The Kim Six Fix: Creamy Crock Pot Tomato Basil Bisque

Creamy Crock Pot Tomato Basil Bisque

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There is nothing like warm soup after coming in from being outside on a cool winter day.  And since we have been planting our spring flower beds this week, I thought it would be so nice to come in to an already cooked meal of Tomato Bisque.  Time to bring out the slow cooker. 

I started with a recipe I found on Pinterest, and because I am not a fan of chunky tomato soup, I decided to modify it quite a bit. 

Into the crockpot you combine : 
2 cans (14 oz) chicken broth
2 cans (15 oz) undrained petit diced tomatoes 
1 can (20 oz) whole stewed tomatoes 
1 cup diced celery1 cup diced carrots
1 cup diced onions


Cook on high 2-4 hours or low for 5-7 hours. 

When it is done cooking (and all the veggies are soft) it will look like this:

To that mixture add: 
2 cups half and half (or light cream)
1 cup grated parmesan cheese

Remove soup from heat and blend batchwise in blender until smooth (or use an immersion blender.)  At this point you can strain the soup through a mesh sieve if you want a true bisque, or if you perfer slightly more texture, you can leave the puree as is. 

Return pureed soup to crock pot and add 2 tablespoons of corn starch (dissolved in 1/4 cup of water). This will help to thicken the soup. 

 Return to low heat for 30 minutes.

  • Right before serving add:
  • 1 tsp oregano
  • 1/4 cup fresh basil (chiffonade)
  • salt and pepper to taste
Here is what my final bisque looked like in the slow cooker:

Like any tomato soup, you can choose a variety of garnishes.   Sour cream and shredded basil:

 Or finely shredded cheese with a basil leaf:

And of course, nothing completes a good meal of tomato bisque, like grilled cheese.
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