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- 2 cans (28 oz each) crushed tomatoes - 1 large onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) The heart of this soup lies in its main ingredients. Crushed tomatoes bring a rich, sweet flavor. Diced onion adds depth, while minced garlic enhances the aroma. Vegetable broth gives a solid base. For creaminess, use heavy cream or coconut cream to suit your diet. - 1 tablespoon sugar (to balance acidity) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - A drizzle of extra virgin olive oil Seasoning is crucial for flavor. A little sugar balances the acidity of the tomatoes. Dried basil and oregano add herbal notes. Adjust salt and pepper to your taste. Finally, fresh basil leaves and olive oil not only look great but also add fresh flavor when you serve the soup. - Dice the onion: Start by peeling the onion. Cut it into small pieces. This helps release the onion's sweet flavor into the soup. - Mince the garlic: Take the garlic cloves and chop them finely. This will add a strong flavor to the soup and make it more fragrant. - Layering ingredients in the slow cooker: Grab your slow cooker. Add the crushed tomatoes, diced onion, minced garlic, vegetable broth, sugar, dried basil, dried oregano, and a sprinkle of salt and pepper. Mix everything well. Layering allows all the flavors to blend nicely. - Cooking time on low vs. high: Cover the slow cooker. You can choose to cook it on low for 6 hours or high for 3 hours. Cooking on low is best for a deeper flavor, while high is quicker. - Blending the cooked soup: Once the cooking time is up, take an immersion blender. Blend the soup until it is smooth and creamy. If you don’t have one, pour the soup into a regular blender in small batches. Blend each batch and then return it to the slow cooker. - Adding cream and reheating: Stir in the heavy cream or coconut cream. Mix well and let it cook on low for another 30 minutes. This makes the soup rich and creamy. Adjust the salt and pepper to your taste before serving. To make your soup taste even better, balance acidity with sugar. This means if your tomatoes seem too tart, just add the tablespoon of sugar. It works wonders! Adjusting seasoning is also key. Taste your soup at the end and add salt and pepper as needed. Using an immersion blender is great for blending soup. It’s easy and saves time! You can blend right in the slow cooker. If you don’t have one, no worries. Use a regular blender instead. Just be careful and blend the soup in batches. For a beautiful look, garnish each bowl with fresh basil leaves. A drizzle of extra virgin olive oil adds a nice touch too. Serve your soup with crusty bread for a warm and filling meal. It’s perfect for dipping! {{image_2}} You can easily make this soup dairy-free. Just swap heavy cream for coconut cream. Coconut cream gives a rich and creamy texture. It also adds a hint of sweetness. This change makes the soup still feel indulgent while being plant-based. Want to add more to your soup? You can mix in some extra vegetables. Carrots and bell peppers work great here. They add color and nutrition. You can also add proteins like chickpeas. Chickpeas bring fiber and protein, making the soup more filling. If you like heat, you can spice things up. Try adding red pepper flakes or cayenne pepper. Start with a small amount and taste as you go. This way, you control the heat level. A little spice can make the soup exciting and new. After you enjoy your creamy tomato basil soup, store leftovers in airtight containers. This keeps the soup fresh and tasty. Make sure to cool the soup to room temperature first. In the fridge, the soup lasts for about 4 to 5 days. Always check for any signs of spoilage before eating. To freeze creamy tomato basil soup, first let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. It can last in the freezer for up to 3 months. When you are ready to eat it, thaw the soup in the fridge overnight. For reheating, use a pot on the stove over low heat. Stir it often to avoid sticking. You can also microwave it in a bowl. Make sure it is heated all through before serving. Enjoy your warm, creamy soup again! Yes, you can! If you don't have a slow cooker, use a pot on the stove. Simply combine all the ingredients in a large pot. Cook over medium heat until it simmers. Then, lower the heat and let it cook for about 30 minutes. Stir often to prevent sticking. After cooking, use an immersion blender to puree the soup. This method is quicker but still gives you a tasty creamy tomato basil soup. This soup can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool down before you store it. If you want to enjoy it later, you can freeze it for up to 3 months. Just thaw it in the fridge before reheating. Yes, you can use fresh herbs instead of dried ones. Fresh basil can add great flavor! Use about three times more fresh herbs than dried. For this recipe, if you want to use fresh basil, chop about 3 teaspoons and add it in near the end of cooking. This helps keep the fresh taste vibrant. Just remember, dried herbs are more potent, so adjust according to your taste! This blog post covered how to make a creamy tomato basil soup. We explored the main ingredients, preparation steps, and slow cooking process. You learned tips to enhance flavors and creative serving ideas. The post also shared variations for dietary needs and storage tips. Soup-making can be fun and rewarding. Enjoy experimenting with ingredients that fit your taste. You can impress anyone with this simple recipe!

Slow Cooker Creamy Tomato Basil Soup

Warm up with this delicious Slow Cooker Creamy Tomato Basil Soup that's both easy to make and bursting with flavor! With simple ingredients like crushed tomatoes, fresh basil, and a touch of cream, this comforting recipe is perfect for busy days. Follow our straightforward steps to create a rich, smooth soup your whole family will love. Click through to explore the full recipe and enjoy a cozy bowl today!
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Ingredients
  

2 cans (28 oz each) crushed tomatoes

1 large onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 tablespoon sugar (to balance acidity)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

A drizzle of extra virgin olive oil for serving

Instructions
 

Prepare the Ingredients: Start by dicing the onion and mincing the garlic. This will enhance the flavor of the soup.

    Layer Ingredients: In the slow cooker, add the crushed tomatoes, diced onion, minced garlic, vegetable broth, sugar, dried basil, dried oregano, and a pinch of salt and pepper. Stir everything together.

      Cook: Cover and cook on low for 6 hours, or on high for 3 hours. This slow cooking will develop a rich flavor.

        Blend the Soup: After cooking, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth; then return it to the slow cooker.

          Add Cream: Stir in the heavy cream (or coconut cream) until well combined, and let it cook on low for an additional 30 minutes to heat through.

            Season to Taste: Taste the soup and adjust the seasoning with additional salt and pepper as needed.

              Serve: Ladle the soup into bowls.

                - Presentation Tips: Garnish each bowl with fresh basil leaves and a drizzle of extra virgin olive oil before serving for a beautiful and fragrant touch.

                  Prep Time: 15 minutes | Total Time: 6 hours 45 minutes | Servings: 6