Description

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

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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Instructions

Add the tomatoes, onion, garlic, vegetable broth, oregano, and sugar (if using) into the crockpot.
Season everything with salt and pepper.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it in batches to a blender.
Stir in the heavy cream (or coconut cream) and fresh basil, then let it cook on low for another 15 minutes.
Serve it warm, garnishing with extra basil if desired.

Notes

For a cheesy twist, stir in a handful of shredded Parmesan cheese at the end.
For a spicy kick, add a pinch of red pepper flakes during step 1.
For roasted garlic, roast 3–4 cloves and blend them in for a sweeter flavor.
To make a vegan version, use coconut cream instead of heavy cream and skip the cheese variation.

Prep Time: 10 minutes
Cook Time: 6–7 hours on low (or 3–4 hours on high), plus 15 minutes for final cooking
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 800mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg