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Recipe for Thick and Creamy Tomato Basil Soup
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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is so easy to make, especially when you make it in the Mealthy MultiPot using the Handblend. It's great for serving a crowd or for making leftovers as it freezes particularly well. 
Course Soup
Cuisine Italian
Keyword Creamy Tomato Basil Soup
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 14
Calories 124kcal
Author Jennifer Quisenberry

Ingredients

  • 2 28 oz cans Cento San Marzano Peeled Tomatoes
  • 1 28 oz can Tomato Sauce
  • 1 6 oz can Tomato Paste
  • 2 tbsp Minced Garlic
  • 2 tsbp Italian Seasoning
  • 1 tbsp Olive Oil
  • 2 cups Heavy Whipping Cream
  • Fresh Basil to taste and for garnish

Instructions

  • Turn your Mealthy MultiPot to sautee.
  • Add your olive oil and minced garlic and saute the garlic for 3 minutes or until you have a nice aroma.
  • Turn your MultiPot to Slow Cook and add the following: peeled tomatoes, tomato sauce, tomato paste, and Italian Seasoning.
  • Set the slow cook timer to 1 hour. Since it’s a multi-pot, it will cook for longer than 1 hour as it will come to the slow cooking temperature first, and then the timer will begin to count down.
  • Open the MultiPot and add fresh basil.
  • Immerse the Handblend into the MultiPot and begin to blend the soup. I like to start slow. I also like to move the Handblend around the pot to make sure I’ve blended the peeled tomatoes to my preferred consistency.
  • Pour two cups of Heavy Whipping Cream to the soup and blend with the Handblend until thoroughly mixed.
  • Set the MultiPot back on slow cook for an additional 20 minutes.
  • Serve in bowls garnished with a couple of fresh basil leaves.

Notes

Please note that nutrition facts are subject to change based on your choice of ingredients.