It’s cold out. Like, really, really cold. We’re talking -25 degrees with a windchill of -50. We are obviously not going to be leaving the house for a few days so we are whipping up some of our favorite winter recipes.
My favorite crockpot recipe is Tomato Basil soup. It’s (mostly) all vegetables and so, so good. Add some fresh Parmesan and serve with crusty bread and it makes for the perfect dinner when it’s so cold boiling water turns to steam.
Here’s the recipe:
- 3 tablespoons olive oil
- 3 large carrots, peeled and diced
- 2 sweet onions, 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 broth
- 10 basil leaves
Add all ingredients to a crockpot and cook on low for 6-8 hours. Once soup is done cooking, let cool slightly and use an immersion blender to purée. If you don’t have an immersion blender you can use a regular blender but make sure it’s cool or it’ll explode all over your kitchen (believe me, I know.)
Serve with warm bread and Parmesan cheese. Enjoy!
Tomato Basil Soup