Because our weather has recently changed from hot and sunny to cloudy with perhaps even a little rain, it put my grandson, Griffin, in the mood for some homemade soup — so he asked me for a good tomato soup recipe. This one really fills the bill — it Is creamy, comforting and very easy to make. Just place all the ingredients in a slow-cooker, cook as directed below, and enjoy the delicious soup topped with homemade cheesy croutons and some fresh basil leaves.
For the Soup:
2 28-ounce cans whole peeled plum tomatoes with basil
1 15-ounce can tomato sauce
1 1/2 cups vegetable broth (or rich homemade chicken stock)
3 cloves fresh garlic, finely minced
1 medium yellow onion, finely diced
1 red bell pepper, finely diced
2 tablespoons double-concentrated tomato paste
1 1/2 teaspoons dried oregano leaves
1 teaspoon granulated sugar
1/2 teaspoon kosher salt, or to taste
1/2 teaspoons freshly-ground black pepper, or to taste
1/3 cup heavy whipping cream
1/3 cup roughly-chopped fresh basil leaves
Fresh basil leaves, to garnish
For the Croutons:
4 cups French bread cubes (cut into 1-inch pieces)
1 cup freshly-shredded extra-sharp cheddar cheese
1/4 cup freshly-grated Parmigiano Reggiano cheese
Preheat oven to 375°. Lightly coat a baking sheet with nonstick spray.
For the Croutons: Spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with both cheeses. Bake 10-12 minutes until crisp and golden, stirring once or twice as they bake. Remove pan from the oven and set croutons aside to cool.
For the Soup: Place tomatoes into a 6-quart slow-cooker. Stir in tomato sauce, broth (or stock), garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper; blend together until well combined, crushing the whole tomatoes into chunks with the back of a spoon. Cover the pan; cook 7-8 hours on Low heat (or 3-4 hours on High heat). Purée the soup with an immersion blender until the desired consistency is reached. Stir in cream and chopped basil; season to taste with salt and pepper and serve immediately with cheese croutons and fresh basil garnishes. — Serves 8