Source video by Natashas Kitchen on YouTube. This recipe was adapted with strict source-fidelity rules.
Natasha's Kitchen turns out a silky, balanced tomato soup built on softened onions, tinned San Marzano tomatoes, chicken stock and fresh basil. A spoonful of sugar tames the acidity, then cream and freshly grated Parmesan finish it off. We've taken her hob method and let the slow cooker do the long simmer, so the aromatics have hours to mellow before you blend. Serve creamy or chunky, with croutons or a grilled cheese on the side.
Slow cooker notes: Source is a 30 minute hob recipe. The aromatics (butter, onion, garlic) are still softened in a pan first because slow cookers will not brown them, then everything is transferred to the slow cooker for a long, low simmer in place of Natasha's 10 minute partial-cover simmer. Cream and Parmesan are held back and stirred in at the end so the dairy does not split or grain over hours of heat. Quantities are unchanged from the source.
Ingredients
- 2 wholeyellow onions, peeled and finely chopped (about 3 cups)
- 60 gbutter
- 3 wholegarlic cloves, peeled and finely minced (about 1 tbsp)
- 2 x 794g tinstinned crushed tomatoes, with their juice
- 480 mlchicken stock
- 0.25 cupfresh basil, leaves stacked, rolled and thinly sliced
- 1 tbspgranulated sugar
- 0.5 tspblack pepper
- 120 mldouble cream (add late)
- 30 gParmesan cheese, freshly grated (add late)
- salt (add late)
- croutons (add late)
- extra Parmesan and basil (add late)
Method
Peel and finely chop the two onions until you have about three cups. Stack the basil leaves, roll them into a log and slice thinly against the roll. Lightly smash, peel and finely mince the garlic cloves to give about one tablespoon.
~15 minSet a frying pan over medium heat. Add the butter and the chopped onion, then cook for 10 to 12 minutes, stirring occasionally, until the onions are soft and golden.
~12 minAdd the minced garlic and stir for about a minute until fragrant, then tip the buttery onion and garlic mixture into the slow cooker.
~2 minAdd both tins of crushed tomatoes with their juice, the chicken stock, a quarter cup of the sliced basil, the tablespoon of sugar and the half teaspoon of black pepper. Stir to combine.
~3 minCover and cook on Low for 4 to 6 hours or High for 2 to 3 hours, until the soup smells deeply tomatoey and the onions have melted into the sauce.
~360 minDecide your texture. For a chunky soup, leave it as is. For a creamy soup, blend with a stick blender straight in the pot, or blend in batches in a high powered blender until smooth.
~5 minStir in the double cream and the freshly grated Parmesan. Let the cheese melt through, then bring the soup back to a gentle simmer and season to taste with a little extra sugar or salt if needed.
~5 minLadle into warm bowls. Top with extra Parmesan, a few basil ribbons and croutons. A grilled cheese sandwich on the side is the Natasha-approved partner.
~3 min