Description
Restaurant-quality creamy tomato basil soup made easy in the slow cooker. Let tomatoes, aromatics, and herbs simmer low and slow, then blend and finish with cream (or coconut milk) for luxuriously velvety comfort—with just minutes of hands-on work.
Ingredients
Units
Scale
Soup Base
- 2 cans crushed tomatoes (28 oz each; use high-quality (e.g., San Marzano))
- 1 medium onion (chopped (yellow or white))
- 3 cloves garlic (minced)
- 4 cups vegetable broth (low-sodium)
- 1 tbsp olive oil (extra-virgin)
- 1 tbsp sugar (balances acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- salt & black pepper (to taste (freshly ground pepper recommended))
To Finish
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- fresh basil (handful, chopped, for garnish)
Instructions
- Assemble: In a 6-quart slow cooker, add crushed tomatoes, onion, garlic, broth, olive oil, sugar, dried basil, dried oregano, salt, and pepper; stir to combine.
- Slow Cook: Cover and cook on LOW 6–8 hours (or HIGH 3–4 hours) until onions are very soft and flavors have melded. Avoid lifting the lid during cooking.
- Blend: Use an immersion blender to puree until smooth (or transfer carefully to a countertop blender in batches, venting the lid).
- Make it Creamy: Stir in heavy cream (or coconut milk). Mix until fully incorporated and the soup turns a lighter orange.
- Finish & Serve: Warm on LOW 10–15 minutes (do not boil). Adjust seasoning to taste. Ladle into bowls and garnish with chopped fresh basil.
Notes
Optional depth: Sauté onion and garlic before adding to the slow cooker. For a rustic texture, blend only half the soup. Bring cream to room temperature before stirring in. Serve with grilled cheese or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner, Soup
- Cuisine: American, Italian-Inspired
Nutrition
- Calories: 280
- Sugar: 12
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
