This might just be the best tomato soup you've ever had! It's so easy to make, perfectly flavorful and satisfyingly hearty. And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!
Ready in: 6hours45minutes
1 3/4cupdiced carrots(3 medium)
1 3/4cupdiced yellow onion(1 large)
3(28 oz) cans whole Roma tomatoes
1(32 oz) carton vegetable broth
1/3cupchopped fresh basil, plus more for garnish
Salt and freshly ground black pepper, to taste
16ozrefrigerated three cheese tortellini
Parmesan, shredded, for serving
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Recipe Source: Cooking Classy
If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup is too thick.