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Slow Cooker Tomato Basil Soup Comfort in Every Bite

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Welcome to your new favorite recipe: Slow Cooker Tomato Basil Soup! This dish is perfect for cozy nights in. With just a handful of fresh ingredients like diced tomatoes and basil, you'll create a warm bowl of comfort. Whether you’re a busy parent or a novice cook, this recipe is easy to follow and delicious. Join me as we dive into the steps to bring this classic soup to life!

- 2 cans (14 ounces each) of diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced These main ingredients form the heart of your soup. The diced tomatoes bring a rich, tangy flavor and a bright color. The chopped onion adds sweetness and depth. Minced garlic gives a wonderful aroma and spice that makes the soup so inviting. - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - ¼ teaspoon red pepper flakes (optional) The vegetable broth serves as the base for your soup, adding moisture and a savory taste. Dried oregano gives a nice herbal note. The sugar balances the acidity of the tomatoes, making the flavor smoother. If you like a kick, the red pepper flakes add just the right amount of heat without overpowering the dish. - 1 cup fresh basil leaves, chopped - ½ cup heavy cream or coconut milk - Salt and pepper to taste Fresh basil is the star here. It brings a fresh, vibrant taste that brightens the soup. Heavy cream adds richness, while coconut milk offers a dairy-free alternative. Salt and pepper are essential for rounding out the flavors. Adjust them to your liking for the best taste experience. First, gather all your ingredients. You need two cans of diced tomatoes, a medium onion, and three cloves of garlic. Start by chopping the onion into small pieces. Next, mince the garlic until it’s fine. This helps to release its flavor. Measure out one cup of vegetable broth. Then, get one teaspoon of dried oregano, one teaspoon of sugar, and a quarter teaspoon of red pepper flakes if you want some heat. Lastly, chop one cup of fresh basil leaves for later. Now, it’s time to cook! In your slow cooker, combine the diced tomatoes (with juice), chopped onion, and minced garlic. Pour in the vegetable broth. Add the dried oregano, sugar, and red pepper flakes. Stir the mixture well to blend the flavors. Cover the slow cooker. You can set it to low for about six to eight hours or high for three to four hours. The soup is done when the vegetables are tender. When the cooking time is up, it's blending time! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender in small batches. After blending, stir in the chopped basil and half a cup of heavy cream or coconut milk. This adds a creamy texture. Season with salt and pepper to taste. Let the soup warm for another thirty minutes in the slow cooker. Serve hot, and don’t forget to garnish with extra fresh basil leaves! To make your soup taste just right, I suggest adjusting the seasonings. Start with salt and pepper. Add a little, then taste. If you want more flavor, add more spices. Balancing acidity is key. If your soup tastes too sour, add sugar. Start with one teaspoon. This small touch can make a big difference. Blending is important for a smooth soup. You can use an immersion blender. If you don’t have one, a regular blender works. Just blend in small batches to avoid spills. If you want a thicker soup, you have options. You can add a bit of cornstarch mixed with water. Or, try adding some cooked potatoes for a creamy texture. Garnishing makes your soup look special. Use fresh basil leaves on top. This adds color and a fresh taste. For serving, bread is a great choice. A slice of crusty bread pairs well. It makes your meal feel cozy and complete. {{image_2}} You can make this soup dairy-free by using coconut milk instead of heavy cream. Coconut milk adds a rich, creamy texture without dairy. It also gives a subtle sweetness that balances the tomato's acidity. When you add coconut milk, stir well to blend it into the soup. This option is perfect for those who avoid dairy but still want comfort in every bite. You can boost the nutrition and flavor by adding more vegetables. Carrots and zucchini work well in this soup. Chop them into small pieces and add them to the slow cooker with the other ingredients. They will cook down nicely and add a lovely texture. You can also try bell peppers or spinach for extra color and taste. The more veggies you add, the heartier the soup will be. While basil is the star in this recipe, you can switch it up. Try using thyme or parsley if you want a different flavor. You can also add spices like smoked paprika or cumin for warmth. These spices can give a unique twist to the soup. Experiment with what you like best to create your own version of this comforting dish. To keep your soup fresh, let it cool first. Pour it into airtight containers. Glass jars or plastic containers work well. Label the containers with the date. Store them in the fridge for up to five days. This way, you can enjoy your soup later. To freeze the soup, let it cool completely. Use freezer-safe bags or containers. Pour the soup in, leaving some room for expansion. Seal tightly and label with the date. To reheat, thaw it overnight in the fridge. Heat it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, your soup lasts about five days. In the freezer, it can last up to three months. This makes it easy to enjoy a warm bowl of soup anytime! Yes, you can use fresh tomatoes! Start with about 2 pounds of ripe tomatoes. - Blanch them in boiling water for 1 minute. - Then, cool them in ice water and peel off the skin. - Chop the tomatoes before adding them to the slow cooker. Using fresh tomatoes gives the soup a bright flavor. To add some heat, try these options: - Add more red pepper flakes, about ½ teaspoon. - Toss in a chopped jalapeño or serrano pepper. - Use a dash of hot sauce when blending the soup. These tweaks will wake up your taste buds. This soup pairs well with many sides. Here are some great options: - Grilled cheese sandwiches for a classic combo. - Crusty bread for dipping and soaking up the soup. - A fresh garden salad to balance the meal. Each option makes for a delightful dining experience. This blog post guides you through making a simple tomato basil soup. We covered the main ingredients needed to create a tasty base, plus how to enhance flavors and textures. You learned step-by-step instructions for cooking and finishing your soup, and discovered helpful tips for storing leftovers. In closing, keep experimenting with flavors and variations. Enjoy this comforting meal with family or friends. Your tomato basil soup journey starts today, so get cooking and savor every bite!

