3-Ingredient Tomato Soup (Skillet or Slow Cooker)
You'll need to partially puree the tomatoes. You can do this with either an immersion blender right in the crockpot (or saucepan). Alternately, you can puree them in your food processor or blender before tossing them in the crock pot/saucepan.
Servings: 6 to 8 servings
- 2 14.5- ounce cans diced tomatoes with garlic and onions
- 1 cup heavy cream OR 1 8-ounce package cream cheese
- 2 teaspoons dried basil or 2 tablespoons fresh
Dump the tomatoes in a large saucepan.
Puree them to your desired consistency (if you're using an immersion blender) or use a blender/food processor beforehand.
Turn to high and bring to a boil.
Turn to medium-low and slowly add the cream while stirring.
Sprinkle in the basil and allow to simmer 10 minutes.
Taste test and add sugar and/or salt if needed (this will vary with each and every tomato in the world due to acidity and growing conditions)
Follow the skillet directions as written above, with the following exceptions:
Cook on high for 2 to 3 hours before adding the cream and basil, alternately on low for up to 6 hours (the extra time is NOT necessary, but it also will not ruin the food if you aren't able to get back to it).