To serve, ladle into bowls, top each with basil and 1 teaspoon parmesan.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 195 kcal, CarbohydrateContent 20 g, ProteinContent 8 g, FatContent 8 g, CholesterolContent 19 mg, SodiumContent 959 mg, FiberContent 1.5 g, SugarContent 9 g

CROCK POT CREAMY TOMATO SOUP - SKINNYTASTE

Crock Pot Creamy Tomato Soup - Skinnytaste image

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Provided by Gina

Categories Soup

Total Time 410 minutes

Prep Time 10 minutes

Cook Time 400 minutes

Yield 6

Number Of Ingredients 16

Ingredients

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
1/4 cup fresh basil
3 1/2 cups reduced sodium chicken broth (or vegetable for vegetarians)
Parmesan or Romano cheese rind (optional)
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons flour
1/3 cup grated Pecorino Romano cheese
1 3/4 cups reduced fat (2% milk, warmed)
salt (to taste)
black pepper (to taste)

Steps:

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.
Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.
Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.
Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.
Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).
Melt the butter over low heat in a large skillet and add the flour.
Stir constantly with a whisk for 4 to 5 minutes.
Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 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.
Cover and cook on low 30 more minutes.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 177 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 10 g, SaturatedFatContent 4.5 g, CholesterolContent 21 mg, SodiumContent 600 mg, FiberContent 3 g, SugarContent 8 g

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