Name: Creamy Tomato Basil Soup
Prep time: 10 min
Cook time: PT-487361H42M8S
Total time: PT-487361H42M8S
Cuisine: American
Ingredients: 2 cans (28 ounces each) whole peeled tomatoes; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon sugar (optional, to balance acidity); 1 cup heavy cream or coconut cream (for a vegan option); ¼ cup fresh basil leaves, chopped; Salt and pepper to taste

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A rich and velvety tomato basil soup that warms my soul. Perfect for cozy evenings, this crockpot recipe gives the comforting flavors of a classic tomato soup with the ease of slow cooking.

Creamy Tomato Basil Soup

Why You’ll Love This Recipe

I love how effortlessly this soup comes together. I add the ingredients in the morning, set it on low, and come home to a fragrant and creamy delight. Whether I’m craving something comforting or hosting a casual dinner, this soup fits the occasion. Plus, it’s easy to adjust for vegan diets or extra creaminess.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans (28 ounces each) whole peeled tomatoes
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon sugar (optional, to balance acidity)
1 cup heavy cream or coconut cream (for a vegan option)
¼ cup fresh basil leaves, chopped
Salt and pepper to taste

directions

I add the tomatoes, onion, garlic, vegetable broth, oregano, and sugar (if using) into the crockpot.
I season everything with salt and pepper.
I cover it and cook on low for 6–7 hours or on high for 3–4 hours.
When it’s done, I use an immersion blender to puree the soup until smooth. Alternatively, I carefully transfer it in batches to a blender.
I stir in the heavy cream (or coconut cream) and fresh basil, then let it cook on low for another 15 minutes.
I serve it warm, garnishing with extra basil if I’m feeling fancy.

Servings and timing

This recipe yields about 6 servings. Total hands-off time is 6–7 hours on low (or 3–4 hours on high), plus 15 minutes for final cooking and blending. Prep time is around 10 minutes.

variations

Cheesy twist: I stir in a handful of shredded Parmesan cheese at the end for a sharper, savory note.
Spicy kick: I add a pinch of red pepper flakes during step 1 for warmth.
Roasted garlic: Instead of raw garlic, I roast 3–4 cloves and blend them in for a deeper, sweeter garlic flavor.
Herb infusion: I toss in a sprig of fresh thyme or rosemary during cooking and remove it before blending.
Vegan option: I use coconut cream instead of heavy cream and skip the cheese variation.

storage/reheating

I let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. I can also freeze it for up to 3 months—just be sure to thaw it overnight in the fridge. To reheat, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, I thin it with a splash of extra broth or cream.

FAQs

What can I substitute for heavy cream?

I often use full-fat coconut cream for a dairy-free version, but half-and-half or Greek yogurt (stirred in off-heat) also works for a lighter, creamy texture.

Can I make this soup on the stovetop instead of a crockpot?

Absolutely! I sauté the onion and garlic in a pot, then add the remaining ingredients. I simmer it gently for about 30 minutes, blend it smooth, then stir in cream and basil before serving.

How do I reduce the soup’s acidity?

Adding a teaspoon of sugar during cooking helps balance the tomatoes’ tartness. I taste as I go and adjust salt, pepper, or sweetness as needed.

Can I use fresh tomatoes instead of canned?

Yes—about 2 pounds of ripe tomatoes, chopped and simmered until tender, will work. I may need to cook longer and adjust seasoning for best flavor.

Is there a way to make the soup thicker or thinner?

I thicken it by stirring in a spoonful of tomato paste, or by reducing it a little longer before blending. For a thinner consistency, I simply add more broth or water.

Conclusion

I adore this creamy tomato basil soup for its simplicity, comfort, and flexibility. Whether I’m feeding family, entertaining guests, or craving a warming bowl for myself, it’s always a hit. Its easy prep, make-ahead potential, and customizable options make it a staple in my recipe collection. I hope I’ve inspired you to whisk together a batch soon!