Soup… in Summer… I know right? Seems a bit odd, but no stove or oven needed here. This recipe was inspired by the abundance of gorgeous produce and the basil growing in our garden. Throw all of the ingredients in the slow cooker prior to leaving for work and come home to a delicious meal and incredible aroma. While I love the flavors of a classic tomato soup, the dish itself is lacking in protein and not really sufficient meal. I wanted to make my soup a true meal and therefore added white beans at the start of the cooking process. The best part- I blitzed part of the cooked soup in our bullet to leave a creamy, smooth finish- sans cream. Enjoy!
If you’re looking to keep your oven off this Summer, check out the other “cool” cooking methods used in recipes by my fellow Recipe Redux members at the end of this post.
- 2 Tbsp. olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 Tbsp. tomato paste
- 28 oz pureed San Marzano tomatoes
- 1/2 tsp. dried parsley
- 2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. pepper
- 1/3 cup fresh basil, roughly chopped
- 4 cups chicken stock
- 1 1/2 cups dried white beans (I used Great Northern)
- 2 parmesan rinds
- Place all ingredients in the slow cooker and stir to combine.
- Cook on high for 6 hours or low for 8-10 hours, or until beans are cooked.
- Remove parmesan rinds if using.
- Place 2 cups of cooked soup in the blender or 2 cups, divided in a bullet. Puree and then add back to soup.
- Serve topped with fresh basil. Pro tip- diced fresh mozzarella is a very nice addition when serving.