Slow Cooker Creamy Tomato Basil Tortellini Soup
One of my favorite things to make is a good slow cooker soup recipe. They are easy, they have a delicious slow simmered flavor and they almost always equal less clean up, and I’m all about less clean up. This soup is probably one of the easiest you’ll ever make and you wouldn’t believe how amazing it tastes (especially considering it’s ease of prep).
You may be thinking that the three carrots seems odd but it gives this soup some body, a light natural sweetness and it offers such a vibrant color to this soup so you don’t end up with something pale pink in the end. Other than that this soup is mostly tomato, which I believe the way a true tomato soup is meant to be. I’ve always been grossed out by the canned tomato soup, doesn’t it just seem to have an off flavor and too much sweetness? When I was little I disliked it so much that instead I’d just heat tomato sauce with a little water and eat that with my grilled cheese instead. Yes, that really was lacking in flavor but when you are a kid I guess that’s what you like. This however is full of flavor, the onions, garlic and basil offer just enough without taking away from the vibrant tomato flavor.
- 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
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 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