Slow Cooker Tomato Basil Soup Recipe

I started making Slow Cooker Tomato Basil Soup on the days when I leave early and want dinner waiting when I get home. The garlic turns tender after hours in the slow cooker, and the basil leaves keeps everything comforting. It reheats well the next day, which is half the reason I keep coming back to it.

The recipe is simple and allows for customization, making it a great choice for busy weeknights or cozy weekends.

Easy Slow Cooker Tomato Basil Soup Recipe

This tomato basil soup features ripe tomatoes, fresh basil, and aromatic vegetables simmered in a slow cooker for hours. The result is a creamy, delicious soup that serves about 6 people and is perfect for pairing with grilled cheese sandwiches.

Ingredients

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• 1 cup heavy cream or coconut milk (optional for creaminess)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Prep the Ingredients: Chop the onion and mince the garlic.
2. Combine Ingredients: In the slow cooker, combine crushed tomatoes, chopped onion, minced garlic, vegetable broth, oregano, sugar, salt, and pepper.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Add Basil and Cream: Stir in the fresh basil and heavy cream (if using) and heat through for an additional 10-15 minutes.
6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 10 minutes

Nutrition Information

• Servings: 6 bowls
• Calories: 180kcal
• Fat: 10g
• Protein: 4g
• Carbohydrates: 20g

I keep coming back to Slow Cooker Tomato Basil Soup because it never asks much of me and still lands on the table warm and filling. Store any extra in the fridge and it will hold for a few days. Let me know if you end up tweaking it, since half the fun is making it yours.