Go Back
To make a great slow cooker tomato basil soup, you need a few key items. Here is the list: - 2 cans (28 ounces each) of whole peeled tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - 1 cup heavy cream or coconut cream (for a dairy-free option) - Fresh basil leaves (for garnish) - Croutons or toasted bread (for serving) These ingredients come together to create a rich, flavorful soup. The tomatoes provide the base, while the onion and garlic add depth. The vegetable broth brings everything together, and the cream adds a nice, smooth finish. If you want to boost the flavor of your soup, you can add some optional ingredients. Consider these: - 1 carrot, diced (adds sweetness) - 1 celery stalk, diced (adds crunch) - A pinch of red pepper flakes (for heat) - 1 tablespoon balsamic vinegar (for tanginess) These extras can make your soup even tastier. The carrot and celery add extra texture, while the red pepper flakes bring a little kick. Balsamic vinegar adds a nice depth of flavor. Herbs can take your soup to the next level. Here are some options: - Fresh basil (always a classic) - Oregano (adds warmth) - Thyme (provides earthiness) - Parsley (for freshness) Using fresh herbs gives your soup a bright and lively taste. If you don’t have fresh herbs, dried ones work, too. Just remember to adjust the amount, as dried herbs are stronger than fresh. You can find the full recipe to guide you through the cooking process. To make this soup, start with a few easy steps. First, gather your ingredients. You will need two cans of whole peeled tomatoes, one chopped onion, and four minced garlic cloves. You will also use two cups of vegetable broth, one teaspoon of dried basil, and a teaspoon of sugar. Don’t forget salt and pepper for taste. Lastly, have one cup of heavy cream or coconut cream on hand for richness. In your slow cooker, add the whole peeled tomatoes with their juice. Next, toss in the chopped onion and minced garlic. Pour in the vegetable broth and sprinkle the dried basil and sugar over the top. Season with salt and pepper to your liking. Mix everything well, so the flavors blend right from the start. Now, cover the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. This slow cooking lets the flavors meld together perfectly. You’ll love how the aroma fills your kitchen! Once the cooking time is up, it's time to blend. You can use an immersion blender to puree the soup right in the slow cooker. If you don’t have one, carefully transfer the soup to a regular blender in batches. Blend until smooth and creamy. Next, stir in the heavy cream or coconut cream. This adds a nice richness to your soup. Mix it well and let it heat on low for an extra 10-15 minutes. Before serving, taste the soup. Adjust the seasoning if needed by adding more salt, pepper, or sugar. Finally, serve it hot in bowls. Garnish with fresh basil leaves and enjoy with croutons or toasted bread. This full recipe is sure to impress your family and friends! To make your soup shine, use high-quality tomatoes. I love whole peeled tomatoes for their rich taste. Always taste as you go. Add a pinch of sugar to balance the acidity. This tip helps the flavors pop. Fresh basil brings a bright note. Add some at the end for the best flavor. If you want a kick, try a dash of red pepper flakes. It gives your soup a nice warmth. For a rich and creamy soup, heavy cream is a must. Stir it in after blending the soup. If you prefer a dairy-free option, coconut cream works great too. Blend until smooth for a velvety feel. If you want even more creaminess, add a scoop of cream cheese. It melts well and adds depth to the soup. Consistency matters for a great soup. If it’s too thick, add more broth. If it’s too thin, let it cook uncovered for a while. This helps steam escape and thickens the soup naturally. An immersion blender works best for a smooth texture. If you don’t have one, carefully transfer the soup to a regular blender. Make sure to blend in small batches to avoid spills. For the full recipe, check out the Creamy Slow Cooker Tomato Basil Bliss. Enjoy your delicious creation! {{image_2}} You can easily make this soup vegan. Simply swap out the heavy cream for coconut cream. This adds a lovely richness while keeping it dairy-free. You can also try using almond or cashew cream for a different flavor. Both options work well in this recipe. Want to boost the soup’s health benefits? Add in some chopped spinach or kale. These greens add vitamins and minerals. You can also throw in some cooked lentils for protein. They blend nicely with the soup and make it heartier. Another great add-in is diced carrots or bell peppers for extra color and crunch. Many cultures have their own versions of tomato soup. For a Spanish twist, add some roasted red peppers and a dash of smoked paprika. This gives the soup a smoky depth. If you love Italian flavors, toss in some olives or capers. Both add a briny touch that pairs well with the tomatoes. You can also try adding a splash of balsamic vinegar for a tangy kick. Each variation brings new life to this classic dish. To keep your slow cooker tomato basil soup fresh, let it cool first. After it cools, pour the soup into airtight containers. Label the containers with the date. Store them in the fridge for up to four days. This way, you can enjoy your soup later. Reheating the soup is simple. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often. If using a microwave, place the soup in a microwave-safe bowl. Heat it for one to two minutes, stirring halfway through. Always check the temperature before serving. For longer storage, you can freeze the soup. Pour the cooled soup into freezer-safe bags or containers. Remove as much air as you can. Seal them tight and label with the date. The soup will stay good for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. For the best taste, use it within two months. For the full recipe, check out the detailed instructions above. You can store this soup in the fridge for up to five days. Make sure to keep it in an airtight container. When you want to eat it, simply reheat it on the stove or in the microwave until hot. Yes, you can make this soup ahead of time. It tastes even better the next day! Just prepare it as directed, then let it cool before storing it. This way, the flavors will meld more. Some great sides for this soup include: - Grilled cheese sandwiches - A fresh garden salad - Garlic bread - Crusty rolls These sides pair well and add a nice crunch or freshness to your meal. For the full recipe and more tips, check out the Full Recipe. This blog post covered everything you need for Slow Cooker Tomato Basil Soup. We explored the key ingredients and optional add-ins for extra flavor. You learned step-by-step instructions for preparation and blending. I shared tips for perfecting flavor and creaminess, with variations to suit any diet. Finally, I gave you storage advice for leftovers. With these tips, you can enjoy a tasty, comforting soup anytime. Now, grab your slow cooker and start creating your own delicious version.

Slow Cooker Tomato Basil Soup

Savor the deliciousness of creamy slow cooker tomato basil soup with this easy recipe! Perfect for cozy nights, this comforting dish combines juicy tomatoes, aromatic garlic, and rich cream for a taste sensation your family will love. With just a few ingredients and minimal prep time, this recipe is a must-try.
Print Recipe Pin Recipe

Ingredients
  

2 cans (28 ounces each) of whole peeled tomatoes

1 medium onion, chopped

4 cloves garlic, minced

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

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

Fresh basil leaves, for garnish

Croutons or toasted bread, for serving

Instructions
 

In your slow cooker, combine the whole peeled tomatoes (with juice), chopped onion, minced garlic, vegetable broth, dried basil, and sugar.

    Season the mixture with salt and pepper, ensuring it's well-seasoned.

      Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld together.

        Once the cooking time is completed, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

          Stir in the heavy cream or coconut cream to add richness to the soup. Mix well and let it heat for an additional 10-15 minutes on low.

            Taste and adjust seasoning if needed, adding more salt, pepper, or sugar.

              Serve hot in bowls, garnished with freshly torn basil leaves and accompanied by croutons or toasted bread for dipping.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6