Slow Cooker Tomato Basil Soup

I found this delicious recipe at: www.biggirlssmallkitchen.com

It is so easy to make: just dump all the ingredients into a slow cooker, cook for the day, the puree. For one person it lasts for days. Freeze some and you'll have a bunch quick lunches. 

Slow Cooker Tomato Basil Soup
Makes 4-6 servings

Ingredients
3 tablespoons olive oil
3 large carrots, peeled and finely diced
2 medium sweet onions, finely diced
4 cloves garlic, peeled and left whole
1 teaspoon crushed red pepper flakes
1 tablespoon salt
3 28-ounce cans whole peeled tomatoes
1 quart chicken/vegetable broth
10 basil leaves (plus more for garnish)
Freshly grated Parmesan (for garnish, optional)

Slow cooker version:

Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.

Stove-top version:

Combine all ingredients in a heavy lidded pot or Dutch oven over medium-high heat. Bring to a boil, then turn heat down to low, and simmer, covered, for about 2 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. If you like a thinner consistency, add a little bit more stock or water. Serve immediately, or transfer the soup back to the pot and keep on low until your guests arrive.

Garnish with more fresh basil and some grated Parmesan cheese.

- Dorian