Ingredients

Main Ingredients

  1. 2 cans (14 ounces each) of diced tomatoes (with juice)
  2. 1 medium onion, chopped
  3. 3 cloves garlic, minced

These main ingredients form the heart of your soup. The diced tomatoes bring a rich, tangy flavor and a bright color. The chopped onion adds sweetness and depth. Minced garlic gives a wonderful aroma and spice that makes the soup so inviting.

Broth and Seasonings

  1. 1 cup vegetable broth
  2. 1 teaspoon dried oregano
  3. 1 teaspoon sugar
  4. ¼ teaspoon red pepper flakes (optional)

The vegetable broth serves as the base for your soup, adding moisture and a savory taste. Dried oregano gives a nice herbal note. The sugar balances the acidity of the tomatoes, making the flavor smoother. If you like a kick, the red pepper flakes add just the right amount of heat without overpowering the dish.

Finishing Touches

  1. 1 cup fresh basil leaves, chopped
  2. ½ cup heavy cream or coconut milk
  3. Salt and pepper to taste

Fresh basil is the star here. It brings a fresh, vibrant taste that brightens the soup. Heavy cream adds richness, while coconut milk offers a dairy-free alternative. Salt and pepper are essential for rounding out the flavors. Adjust them to your liking for the best taste experience.

Step-by-Step Instructions

Preparing the Ingredients

First, gather all your ingredients. You need two cans of diced tomatoes, a medium onion, and three cloves of garlic. Start by chopping the onion into small pieces. Next, mince the garlic until it’s fine. This helps to release its flavor. Measure out one cup of vegetable broth. Then, get one teaspoon of dried oregano, one teaspoon of sugar, and a quarter teaspoon of red pepper flakes if you want some heat. Lastly, chop one cup of fresh basil leaves for later.

Cooking in the Slow Cooker

Now, it’s time to cook! In your slow cooker, combine the diced tomatoes (with juice), chopped onion, and minced garlic. Pour in the vegetable broth. Add the dried oregano, sugar, and red pepper flakes. Stir the mixture well to blend the flavors. Cover the slow cooker. You can set it to low for about six to eight hours or high for three to four hours. The soup is done when the vegetables are tender.

Blending and Finishing the Soup

When the cooking time is up, it's blending time! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender in small batches. After blending, stir in the chopped basil and half a cup of heavy cream or coconut milk. This adds a creamy texture. Season with salt and pepper to taste. Let the soup warm for another thirty minutes in the slow cooker. Serve hot, and don’t forget to garnish with extra fresh basil leaves!

Tips & Tricks

Perfecting the Flavor

To make your soup taste just right, I suggest adjusting the seasonings. Start with salt and pepper. Add a little, then taste. If you want more flavor, add more spices.

Balancing acidity is key. If your soup tastes too sour, add sugar. Start with one teaspoon. This small touch can make a big difference.

Achieving the Right Texture

Blending is important for a smooth soup. You can use an immersion blender. If you don’t have one, a regular blender works. Just blend in small batches to avoid spills.

If you want a thicker soup, you have options. You can add a bit of cornstarch mixed with water. Or, try adding some cooked potatoes for a creamy texture.

Presentation Tips

Garnishing makes your soup look special. Use fresh basil leaves on top. This adds color and a fresh taste.

For serving, bread is a great choice. A slice of crusty bread pairs well. It makes your meal feel cozy and complete.

Variations

Dairy-Free Option

You can make this soup dairy-free by using coconut milk instead of heavy cream. Coconut milk adds a rich, creamy texture without dairy. It also gives a subtle sweetness that balances the tomato's acidity. When you add coconut milk, stir well to blend it into the soup. This option is perfect for those who avoid dairy but still want comfort in every bite.

