Slow Cooker Tomato Basil Soup
Cozy Up with the Best Slow Cooker Tomato Basil Soup
Is there anything more comforting than a warm, flavorful bowl of tomato soup? This Slow Cooker Tomato Basil Soup takes that classic comfort to the next level with minimal effort! Perfect for a chilly evening, a quick lunch, or even as a delightful appetizer, this recipe is a guaranteed crowd-pleaser. The slow cooker does all the work, melding the sweetness of tomatoes with the fragrant aroma of fresh basil. Forget spending hours stirring – just toss the ingredients in and let the magic happen!
This recipe is incredibly versatile. It’s fantastic on its own, but also pairs beautifully with grilled cheese sandwiches, crusty bread for dipping, or a fresh side salad. We love how the slow cooking process really brings out the natural sweetness of the tomatoes, creating a rich and satisfying flavor. Plus, the addition of heavy cream adds a touch of luxuriousness that elevates this soup from good to amazing.
Why You’ll Love This Recipe:
- Effortless: Dump and go! The slow cooker does all the heavy lifting.
- Flavorful: Sweet tomatoes, fragrant basil, and a hint of spice create a truly delicious soup.
- Versatile: Perfect as a starter, lunch, or dinner.
- Comforting: A warm bowl of this soup is the perfect antidote to a cold day.
Tips for the Best Soup:
- Fresh Basil is Key: While dried basil can be used in a pinch, fresh basil truly elevates the flavor of this soup. Add it during the last 30 minutes of cooking to preserve its vibrant aroma.
- Adjust the Spice: Feel free to adjust the amount of crushed red pepper flakes to suit your taste. If you prefer a milder soup, omit them altogether.
- Immersion Blender is Your Friend: An immersion blender makes blending the soup a breeze. If you don’t have one, you can carefully transfer the soup to a regular blender in batches.
- Make it Vegan: Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative for a delicious vegan version.
Frequently Asked Questions:
Q: Can I use fresh tomatoes instead of canned?
A: While you can use fresh tomatoes, they require more prep work (blanching, peeling, and seeding) and may result in a thinner soup. Canned tomatoes provide a consistent texture and flavor.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: What if I don’t have an immersion blender?
A: You can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like celery, bell peppers, or zucchini to the slow cooker along with the other ingredients.
Slow Cooker Tomato Basil Soup
Ingredients
- 2 28 ounce cans whole peeled tomatoes
- 1 28 ounce can tomato sauce
- 3 tablespoons olive oil
- 3 large carrots, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, whole and peeled
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 4 cups chicken broth
- 1 tablespoon sugar
- 10 leaves basil
- 1/2 cup heavy cream
- to taste salt and pepper
Instructions
- Combine tomatoes, tomato sauce, olive oil, carrots, onion, garlic, red pepper flakes, salt, sugar, and chicken broth in a slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in basil during the last 30 minutes of cooking.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
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