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
Scale
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.
