Slow Cooker Tomato Soup Recipe
Introduction
This slow cooker tomato soup is warm, comforting, and effortless to make. Rich and creamy with a hint of basil, it’s perfect for chilly days or whenever you need a soothing bowl of soup.
Ingredients
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 2 tablespoons sugar
- ⅓ cup butter (cut into ½ inch cubes)
- 1 cup heavy cream
- 15-20 basil leaves or 1 tablespoon dried basil leaves
Instructions
- Step 1: Pour the tomatoes, broth, and garlic into the slow cooker. If using dried basil, add it now. Cover and cook on low for 4 to 6 hours.
- Step 2: After cooking, stir in the sugar first. Then add the butter cubes, stirring until melted and fully combined.
- Step 3: Slowly pour in the heavy cream while continuously stirring until it is thoroughly incorporated. If using fresh basil, stir it in now.
- Step 4: Serve the soup hot, optionally topped with pesto, croutons, and a sprinkle of parmesan cheese.
Tips & Variations
- For a vegan version, substitute butter with olive oil and heavy cream with coconut milk or a plant-based cream.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use fresh basil when possible for a brighter flavor.
- If the soup is too thick, thin it with a little extra broth or water before adding the cream.
Storage
Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when cooled; add a splash of broth or cream while reheating to loosen the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without a slow cooker?
Yes, you can prepare this soup on the stove by simmering the tomatoes, broth, garlic, and basil over low heat for about 30 to 40 minutes. Then continue with the remaining steps as directed.
Can I freeze slow cooker tomato soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
PrintSlow Cooker Tomato Soup Recipe
This Slow Cooker Tomato Soup is a comforting and creamy recipe made with crushed tomatoes, garlic, chicken broth, and fresh or dried basil. Slow-cooked to develop rich flavors, it’s finished with butter and heavy cream, making it a perfect warm bowl of homemade goodness for any day.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Soup Base
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 15–20 fresh basil leaves OR 1 tablespoon dried basil leaves
Flavorings and Finish
- 2 tablespoons sugar
- ⅓ cup butter (cut into ½ inch cubes)
- 1 cup heavy cream
Instructions
- Combine Ingredients in Slow Cooker: Pour the crushed tomatoes, broth, and garlic into the crock pot. If using dried basil, add it now as well. Secure the lid and set the slow cooker to low heat for 4 to 6 hours depending on your schedule.
- Add Sugar and Butter: Once the soup has cooked, open the lid and stir in the sugar until dissolved. Then add the cubed butter, stirring continuously until the butter has fully melted and the soup is smooth.
- Incorporate Cream and Fresh Basil: Slowly pour in the heavy cream while stirring continuously to ensure it is fully blended. If using fresh basil, stir it into the soup at this stage to infuse fresh herb flavor.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with a dollop of pesto, croutons, and a sprinkle of parmesan cheese for added texture and flavor.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can adjust the sugar amount based on the acidity of the tomatoes to balance flavor.
- Fresh basil provides a brighter flavor, while dried basil offers convenience and a deeper herbaceous note.
- Use full-fat heavy cream for a richer, creamier soup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: slow cooker tomato soup, creamy tomato soup, easy slow cooker soup, tomato basil soup, comfort food
