This couldn’t-be-simpler, slow cooker soup is perfect for anyone who still loves a great grilled cheese in the summer, but needs a break from the hot kitchen. 😀
I love using fresh herbs in food, and this summer, Bundle, our four-year-old daughter, planted her own basil. Today she harvested some to use for this soup! She was pretty impressed with the idea of growing her own food that she actually can cook and eat. 😀
The added bonus is that mom and dad love this soup, too! With only six ingredients (really!) and the use of a slow cooker (hooray for not heating up the house!), this is always a make again (and again and again) in our home.
32 oz. tomato sauce
5-8 large fresh basil leaves
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 c. milk
Combine tomato sauce, salt, garlic powder, black pepper and milk in a large slow cooker. Set aside two or three of the smaller basil leaves for a garnish, and thinly slice the remaining basil. Add the basil to the soup in the slow cooker. Stir to mix.
Cook on low for 2 1/2 hours. For a fresh and beautiful garnish, add a dollop of sour cream and the small basil leaves.
I love savoring this delicious soup with grilled cheese sandwiches. Our daughter isn’t always fond of veggie soups, but this she devoured, dipping her sandwich in it one bite at a time! 🙂
Sadly, there’s only one little bowl leftover in the fridge.
Can’t wait for next time!