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- 2 cans (28 oz each) whole peeled tomatoes - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1/2 cup heavy cream (or coconut cream for a vegan option) - 1 teaspoon sugar - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for heat) - Olive oil for drizzling - Fresh basil leaves for garnish When I make this slow cooker tomato basil soup, I start with my main ingredients. The whole peeled tomatoes bring a rich flavor. They also create a nice base for the soup. The diced onion adds sweetness, while the minced garlic gives it a punch. Next, I use vegetable broth. It adds a depth of flavor. I choose fresh basil leaves because they give the soup a fresh, bright taste. If you want a creamy texture, you can add heavy cream. Coconut cream works great for a vegan option. For seasoning, I add sugar, salt, and black pepper. The sugar balances the acidity of the tomatoes. Red pepper flakes give it a kick, but you can skip them if you prefer a milder soup. Finally, I drizzle olive oil on top and add fresh basil leaves for garnish. This completes the dish and makes it look beautiful. Start by opening the two cans of whole peeled tomatoes. Pour them into the slow cooker with all their juices. Next, take your medium onion and dice it into small pieces. Use a sharp knife for clean cuts. Then, mince the three cloves of garlic. The smell of fresh garlic will add a nice kick to the soup. Now it’s time to mix all the ingredients in the slow cooker. Add the diced onion and minced garlic to the tomatoes. Pour in four cups of vegetable broth. Sprinkle in one teaspoon of sugar, one teaspoon of salt, and half a teaspoon of black pepper. If you want some heat, add a quarter teaspoon of red pepper flakes. Stir everything gently to combine. Cover the slow cooker and set it to low. Let it cook for six to eight hours. This slow cooking helps the flavors blend well. About thirty minutes before you plan to serve, add one cup of fresh basil leaves. Stir them into the soup. This will give it a fresh and bright flavor. Once the cooking time is up, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the slow cooker. Next, stir in half a cup of heavy cream. This will make the soup creamy and rich. If the soup is too thick, you can adjust it by adding a little more vegetable broth. Finally, taste the soup and adjust the seasoning if needed. Serve it hot, drizzled with olive oil and garnished with fresh basil leaves for a lovely finish. - The best type of tomatoes for this soup is whole peeled tomatoes. They give a rich flavor. - Fresh basil adds brightness. It makes the soup taste fresh and lively. - I recommend using an immersion blender. It is easy and quick. - If you use a regular blender, let the soup cool first. Blend in batches for safety. Aim for a smooth soup, but you can leave some chunks for texture. - To add heat, sprinkle in red pepper flakes. Start small and taste as you go. - Balance sweetness and acidity with sugar and salt. Add a pinch of sugar if the soup tastes too acidic. Adjust to your liking. {{image_2}} You can easily make this soup vegan. Instead of using heavy cream, use coconut cream. It adds a rich, creamy taste. Plus, it keeps the soup dairy-free. Just stir it in at the end. Your soup will still be smooth and delicious. Want to boost the flavor? Try adding roasted red peppers or carrots. Roasted red peppers bring a sweet taste and a nice color. Carrots add a hint of natural sweetness and extra nutrients. You can also mix in herbs like thyme or oregano. These herbs give a fresh touch. They pair well with the basil in the soup. This soup is perfect with crusty bread or grilled cheese. The bread soaks up the soup's rich flavors. Grilled cheese adds a crunchy texture. You can serve it as a starter or a main dish. It’s filling and comforting, making it great for any meal. To store leftover soup, let it cool first. Then, pour it into a container. Use an airtight container for best results. I recommend glass containers. They keep the soup fresh and let you see what's inside. Label the container with the date. This way, you know when you made it. To freeze your tomato basil soup, let it cool completely. Pour it into freezer bags or containers. Leave some space at the top to allow for expansion. This helps prevent spills. When you're ready to eat, thaw the soup in the fridge overnight. You can also use the microwave for quicker thawing. Reheat on the stove over low heat. Stir gently to warm it evenly. In the fridge, this soup lasts about 3 to 5 days. Make sure to check for any signs of spoilage. In the freezer, it can last up to 3 months. Always label your containers with a date. This helps you enjoy your soup at its best. Yes, you can use fresh tomatoes. Fresh tomatoes add a bright taste. You will need about 2 to 3 pounds of fresh tomatoes. You should peel and chop them first. This can take more time than using canned. Canned tomatoes have a softer texture and are ready to use. They also have a rich flavor from cooking. If you want ease, go with canned. To make the soup spicier, add red pepper flakes. Start with a small amount, like 1/4 teaspoon. You can always add more if you want more heat. Another way is to add diced jalapeños or fresh chili peppers. You can also use hot sauce for a different kick. Always taste as you go to find your perfect spice level. Yes, you can make this soup ahead of time. It tastes great after sitting for a day. To prepare, cook the soup as usual and let it cool. Then, store it in the fridge for up to 3 days. When ready to serve, reheat it on the stove. You can also freeze the soup for up to 3 months. Just thaw it overnight in the fridge before reheating. This blog post shows you how to make a delicious tomato basil soup. We covered key ingredients, like tomatoes, onion, garlic, and creamy options. I guided you through simple steps for cooking and blending to get the best taste. You learned tips to enhance flavors and variations for different diets. Proper storage methods were also discussed to keep your soup fresh. Now, enjoy making and savoring your homemade soup. You’ll impress everyone with your cooking skills!

Slow Cooker Tomato Basil Soup

Indulge in the rich flavors of slow cooker tomato basil bliss! This simple yet delicious recipe combines whole peeled tomatoes, fresh basil, and creamy goodness for a comforting soup that cooks while you relax. Perfect for busy days, just toss in the ingredients and let your slow cooker work its magic. Ready to savor this warm delight? Click to explore the full recipe and make your mealtime memorable!
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Ingredients
  

2 cans (28 oz each) whole peeled tomatoes

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup fresh basil leaves, packed

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

1/2 cup heavy cream (or coconut cream for a vegan option)

Olive oil for drizzling

Fresh basil leaves for garnish

Instructions
 

In the slow cooker, combine the whole peeled tomatoes (with their juices), diced onion, minced garlic, vegetable broth, sugar, salt, black pepper, and red pepper flakes (if using).

    Stir the mixture gently to combine, then cover and set the slow cooker on low. Cook for 6 to 8 hours, or until the onions and garlic are tender.

      About 30 minutes before serving, add the fresh basil leaves to the slow cooker and stir to incorporate.

        Once cooking is complete, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup (in batches) to a regular blender and then return to the slow cooker.

          Stir in the heavy cream and allow the soup to heat through for an additional 10-15 minutes. If the soup is too thick, you can adjust the consistency by adding a little more vegetable broth.

            Taste and adjust seasoning if necessary.

              Serve hot, drizzled with a little olive oil and garnished with additional fresh basil leaves.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings