Crockpot Tomato Bisque Recipes

SLOW COOKER TOMATO SOUP

Steps:

• Place diced tomatoes, onions and garlic in a crockpot.
• Use an immersion blender to puree about 80% (alternately put them through your blender or food processor before adding them to the slow cooker).
• Turn heat to high, cover and cook for 4 to 5 hours (or low all day OR even overnight) then remove the lid and turn to low.
• Stir in cream and basil.
• Depending on the sweetness and/or saltiness of the tomatoes you used, you may want to add a touch of sugar or salt; so season accordingly.
• Swirl in a bit of sour cream before serving if desired.

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

SLOW COOKER TOMATO BASIL PARMESAN SOUP

Steps:

• Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
• About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
• Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
• Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
• Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

CREAMY TOMATO BASIL SOUP

Steps:

• To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth. Whisk or stir to combine.
• Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
• About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth. If using a traditional blender, transfer soup back to the slow cooker after blending.
• In a small saucepan over MED heat, add butter. Once melted, whisk in flour. Cook for 1 minute, whisking often. Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly. Stir in parmesan cheese until melted.
• Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.
• Don't cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.
• Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.

SPICY CROCK POT TOMATO BISQUE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Peel a whole head of garlic. Place cloves in a small oven-safe dish and drizzle with olive oil. Roast for 30 to 40 minutes or until soft and golden brown. (Garlic can also be roasted in a foil packet.)
• 3. While garlic is roasting add tomatoes and tomato paste to a large Crock Pot (at least 5 quart). Add all remaining ingredients except heavy cream and Romano cheese.
• 4. Stir together and drop in roasted garlic once it's done roasting.
• 5. Cook on high for 3 hours.
• 6. Reduce heat to low and puree mixture until completely smooth with a hand blender.
• 7. Add heavy cream.
• 8. Let simmer another 30 minutes.
• 9. Serve and garnish with cheese and basil stems.