Crockpot Creamy Tomato Basil Soup
This Crockpot Creamy Tomato Basil Soup features rich tomatoes blended with creamy texture and fresh basil. Perfect for a cozy meal, it’s a simple recipe that blends warm, aromatic flavors into a nutritious dish with minimal effort.
Why You’ll Love This Recipe
This soup is a nutritious, comforting meal option that transforms rich tomatoes blended with creamy texture and fresh basil into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with vitamins and taste. Versatile—serve with bread or alone—this recipe offers a delicious and wholesome indulgence.
Recipe Tips and Tricks
- Use Fresh Tomatoes: Adds better flavor and texture.
- Cook on Low: Ensures a smooth, creamy consistency.
- Stir Occasionally: Prevents sticking and ensures even cooking.
- Check Consistency: Should be thick but velvety.
- Avoid Overfilling: Leaves room for ingredients to blend.
- Serve Warm: Maximizes the aromatic appeal.
- Thicken if Desired: Blend more if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak herbs to preference.
- Use Fresh Basil: Enhances the fresh taste.
Crockpot Creamy Tomato Basil Soup
Creamy tomato basil soup, comforting crockpot classic.
Ingredients
- ½ cup chopped fresh basil
- ½ tsp black pepper
- 1 cup heavy cream
- 1 medium onion
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 2 lbs fresh tomatoes
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
Instructions
- Prep the Tomatoes: Chop fresh tomatoes into chunks.
- Chop the Aromatics: Chop the onion and mince the garlic.
- Combine Ingredients: Place tomatoes, onion, and garlic in the crockpot. Drizzle with olive oil.
- Add Liquids: Pour vegetable broth over the mixture.
- Season the Soup: Add sugar, salt, and black pepper, stirring to blend.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours until tomatoes are soft.
- Blend the Soup: Use an immersion blender to puree the soup until smooth.
- Add Cream and Basil: Stir in heavy cream and chopped basil, mixing well.
- Rest the Soup: Let it sit for 10 minutes with the lid off to meld flavors.
- Serve and Enjoy: Serve warm, savoring this creamy, aromatic delight!
Notes
- Use fresh tomatoes for flavor; cook on low for smooth texture.
- Stir occasionally to prevent sticking; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for vegan diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 152Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 34mgSodium 361mgCarbohydrates 9gFiber 2gSugar 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 (2 lbs): Fresh, chopped, for base.
- Heavy Cream (1 cup): For creaminess.
- Vegetable Broth (3 cups): Low-sodium, for depth.
- Onion (1 medium): Chopped, for aroma.
- Garlic (3 cloves): Minced, for depth.
- Basil (½ cup): Fresh, chopped, for freshness.
- Sugar (1 tsp): To balance acidity.
- Salt (1 tsp): Enhances flavor; adjust to taste.
- Black Pepper (½ tsp): Ground for a subtle kick.
- Olive Oil (1 tbsp): For richness.
Variations and Substitutions
- Tomato Swap: Use canned tomatoes or omit.
- Cream Swap: Replace with coconut milk or omit.
- Broth Swap: Use chicken broth or water.
- Onion Swap: Use shallots or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Basil Swap: Use dried basil or omit.
- Sugar Swap: Use honey or omit.
- Oil Swap: Use butter or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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