If you are craving a cozy, comforting bowl of soup that bursts with fresh flavors and creamy texture, this Crockpot Tomato Basil Soup Recipe will quickly become your go-to. It brings together the vibrant sweetness of crushed tomatoes and the fragrant freshness of basil in a slow-cooked harmony that develops deep, rich flavors with hardly any effort. Creamy, herbaceous, and perfectly balanced, this soup warms the soul and makes for a fantastic meal any day of the week.
Ingredients You’ll Need
The magic of this Crockpot Tomato Basil Soup Recipe lies in its simple, wholesome ingredients. Each one plays a crucial part, whether it’s adding savory depth, a velvety texture, or a bright herbal note that lifts the entire dish.
- 2 cans (28 oz each) crushed tomatoes: The base of the soup, delivering a rich tomato flavor with a slightly chunky texture.
- 1 onion, diced: Adds a natural sweetness and subtle sharpness that meld beautifully when slow-cooked.
- 3 garlic cloves, minced: Brings a savory punch and aromatic warmth that really enhances the tomato essence.
- 4 cups vegetable broth: Acts as the flavorful liquid foundation, ensuring the soup isn’t too thick or heavy.
- 1 cup heavy cream: Creates a luscious, creamy finish that softens the acidity of the tomatoes.
- 1/2 cup fresh basil, chopped: Offers herbal brightness and a fresh, gardeny note that defines this soup.
- 1 tsp dried oregano: Delivers an earthy, slightly peppery background flavor to round out the herbs.
- Salt and pepper to taste: Essential for balancing all the flavors and seasoning the soup perfectly.
How to Make Crockpot Tomato Basil Soup Recipe
Step 1: Prepare the Fresh Ingredients
Start by dicing the onion and mincing the garlic cloves. These small steps build the flavor base by releasing the natural sweetness and punch that will slowly infuse throughout the soup during cooking.
Step 2: Combine Ingredients in the Slow Cooker
Place the crushed tomatoes, diced onion, minced garlic, and vegetable broth into your Crockpot. Stir everything together so that the ingredients start mingling right away, setting the stage for a rich and cohesive soup.
Step 3: Slow Cook to Perfection
Set your slow cooker to low and let the soup cook for 6 to 8 hours, or if you’re short on time, choose high for 3 to 4 hours. This slow cooking allows the flavors to deepen, mellow, and blend into that perfect comforting hug of a soup.
Step 4: Blend Until Smooth
Once the cooking time is up, use an immersion blender to puree the soup directly in the Crockpot until it’s silky smooth. If you don’t have an immersion blender, a regular blender works just as well—just be sure to blend in batches and use caution with hot liquids.
Step 5: Stir in Cream, Basil, and Seasonings
After blending, fold in the heavy cream, chopped fresh basil, dried oregano, and add salt and freshly ground pepper to taste. This step brings creaminess, herbaceous brightness, and balanced seasoning to elevate your soup from good to unforgettable.
Step 6: Serve Warm and Enjoy!
Your Crockpot Tomato Basil Soup Recipe is now ready to be served hot. Ladle it into bowls and prepare for the comforting, vibrant flavors to wow your taste buds.
How to Serve Crockpot Tomato Basil Soup Recipe
Garnishes
Enhance your soup presentation and flavor with simple garnishes like a drizzle of extra cream, a sprinkle of freshly chopped basil, or a handful of crunchy croutons. A light grating of Parmesan cheese also adds a delightful savory touch that pairs wonderfully with the tomato and basil.
Side Dishes
This soup is fantastic on its own, but pairing it with crusty bread, grilled cheese sandwiches, or a crisp green salad can turn it into a well-rounded meal. The richness of the soup contrasts beautifully with the crunch or meltiness of these sides, making every bite exciting.
Creative Ways to Present
For a charming twist, serve the soup in mini hollowed-out bread bowls or small mason jars at a casual gathering. You can also swirl in pesto or a splash of balsamic glaze on top just before serving for a gorgeous, gourmet look and an extra punch of flavor.
Make Ahead and Storage
Storing Leftovers
Any leftover Crockpot Tomato Basil Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It will deepen in flavor overnight, making it even better the next day.
Freezing
This soup freezes beautifully, making it perfect for meal prep. Simply cool it completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You might want to add a splash of broth or cream if it’s thickened too much. Avoid boiling to preserve its smooth texture and fresh flavors.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh, ripe tomatoes can add a wonderful bright flavor, but you’ll need to peel and crush them first. Using fresh tomatoes may require a longer cooking time to break them down fully, so keep that in mind.
Is it possible to make this soup vegan?
Yes! Simply swap the heavy cream for full-fat coconut milk or a plant-based cream substitute. This change keeps the soup creamy while maintaining its rich flavor.
Can I add other herbs or spices?
Feel free to experiment with additions like thyme, rosemary, or red pepper flakes for a bit of heat. Just start with small amounts to avoid overpowering the tomato and basil balance that makes this soup special.
How thick should the soup be?
The soup should be creamy and smooth but not too thick. If it’s overly thick after blending, add a bit of vegetable broth until you reach your desired consistency.
What is the best way to serve this soup for a party?
Serve it in small cups or shooter glasses with a garnish for easy sipping, or in mini bread bowls for a charming, shareable appetizer. Pairing it with finger foods will keep guests delighted and satisfied.
Final Thoughts
This Crockpot Tomato Basil Soup Recipe is a perfect example of how simple ingredients and a little patience can create something truly extraordinary. Whether you’re new to slow cooker meals or a seasoned pro, this soup will warm your heart and kitchen alike. So go ahead and give it a try—you’ll wonder how you ever lived without it!
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Crockpot Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Crockpot Tomato Basil Soup blends crushed tomatoes, fresh basil, and aromatic herbs into a creamy, flavorful dish that’s perfect for cozy meals. Slow-cooked to develop rich flavors and finished with heavy cream for a silky texture, it’s an easy yet elegant soup ideal for any season.
Ingredients
Soup Base
- 2 cans (28 oz each) crushed tomatoes
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
Seasonings and Finish
- 1 cup heavy cream
- 1/2 cup fresh basil, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the onion and mince the garlic cloves thoroughly to ensure even cooking and flavor release in the soup.
- Combine in Slow Cooker: In your slow cooker, add the crushed tomatoes, diced onion, minced garlic, and vegetable broth. Stir well to combine all ingredients evenly.
- Cook Soup: Set your slow cooker to low and cook the soup for 6-8 hours, or alternatively set it to high for 3-4 hours until the flavors meld and vegetables soften.
- Blend Soup: After cooking, use an immersion blender directly in the slow cooker to blend the soup until it reaches a smooth consistency, ensuring a creamy texture.
- Add Cream and Seasonings: Stir in the heavy cream, chopped fresh basil, dried oregano, salt, and pepper. Mix thoroughly to incorporate all flavors evenly throughout the soup.
- Serve: Ladle the soup hot into bowls and enjoy with your favorite sides like crusty bread or a fresh salad for a satisfying meal.
Notes
- You can adjust the thickness by adding more vegetable broth or reducing it by cooking longer without the lid.
- For a vegan version, substitute the heavy cream with coconut milk or cashew cream.
- Fresh basil can be substituted with dried basil, but add less as the flavor is more concentrated.
- Use an immersion blender carefully to avoid splashing hot soup.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
