Go Back
- 2 cans (14 oz each) diced tomatoes (with juice) - 1 cup tomato sauce - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon sugar - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream (or coconut milk for a dairy-free option) - Fresh basil leaves, for garnish - Crusty bread, for serving You can switch out some ingredients if needed. Use fresh tomatoes instead of canned. Just chop about 6-8 ripe tomatoes. For a richer taste, swap vegetable broth with chicken broth. If you're looking for a lighter soup, you can replace heavy cream with coconut milk. When you pick tomatoes, look for ones that feel firm and smell sweet. Choose onions that are heavy and have no soft spots. For garlic, select heads that are plump with tight skin. Fresh basil leaves should look bright and fragrant. Always check for freshness to ensure a tasty soup! To start, gather all your ingredients. You need: - 2 cans (14 oz each) diced tomatoes (with juice) - 1 cup tomato sauce - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon sugar - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup heavy cream (or coconut milk for a dairy-free option) - Fresh basil leaves, for garnish - Crusty bread, for serving First, take your slow cooker and add the diced tomatoes with their juice. Pour in the tomato sauce, and add the diced onion and minced garlic. Next, pour in the vegetable broth. Then, sprinkle the dried basil, sugar, salt, and black pepper on top. Stir everything well to mix. Now, cover your slow cooker. You can cook the soup on low for 6-8 hours or on high for 3-4 hours. I recommend using the low setting for deeper flavors. The longer it cooks, the better it tastes. While it cooks, the warm scents fill your kitchen, making it hard to wait. When the cooking time is up, it’s time to blend. You can use an immersion blender directly in the slow cooker. This method is easy and quick. If you don’t have one, carefully transfer the soup in batches to a standard blender. Be sure to let the soup cool a bit before blending to avoid spills. After blending, return the pureed soup to the slow cooker. Stir in the heavy cream or coconut milk. Let it heat through for about 30 minutes on low. This step gives the soup its creamy texture. Don't forget to taste it! You can adjust the seasoning to your liking. For the best flavor, cook the soup on low for 6 to 8 hours. If you’re short on time, the high setting works too. Just let it cook for 3 to 4 hours. Remember, low and slow gives you the best taste. To get that rich and creamy texture, use heavy cream or coconut milk. Stir it in after blending the soup. Heating it for an extra 30 minutes on low helps blend the flavors. If you want it even creamier, add a bit more cream or milk. One common mistake is not blending enough. Make sure the soup is smooth. If you rush the blending, it might feel chunky. Another mistake is not tasting the soup before serving. Adjust the seasoning to suit your taste. Overcooking on high can also dull flavors, so stick to low cooking when possible. {{image_2}} To make this soup dairy-free, swap heavy cream for coconut milk. This change keeps the soup rich and creamy without dairy. Coconut milk adds a light sweetness, balancing the acidity of the tomatoes. You can also use almond or cashew milk, but choose unsweetened versions. Want to spice things up? Add a pinch of red pepper flakes for heat. A dash of smoked paprika gives it a warm flavor. You can also mix in some Italian seasoning or herbs de Provence. Fresh herbs like thyme or parsley can brighten the taste too. For a hint of sweetness, add a tablespoon of balsamic vinegar. For extra texture, toss in some cooked pasta or quinoa. This makes the soup heartier and more filling. You can also add beans like white beans or chickpeas for protein. If you love veggies, try adding spinach or kale for color and nutrients. Grated carrots or diced bell peppers can add crunch too. After you make your creamy tomato basil soup, let it cool down. Pour it into a clean container. Make sure to use a container that seals well. This helps keep your soup fresh. Store the soup in the fridge. It can last up to 4 days. When you are ready to eat, just reheat it. When you want to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and heat it over medium. Stir the soup often to avoid burning. You can also use the microwave. Place your soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. If you want to save your soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. Your soup will stay good for about 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it before serving, and it will taste just as good! Slow cooker creamy tomato basil soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can make this soup ahead of time! I love making it a day or two early. The flavors get better as it sits. Just follow the recipe and store it in the fridge. Reheat it before serving, and you’ll enjoy a warm, comforting meal. Creamy tomato basil soup pairs well with many things. Here are some tasty options: - Crusty bread for dipping - Grilled cheese sandwiches - A fresh green salad - Garlic bread - A side of roasted vegetables These sides make your meal even more delicious. Enjoy the warmth and flavors of your soup! This article covered how to make creamy tomato basil soup from start to finish. We explored key ingredients, easy steps, and helpful cooking tips. Remember to choose fresh ingredients for the best taste. I shared ways to customize your soup and storage advice for leftovers. Making this soup is simple and rewarding. Don't be afraid to try new flavors or textures. With practice, you’ll create the perfect bowl every time. Enjoy your cooking journey!

Slow Cooker Creamy Tomato Basil Soup

Warm up with this delicious Slow Cooker Creamy Tomato Basil Soup that's easy to make and bursting with flavor! Just toss in tomatoes, onion, garlic, broth, and herbs, let it simmer, blend until smooth, and finish with creamy goodness. Perfectly paired with crusty bread, this recipe is ideal for cozy nights. Click through to discover how to make this comforting soup that your family will love!
Print Recipe Pin Recipe

Ingredients
  

2 cans (14 oz each) diced tomatoes (with juice)

1 cup tomato sauce

1 medium onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 teaspoon dried basil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

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

Fresh basil leaves, for garnish

Crusty bread, for serving

Instructions
 

In your slow cooker, combine the diced tomatoes with their juice, tomato sauce, diced onion, minced garlic, vegetable broth, dried basil, sugar, salt, and black pepper. Stir well to combine all ingredients.

    Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer, the better, as the flavors meld together beautifully.

      Once cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender.

        After blending, return the pureed soup to the slow cooker and stir in the heavy cream (or coconut milk). Allow it to heat through for about 30 minutes on low.

          Taste and adjust seasoning if necessary.

            Serve hot, garnished with fresh basil leaves and paired with crusty bread for dipping.

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