Yellow Tomato and Basil Soup

Recipe courtesy of The Southern Slow Cooker Bible by Tammy Algood

Serves 6 to 8

  • 5 cups seeded, peeled, and diced tomatoes
  • 1 red bell pepper, seeded and chopped
  • 1 chopped sweet onion
  • 2 minced garlic cloves
  • 3 cups low-sodium vegetable stock
  • 2 tablispoons chopped fresh basil
  • garlic salt and pepper, to taste
  • 1/4 cup half & half, room temperature
  • Additional fresh basil leaves, for garnish

Tomato Basil Soup

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Place tomatoes, bell pepper, onion, garlic, stock, chopped basil, garlic salt and pepper in a lightly greased medium slow cooker. Cover and cook on low for 6 to 7 hours. Using an immersion blender, purée soup until smooth. Stir in half & half, cover, and cook an additional 15 minutes. Serve warm, at room temperature, or chilled; garnish with fresh basil leaves.

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