Slow Cooker Creamy Tomato Basil Tortellini Soup
This could be the greatest tomato soup you have ever tasted! It is effortless to prepare, deliciously tasty, and gratifyingly filling. Also, it provides comfort after a hectic day. The cheesy tortellini and cream in this soup are undeniable.
Ingredients
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1 3/4 cup diced carrots (3 medium)
- 1 3/4 cup diced yellow onion (1 large)
- 2 tbsp olive oil
- 5 cloves garlic , minced
- 1/3 cup chopped fresh basil , plus more for garnish
- 2 bay leaves
- 1 tbsp granulated sugar
- salt and freshly ground black pepper , to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- parmesan , shredded, for serving
Directions
Recipe instructions Slow Cooker Creamy Tomato Basil Tortellini Soup
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Step 1
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
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Step 2
Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours
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Step 3
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender.
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Step 4
Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
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Step 5
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
