I love making soups in the winter. They are full of flavor and will keep you warm on a cold night. As much as I cook from scratch I don’t ever start soups or marinara sauces with fresh tomatoes. I feel there has to be line drawn somewhere in the sand to the amount of time you spend in the kitchen and for that reason I always start with canned diced tomatoes. They are picked at the peak of freshness and canned. This recipe is one of my favorites due to its simplicity. You just let your slow cooker do all the work while you are at the office all day and then puree it when you get home. When you look at soups in the grocery store it is hard to find any that are even close to being Low Carb. I saw a can of tomato soup and figured that it might be low carb, but once I read that it was full of sugar I couldn’t believe it! Why do so many things have sugar when they don’t need it? In my opinion Tomato soup should be creamy, hearty, full of flavor, and above all not sweet. That is why I have brought this recipe to you today. Simply make up this easy recipe and keep it in your freezer for those days when you just want a bowl of soup almost as easy as popping opening a can of Campbell’s.
- 4 of 14.5 oz cans of Diced Tomatoes in Juice
- 1 bunch of Celery, ends removed and the rest diced
- 1 Medium Onion, diced
- 4 cups Chicken Broth, Feel free to substitute with vegetable stock
- 1/2 cup Basil, full leafs are fine since we will puree the bisque in the end
- 1/2 cup Freshly Grated Parmesan
- 1 cup Heavy Cream
- 1 teaspoon Fresh Ground Pepper
- In a large slow cooker add tomatoes, celery, onion, basil, and stock. Cook on low for 8 to 10 hours.
- Using a handheld blender puree soup.
- Add cream and parmesan and stir.
- Serve with extra parmesan on the side. Enjoy!