Tomato Basil Soup
Serve with fresh bread and a side salad.
can (28oz per can)
whole peeled tomatoes
can (15oz per can)
fresh basil leaves
chopped (15-20 leaves)
heavy whipping cream (not needed until day of cooking)
gallon-sized plastic freezer bag
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
Add all ingredients to your freezer bag except cream.
Remove as much air as possible, seal, and freeze.
Thaw freezer bag overnight in refrigerator or in water in the morning.
Add contents of freezer bag to your crockpot.
Cook on “low” setting for 4-6 hours.
Add heavy whipping cream and stir to combine.
Puree to desired consistency with immersion blender or regular countertop blender.