<p>Looking for a tried and true creamy tomato basil soup recipe that I can either make in the crockpot or make the night before and warm up in the crockpot (need to bring it to work for a luncheon). </p>
<p>Tempted to just buy the Kirkland tomato basil in a can from Costco that is SO good and just dress it up a bit…but I’d really like to make a little more effort than that (but not TOO much effort…)</p>
<p>I use a recipe from Ina Garten that can be found of food network.com It doesn’t actually have cream , but the consistency is creamy. If you search roasted tomato basil soup, it will come up. It is a favorite in our house and the beauty of it is you don’t even need great tomatoes since they are roasted</p>
<p>I love tomato soup and improvise when I make it so each time it comes out a bit different. So I don’t have a recipe to share with you.</p>
<p>I can offer one piece of advice, though. The best tomatoes to use for the soup are the tiny ones. Either Pear shaped or the cherry tomatoes. The reason is beause they have less seeds because of their size and more actual tomato.</p>
<p>Yes, I agree that roasting the tomatoes in the oven ahead of time will really bring out their flavor. Good luck and have fun…hope you find a great recipe!</p>
<p>Until you find the best recipe, here is a quick and easy one I use for H and I and we think the flavors are amazing. </p>
<p>Heat
*1 can of Hunts fire roasted diced tomatoes (could be with basil or garlic)
*1 can of Ro-Tel diced tomatoes with lime and cilantro
*Toss this into the blender until you get the desired consistency
*Option A -mix in some sour cream or cream
*Option B- swirl some sour cream or cream on top just before serving
*Add some fresh basil to top of soup</p>
<p>I am not sure if this will be to your taste, but I remember how positively addicted people in Dallas were to this version from La Madeleine. And I loved it too! </p>
<p>The Madeliene recipe looks perfect! I’m thinking I do everything before the cream/butter part the night before and then add the cream and butter in the crockpot the next morning at work so it can warm and blend before lunch ??? Do you think that would work?</p>
<p>i make this without garlic, but I’m sure it’s delicious as written. I am a big Gordon Ramsay fan and automatically search for “Gordon Ramsay’s fill in the blank” whenever I’m looking for a recipe for a particular dish.</p>
<p>I LOVE Costco’s Tomato Basil soup. I do add some more Italian seasonings and cracked pepper…LOVE it. Oh, and crack some Stacy’s Pita Chips in right before serving…yum!!</p>
<p>Greek yogurt dallop is great on top of the soup and also a little crumbled goat cheese or feta
Meat prices are really spiking , so I love to have soup for dinner…my husband and daughter are not the biggest fans though :(</p>
<p>I make the La Madeline soup all the time but generally add the butter and cream after pureeing the soup so you will be fine adding the next day. For future note you can cut down quite a bit on the butter and cream to make it healthier. My kids now prefer that version. </p>
<p>If you have some sourdough slices or bagette that makes a nice side addition. Great for dipping in the soup.</p>