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- 2 cans (28 ounces each) crushed tomatoes - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 cup heavy cream (or coconut cream) - 1/4 cup fresh basil, chopped - Salt and pepper to taste - 2 tablespoons olive oil When I make this soup, I start with crushed tomatoes. They give a rich base. Next, I chop one medium onion and mince three cloves of garlic. The onion adds sweetness, while the garlic adds depth. I use four cups of vegetable broth for flavor and body. I include dried oregano for an Italian touch and a teaspoon of sugar to balance the acidity. The cream makes the soup creamy, and I often swap it for coconut cream for dairy-free options. Fresh basil gives a bright finish, and I always season with salt and pepper for taste. Finally, I use two tablespoons of olive oil to sauté the onions. For a dairy-free option, use coconut cream instead of heavy cream. You can also try cashew cream for a nutty flavor. Fresh herbs like basil are great, but dried herbs work well too. Just remember, dried herbs are stronger, so use less. If you need more servings, it’s easy to adjust. Simply double the ingredients for a larger batch. Keep the same ratios, and the soup will turn out well. For fewer servings, cut the ingredients in half. This way, you can enjoy this comforting soup anytime! 1. Start by heating the olive oil in your slow cooker on the sauté function. This step adds great flavor. 2. Add the chopped onion. Cook for about 5 minutes until it becomes soft. 3. Next, stir in the minced garlic. Cook for another 1-2 minutes until it smells nice. 4. Now, it's time to add the crushed tomatoes, vegetable broth, dried oregano, and sugar. Mix well. 5. Season with salt and pepper to taste. This will enhance the flavor. - You can cook on low for 6-8 hours or high for 3-4 hours. Choose what works best for you. - To check for doneness, the soup should be hot and the flavors melded together. A good stir will tell you if it's ready. - For a smooth soup, use an immersion blender right in the slow cooker. It’s easy and quick. - If you don’t have one, transfer the soup in batches to a regular blender. Just be careful, as hot soup can splatter. To boost the taste of your soup, add more herbs. Try fresh thyme or parsley. They bring a lovely freshness. You can also use spices like red pepper flakes for heat. For garnishes, consider a dollop of sour cream or a sprinkle of cheese. Fresh basil is great too. It adds color and taste. When using the sauté function, keep an eye on the onions. Stir them often to stop burning. If your soup is too thick, add more broth or cream. For creaminess, blend well after cooking. You can use an immersion blender for a smooth result. Homemade soup tastes better than store-bought. You get fresh flavors and no preservatives. Slow-cooked meals have depth and warmth. They create a cozy feeling at home. You can control the ingredients too, making it healthier. {{image_2}} You can make this soup even better by adding extra veggies. Carrots and celery work great. They add sweetness and crunch. Just chop them small and toss them in. If you want a meatier soup, try adding cooked bacon or sausage. Chop it up and stir it in near the end. This adds a nice smoky flavor. It can make the soup heartier and more filling. If you follow a vegan diet, you can still enjoy this soup. Use coconut cream instead of heavy cream. This keeps it creamy and rich without any dairy. For those who need gluten-free meals, rest easy. All the ingredients listed are gluten-free. Just double-check your vegetable broth to make sure it’s safe. Want to spice things up? Add red pepper flakes for a kick. Start with a pinch and taste as you go. This can change your soup from mild to bold. You can also give it an Italian twist. Adding parmesan cheese can enhance the flavor. Mix in some grated cheese just before serving and let it melt. It makes the soup taste even more delicious. Store leftover soup in an airtight container. This keeps it fresh and safe. The soup will last about 3 to 5 days in the fridge. Make sure it cools down first before putting it in the fridge. To freeze the soup, let it cool completely. Pour the soup into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. This makes it easy to thaw. The soup can last up to 3 months in the freezer. Reheat soup on the stove over low heat. Stir often to avoid sticking. You can also use the microwave in short bursts. If you use the microwave, stir it well between bursts. To keep the texture smooth, add a splash of cream or broth while reheating. Yes, you can use fresh tomatoes. Just peel and chop about 3 pounds. Fresh tomatoes add a light flavor. They may need more cooking time to soften. This soup pairs well with grilled cheese sandwiches. You can also serve it with a fresh salad. Crusty bread or a warm baguette makes a great side too. To thicken the soup, add more cream or blend less. For a thinner soup, add more vegetable broth. You can also try adding a potato, which breaks down and thickens the soup. Blending the soup is not required but helps create a smooth texture. If you prefer a chunky soup, skip blending. You can leave some ingredients unblended for more texture. Yes, you can leave out the cream. Use more broth and add a splash of olive oil. You can also use coconut cream for a dairy-free alternative. This blog post covered how to make a delicious creamy tomato basil soup. We discussed key ingredients, easy steps, and helpful tips. You learned how to adjust recipes and avoid common mistakes. Exploring variations allowed for personal touch, too. In conclusion, this soup is simple and satisfying. You can enjoy it fresh, or store it for later. With a few tweaks, it fits every taste. So, gather your ingredients and start cooking. You’ll love every warm, creamy bite.

Slow Cooker Creamy Tomato Basil Soup

Create a delightful meal with this Slow Cooker Creamy Tomato Basil Soup recipe! Perfectly blended tomatoes, fresh basil, and a touch of cream make this soup irresistibly comforting. With minimal prep and a slow cooker doing the work, it's an easy dish to warm up any day. Ready in just 8 hours, this recipe serves 6-8 and is ideal for family dinners. Click through to explore the full recipe and bring home the taste of Italy with every bowl!
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Ingredients
  

2 cans (28 ounces each) crushed tomatoes

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar

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

1/4 cup fresh basil, chopped (plus extra for garnish)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a slow cooker, heat the olive oil on the sauté function. Add the chopped onion and cook for about 5 minutes until softened.

    Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the crushed tomatoes, vegetable broth, dried oregano, sugar, and season with salt and pepper. Mix well to combine.

        Cover and cook on low for 6-8 hours or high for 3-4 hours.

          Once cooked, use an immersion blender to blend the soup until smooth (or transfer in batches to a blender).

            Stir in the heavy cream and fresh basil. Allow the soup to cook for an additional 30 minutes on low. Adjust seasoning if necessary.

              Serve hot, garnished with extra basil.

                Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8