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Cozy Slow Cooker Tomato Basil Soup – Easy Homemade Recipe

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A velvety, deeply flavorful tomato basil soup made in the slow cooker with simple pantry ingredients. This comforting soup is perfect for busy days and pairs beautifully with grilled cheese.

Ingredients

Scale
  • 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano)
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons good olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 1/2 cup heavy cream (optional)
  • 1 tablespoon balsamic vinegar
  • Freshly grated Parmesan cheese for serving
  • Crusty bread or grilled cheese for serving

Instructions

  1. Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened and translucent, about 4 minutes. Add smashed garlic cloves and cook for another minute until fragrant. Do not let the garlic brown.
  2. Transfer to slow cooker: Scrape onion and garlic mixture into a 5- to 6-quart slow cooker. Add both cans of whole tomatoes with their juices, breaking them up slightly with a spoon.
  3. Add seasonings and broth: Pour in vegetable broth, dried oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
  4. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until onions are tender and tomatoes have broken down.
  5. Blend until smooth: Let soup cool for 5 minutes. Use an immersion blender to blend until smooth. If using a regular blender, work in batches and hold lid down with a kitchen towel.
  6. Add basil and cream: Stir in fresh basil leaves and let wilt for 2 minutes. Blend again briefly to incorporate. If using heavy cream or coconut cream, stir in now. Add balsamic vinegar and stir well.
  7. Taste and adjust: Adjust seasoning with more salt, pepper, or balsamic vinegar as needed.
  8. Serve and garnish: Ladle into bowls and top with freshly grated Parmesan cheese, torn basil leaves, and a drizzle of olive oil. Serve immediately with crusty bread or grilled cheese.

Notes

Don’t skip sautéing the aromatics—it builds flavor. Start with less salt and adjust at the end. Fresh basil is essential; dried basil will not give the same result. For a thicker soup, reduce broth to 1½ cups or add a peeled potato at the beginning. Soup can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker tomato basil soup, easy tomato soup, homemade tomato soup, creamy tomato soup, vegetarian tomato soup, freezer-friendly soup

Find it online: https://shimmersnack.com/cozy-slow-cooker-tomato-basil-soup-easy-homemade-recipe/