We’ve been having a lot of rain and dreary grey days this spring and summer, and I always find a nice bowl (or two) of homemade soup always cheers me up while warming me up.
I made this delicious tomato basil soup, not only because of the wet cold weather, but also because I had some heavy cream that was about to expire and I hate it when it expires before I get the chance to use it, such a pet peeve of mine, always happens. But I really only cook when I’m in the “mood” to cook/ am not feeling lazy, so here we are.
So this is what the soup looks like cooked and pureed, before the roux and parmasen was added. I have an immersion hand blender that I can stick right into my crockpot to blend without having to scoop out and throw in a blender. But either way works, unless you like chunky soup, in which case you don’t have to worry about pureeying it.
My gorgeous roux, looking thicc, looking delicious. A fairly simple recipe. The roux was a bit of a pain but so so worth it. Once the soup was all done, it was amazing. I wish that I had of had fresh basil to put in it, but when I opened my package of fresh basil from the store, it was covered in brown spots. So disappointing. If you have good fresh basil, I would highly recommend using it for this soup.
Recipe as always, from Pinterest, link here: Crockpot Creamy Tomato Basil Soup