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- 2 cans (28 oz each) crushed tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon sugar (optional, to balance acidity) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup fresh basil leaves, chopped (for garnish) - Crusty bread or grilled cheese sandwiches (for serving) When you gather your ingredients, make sure to measure them well. Two cans of crushed tomatoes give a rich base. If you wish, you can use fresh tomatoes. Just make sure to peel and chop them. For the broth, any vegetable broth works well, but a homemade broth adds great flavor. If you're dairy-free, substitute heavy cream with coconut cream. It adds a nice sweetness. Quality matters in this soup. Look for crushed tomatoes that are organic for better taste. Choose a fresh onion that feels firm. Avoid any that are soft. For garlic, select plump cloves. Fresh herbs are key, so pick basil leaves that smell strong and look vibrant. They will make the soup pop with flavor. Always taste your broth; it should be rich and savory. Quality ingredients make a big difference! Start by gathering all your ingredients. You will need: - 2 cans (28 oz each) crushed tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon sugar (optional) - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup fresh basil leaves, chopped (for garnish) Make sure your onion is finely chopped and your garlic is minced. This helps the flavors blend well. In a slow cooker, mix the crushed tomatoes, chopped onion, minced garlic, and vegetable broth. Stir it all together. Next, add the dried oregano, dried basil, salt, pepper, and sugar if you choose to use it. Stir again to combine everything well. Cover the slow cooker with its lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The goal is to let the onions soften and the flavors meld together. Once the cooking time is up, it’s time to puree the soup. Use an immersion blender to blend the soup until it is smooth. If you don’t have an immersion blender, you can carefully pour the soup into a blender in batches. After blending, mix in the heavy cream or coconut cream. Stir until the soup becomes creamy. Taste and adjust the seasoning with more salt and pepper if needed. If you use a traditional blender, be careful. Blend only small amounts at a time. Hot soup can splatter and make a mess. Always vent the lid slightly to let steam escape. This keeps you safe while blending. An immersion blender is a great tool for this soup. It blends right in the slow cooker, making the process easy and quick. It saves you from transferring hot soup to another container. Now, you are ready to serve your soup! Enjoy it warm, garnished with fresh basil leaves. To get that smooth, creamy feel, use an immersion blender. This tool lets you blend the soup right in the slow cooker. If you don’t have one, carefully pour the soup into a regular blender in batches. Blend it until smooth, then return it to the slow cooker. The heavy cream or coconut cream adds richness. Stir it in right after blending. This step makes your soup velvety and rich. Want to balance the soup’s flavor? Adding sugar can help reduce acidity. Use about one teaspoon of sugar. Taste the soup before adding more. If it’s too sweet, add a bit of salt to even it out. Fresh basil adds a bright flavor. Feel free to use more or less, based on your taste. For the best results, keep the lid on while cooking. This helps keep moisture in and enhances flavors. Cook on low for 6-8 hours or high for 3-4 hours. The longer cooking time allows the flavors to mix well. Always check the soup before blending. The onions should be soft, and the soup should smell amazing! Enjoy your cooking! {{image_2}} If you want a dairy-free or vegan soup, use coconut cream instead of heavy cream. Coconut cream gives the soup a rich texture and adds a subtle sweetness. It pairs well with the tomatoes. You can also skip the cream entirely for a lighter soup. Just blend the soup until smooth and enjoy! You can add extra spices to make the soup your own. Try adding a pinch of red pepper flakes for heat. You can also stir in some smoked paprika for a smoky taste. For more veggies, consider adding diced carrots or bell peppers. These will add color and flavor. Just add them to the slow cooker at the start. For a cozy meal, serve the soup with crusty bread or a grilled cheese sandwich. The bread soaks up the soup, making every bite delicious. You can also add a drizzle of olive oil or a swirl of cream on top before serving. Fresh basil leaves make a lovely garnish. They add a bright flavor and make the dish pretty! To keep your Slow Cooker Creamy Tomato Basil Soup fresh, store it in airtight containers. Let the soup cool down first. This helps to avoid condensation and keeps it from getting watery. Place the containers in the fridge if you plan to eat the soup within a few days. It stays good for about 3 to 4 days. When you want to enjoy your soup again, gently reheat it. Use a pot on the stove over low heat. Stir it often to ensure even heating. You can also use the microwave. Heat the soup in a microwave-safe bowl. Start with one minute, then stir. Continue heating in 30-second bursts until hot. If the soup seems too thick, add a splash of vegetable broth or water. If you want to save some soup for later, freezing works great. Use freezer-safe containers or bags. Leave some space at the top for the soup to expand as it freezes. Label the containers with the date. The soup is best used within 3 months for the best flavor. To thaw, place it in the fridge overnight before reheating. Yes, you can use fresh tomatoes. Use about 3 to 4 pounds of ripe tomatoes. First, peel and chop them. Then, cook them down until soft. This method adds a fresh taste to your soup. However, canned tomatoes offer a more consistent flavor and easier prep. You can replace heavy cream with coconut cream for a dairy-free option. Silken tofu blended with a bit of water works too. Both options keep the soup creamy. You can also use whole milk, but it may not be as rich. You can store the soup in the fridge for about 4 to 5 days. Make sure to keep it in an airtight container. If you want to enjoy it later, freezing is a great option. Yes, you can easily double or halve the recipe. If you double it, ensure your slow cooker is large enough. For halving, adjust all the ingredient amounts accordingly. Cooking times may stay the same, but check for doneness. This blog post guides you through making a great dish. You learned about the best ingredients, their measurements, and how to pick quality ones. I shared easy step-by-step cooking instructions and blender tips for smooth results. We talked about achieving the perfect texture and adjusting flavors to your taste. You also found variations for dairy-free options and serving ideas. Finally, I provided storage tips to keep leftovers fresh. Now, you're ready to cook and enjoy a delicious meal!

Slow Cooker Creamy Tomato Basil Soup

Warm up your day with this delicious Slow Cooker Creamy Tomato Basil Soup! This easy recipe combines crushed tomatoes, fresh basil, and a hint of cream for a comforting meal. Perfect for busy days, simply toss the ingredients in your slow cooker and let the magic happen. Pair it with crusty bread or a grilled cheese sandwich for the ultimate cozy experience. Click through to discover this heartwarming recipe and enjoy a bowl of goodness today!
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Ingredients
  

2 cans (28 oz each) crushed tomatoes

1 medium onion, chopped

4 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup fresh basil leaves, chopped (for garnish)

Crusty bread or grilled cheese sandwiches (for serving)

Instructions
 

In a slow cooker, combine the crushed tomatoes, chopped onion, minced garlic, and vegetable broth. Stir to combine all the ingredients.

    Add the dried oregano, dried basil, salt, pepper, and sugar (if using) to the slow cooker. Mix well.

      Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the onions are soft and the flavors have melded together.

        Once cooking time is complete, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.

          After blending, stir in the heavy cream (or coconut cream) and mix well until creamy.

            Adjust seasoning with additional salt and pepper if needed.

              Ladle the soup into bowls and garnish with chopped fresh basil leaves.

                Prep Time: 15 min | Total Time: 6-8 hrs | Servings: 6

                  - Presentation Tips: Serve the soup in warm bowls with a drizzle of cream on top and a sprinkle of fresh basil. Pair with crusty bread or a grilled cheese sandwich on the side for a comforting meal.