Who says that Taco Tuesday cannot be had in the form of a soup? And making it in the slow cooker makes it that much better! Taco Soup Tuesday Slow cooker style is rich and delicious with such a fabulous taco flavor. You’ve simply gotta try it!
Tomato Basil Soup is one of my favorites from the restaurant La Madeliene. The family and I would go there and enjoy their soup often. One day, many years ago…I decided to look for a copy cat recipe online so that I could make it anytime that we wanted. Bingo!
I’m going to share the link to which recipe I found and give a few pointers of what I do to make it “extra” tasty. Here is the link that I found via www.food.com.
It is simple and easy with only a few ingredients. Just what we like, right? And not much improvement needed…if at all. But everyone likes to tweak things to their own taste buds.
Here is what I do:
- 2- 28 ounce cans crushed tomatoes
- 4 cups V-8 juice
- 1 cup heavy cream
- 1 stick butter
- 1 can broth (chicken or vegetable)
- 1- juice of lemon
- salt and pepper to taste
- 20 leaves of fresh basil- at least! LOL
- garnish with shredded parmesan and a side of hot crusty bread.
Throw it all into the slow cooker on high heat for about an hour. The soup should be slowly simmering. Blend with hand blender until smoothed. Continue to cook on low in the slow cooker for another hour. Stirring occasionally Keep on warm until ready to serve.