This Creamy Tomato Basil Soup is a slow cooker delight! Ripe tomatoes meld with fragrant basil and a touch of cream for a velvety, flavorful bowl. Effortless and cozy, it’s perfect for chilly days or a simple, healthy meal—serve with crusty bread for a heartwarming, garden-fresh experience.
Recipe Tips and Tricks
- Tomato Prep: Use canned for convenience—whole peeled tomatoes blend smoothly.
- Basil Boost: Add fresh basil at the end for max flavor—don’t overcook it.
- Creamy Finish: Stir in cream or milk after blending to keep it silky.
- Blend Safely: Let it cool slightly before blending—avoids hot splashes.
- Thicken Naturally: Simmer uncovered at the end if it’s too thin.
Why You’ll Love This Recipe
Oh, you’re going to fall head over heels for this Creamy Tomato Basil Soup—it’s a slow cooker hug in a bowl! You’ll love how the crockpot takes simple ingredients like juicy tomatoes and fragrant basil and transforms them into a rich, velvety soup that warms you from the inside out, all with barely any effort on your part. The slow simmering builds a deep, comforting flavor that’s both rustic and refined, while a touch of cream adds that luxurious finish you’ll crave on chilly days.
It’s perfect for busy schedules—just toss everything in and let it work its magic while you go about your day, then come back to a steaming pot of goodness that’s ready to soothe your soul. Serve it with a hunk of crusty bread or a sprinkle of Parmesan, and you’ve got a healthy, homemade meal that feels like a treat. This recipe’s ease, warmth, and fresh-from-the-garden taste will make it a staple—pure cozy bliss in every spoonful!
Slow Cooker Creamy Tomato Basil Soup
Creamy tomato basil soup, slow-cooked to perfection—crockpot cozy comfort!
Ingredients
- 2 cans (28 oz each) whole peeled tomatoes, with juice
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 ½ cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon olive oil (optional)
- 1 teaspoon sugar (optional, to taste)
- Salt and pepper to taste (about ½ teaspoon each)
- ½ cup heavy cream (or half-and-half)
- ½ cup fresh basil leaves, chopped (or 1 teaspoon dried)
- Optional: grated Parmesan or crusty bread for serving
Instructions
- Hey there, let’s whip up a Creamy Tomato Basil Soup that’ll make your slow cooker the star of the kitchen! Grab your crockpot and pour in those whole peeled tomatoes—juice and all—then give ‘em a gentle crush with your hands or a spoon to break ‘em up a bit.
- Toss in the chopped onion and minced garlic—they’re about to turn into a flavor dream team. Drizzle in the olive oil if you’re using it, pour in the chicken broth, and sprinkle with salt, pepper, and a pinch of sugar if your tomatoes need a little sweetness—give it a big, happy stir to mix it all up. Look at that vibrant red goodness already!
- Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away—your kitchen’s going to smell like a cozy Italian garden! When it’s done, the tomatoes should be soft and the flavors deep—turn off the heat and let it cool just a touch for safety. Grab an immersion blender (or use a regular blender in batches—be careful with the hot liquid) and blend it until it’s smooth and velvety—pure soup magic! Stir in the heavy cream and chopped fresh basil—watch it turn creamy and fragrant right before your eyes. Give it a taste and tweak the salt or pepper if it needs a little love.
- Ladle it into bowls while it’s steaming hot, and top with a sprinkle of Parmesan or a side of crusty bread if you’re feeling fancy. Grab a spoon and dive in—this is slow-cooked tomato basil bliss, straight from your crockpot!
Notes
- Add basil and cream at the end—keeps them fresh and silky.
- Blend in batches if using a regular blender—let it cool slightly to avoid burns.
- Perfect with a grilled cheese sandwich or a light salad on the side!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 116Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 104mgCarbohydrates 10gFiber 1gSugar 6gProtein 2g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Tomatoes: Canned whole peeled tomatoes are sweet and easy—fresh ripe tomatoes work if peeled and seeded.
- Onion: Yellow onion melts into the base—white or sweet onions swap in fine.
- Garlic: Fresh cloves add depth—minced or roasted for extra richness.
- Basil: Fresh leaves bring that signature aroma—dried basil works in a pinch (use less).
- Chicken Broth: Low-sodium keeps it balanced—veggie broth for a meat-free option.
- Heavy Cream: Adds lush creaminess—half-and-half or milk lightens it up.
- Olive Oil: A drizzle enhances flavor—optional but ties it together.
- Sugar: A pinch balances acidity—optional based on tomato tartness.
Variations and Substitutions
This soup loves a twist! Swap canned tomatoes for fresh roasted ones—adds a smoky depth if you’ve got time. No heavy cream? Use coconut milk for a dairy-free, slightly sweet vibe, or Greek yogurt for tang. Trade chicken broth for veggie broth to keep it vegetarian—works like a charm. Add a kick with red pepper flakes or a splash of hot sauce, or toss in spinach or kale for extra green goodness. Gluten-free? It’s naturally there—just pair with GF bread. Want it chunkier? Blend half and leave some texture, or go luxe with a swirl of pesto instead of basil. Serve with grilled cheese croutons or a dollop of sour cream—this recipe bends to your pantry and cravings!
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days—flavors deepen!
- Freezer: Freeze (without cream) for up to 3 months; add cream when reheating.
- Reheating: Warm on the stovetop over low heat, stirring often—microwave works in a pinch.
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