Slow Cooker Tomato Soup Recipe
Introduction
This Slow Cooker Tomato Soup is a comforting and creamy dish that’s perfect for cozy evenings. Made with simple ingredients and cooked low and slow, it delivers rich tomato flavor with a hint of basil and a velvety finish.
Ingredients
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 2 tablespoons sugar
- ⅓ cup butter (cut into ½ inch cubes)
- 1 cup heavy cream
- 15-20 basil leaves or 1 tablespoon dried basil leaves
Instructions
- Step 1: Pour the crushed tomatoes, broth, and crushed garlic into the slow cooker. If using dried basil, add it now. Close the lid and cook on low for 4 to 6 hours, depending on when you plan to serve.
- Step 2: After cooking, open the lid and stir in the sugar. Then add the butter cubes and stir continuously until melted and fully combined.
- Step 3: Slowly pour in the heavy cream while stirring constantly to incorporate it evenly. If using fresh basil leaves, stir them in at this stage.
- Step 4: Serve the soup hot, optionally topped with a dollop of pesto, croutons, and a sprinkle of parmesan cheese for extra flavor and texture.
Tips & Variations
- For a vegan version, substitute butter with a plant-based alternative and use vegetable broth instead of chicken broth.
- Adjust the sugar quantity to balance the soup’s acidity according to your taste.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Blend the soup after cooking for a smooth texture or leave it chunky for more body.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used but you may need to cook them longer for the flavors to develop and the soup to thicken properly.
Is it necessary to add cream to the soup?
The cream adds richness and smoothness, but you can omit it for a lighter soup or substitute with coconut milk for a dairy-free option.
PrintSlow Cooker Tomato Soup Recipe
This Slow Cooker Tomato Soup recipe offers a rich, creamy, and comforting dish that simmers gently for hours, allowing deep flavors to develop. Made with crushed tomatoes, garlic, broth, and a touch of basil, it is finished with butter and heavy cream for a velvety texture. Perfect for a cozy meal served with pesto, croutons, and parmesan toppings.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Base
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 2 tablespoons sugar
Finishing Ingredients
- ⅓ cup butter (cut into ½” cubes)
- 1 cup heavy cream
- 15–20 fresh basil leaves (or 1 tablespoon dried basil leaves)
Toppings (Optional)
- Dollop of pesto
- Croutons
- Sprinkle of parmesan cheese
Instructions
- Combine Ingredients in Slow Cooker: Pour the crushed tomatoes, chicken or vegetable broth, and crushed garlic into the slow cooker. If using dried basil, add it now. Close the lid securely.
- Set Slow Cooker: Set the slow cooker to low heat and cook for 4 to 6 hours. The timing depends on when you’re ready to serve; this slow simmering will deepen the soup’s flavor.
- Stir in Sugar and Butter: After cooking is complete, open the lid. First, stir in the sugar to balance acidity, then add the butter cubes. Stir continuously until the butter is fully melted and blended into the soup.
- Add Heavy Cream and Fresh Basil: Slowly pour in the heavy cream while continuously stirring to incorporate it smoothly, creating a creamy texture. If using fresh basil leaves, stir them in now to infuse fresh herbal flavor.
- Serve and Garnish: Serve the soup hot, topped with a dollop of pesto, croutons for crunch, and a sprinkle of Parmesan cheese for extra richness.
Notes
- For a vegetarian or vegan option, substitute chicken broth with vegetable broth, and replace butter and heavy cream with plant-based alternatives.
- Adjust sugar amount based on the sweetness of canned tomatoes and personal taste preference.
- If you prefer a smoother soup, blend it with an immersion blender before adding the butter and cream.
- Slow cooker times may vary depending on your appliance model.
- Fresh basil gives a brighter flavor than dried, but both work well in this recipe.
Keywords: slow cooker tomato soup, creamy tomato soup, easy slow cooker recipes, tomato basil soup, comfort food soup