Adding More Vegetables

You can boost the nutrition and flavor by adding more vegetables. Carrots and zucchini work well in this soup. Chop them into small pieces and add them to the slow cooker with the other ingredients. They will cook down nicely and add a lovely texture. You can also try bell peppers or spinach for extra color and taste. The more veggies you add, the heartier the soup will be.

Different Herbs and Spices

While basil is the star in this recipe, you can switch it up. Try using thyme or parsley if you want a different flavor. You can also add spices like smoked paprika or cumin for warmth. These spices can give a unique twist to the soup. Experiment with what you like best to create your own version of this comforting dish.

Storage Info

Storing Leftovers

To keep your soup fresh, let it cool first. Pour it into airtight containers. Glass jars or plastic containers work well. Label the containers with the date. Store them in the fridge for up to five days. This way, you can enjoy your soup later.

Freezing Instructions

To freeze the soup, let it cool completely. Use freezer-safe bags or containers. Pour the soup in, leaving some room for expansion. Seal tightly and label with the date. To reheat, thaw it overnight in the fridge. Heat it on the stove or in the microwave. Stir well to ensure even heating.

Shelf Life

In the fridge, your soup lasts about five days. In the freezer, it can last up to three months. This makes it easy to enjoy a warm bowl of soup anytime!

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes! Start with about 2 pounds of ripe tomatoes.

  1. Blanch them in boiling water for 1 minute.
  2. Then, cool them in ice water and peel off the skin.
  3. Chop the tomatoes before adding them to the slow cooker.

Using fresh tomatoes gives the soup a bright flavor.

How can I make this soup spicier?

To add some heat, try these options:

  1. Add more red pepper flakes, about ½ teaspoon.
  2. Toss in a chopped jalapeño or serrano pepper.
  3. Use a dash of hot sauce when blending the soup.

These tweaks will wake up your taste buds.

What can I serve with tomato basil soup?

This soup pairs well with many sides. Here are some great options:

  1. Grilled cheese sandwiches for a classic combo.
  2. Crusty bread for dipping and soaking up the soup.
  3. A fresh garden salad to balance the meal.

Each option makes for a delightful dining experience.

This blog post guides you through making a simple tomato basil soup. We covered the main ingredients needed to create a tasty base, plus how to enhance flavors and textures. You learned step-by-step instructions for cooking and finishing your soup, and discovered helpful tips for storing leftovers.

In closing, keep experimenting with flavors and variations. Enjoy this comforting meal with family or friends. Your tomato basil soup journey starts today, so get cooking and savor every bite!

- 2 cans (14 ounces each) of diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced These main ingredients form the heart of your soup. The diced tomatoes bring a rich, tangy flavor and a bright color. The chopped onion adds sweetness and depth. Minced garlic gives a wonderful aroma and spice that makes the soup so inviting. - 1 cup vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - ¼ teaspoon red pepper flakes (optional) The vegetable broth serves as the base for your soup, adding moisture and a savory taste. Dried oregano gives a nice herbal note. The sugar balances the acidity of the tomatoes, making the flavor smoother. If you like a kick, the red pepper flakes add just the right amount of heat without overpowering the dish. - 1 cup fresh basil leaves, chopped - ½ cup heavy cream or coconut milk - Salt and pepper to taste Fresh basil is the star here. It brings a fresh, vibrant taste that brightens the soup. Heavy cream adds richness, while coconut milk offers a dairy-free alternative. Salt and pepper are essential for rounding out the flavors. Adjust them to your liking for the best taste experience. First, gather all your ingredients. You need two cans of diced tomatoes, a medium onion, and three cloves of garlic. Start by chopping the onion into small pieces. Next, mince the garlic until it’s fine. This helps to release its flavor. Measure out one cup of vegetable broth. Then, get one teaspoon of dried oregano, one teaspoon of sugar, and a quarter teaspoon of red pepper flakes if you want some heat. Lastly, chop one cup of fresh basil leaves for later. Now, it’s time to cook! In your slow cooker, combine the diced tomatoes (with juice), chopped onion, and minced garlic. Pour in the vegetable broth. Add the dried oregano, sugar, and red pepper flakes. Stir the mixture well to blend the flavors. Cover the slow cooker. You can set it to low for about six to eight hours or high for three to four hours. The soup is done when the vegetables are tender. When the cooking time is up, it's blending time! Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender in small batches. After blending, stir in the chopped basil and half a cup of heavy cream or coconut milk. This adds a creamy texture. Season with salt and pepper to taste. Let the soup warm for another thirty minutes in the slow cooker. Serve hot, and don’t forget to garnish with extra fresh basil leaves! To make your soup taste just right, I suggest adjusting the seasonings. Start with salt and pepper. Add a little, then taste. If you want more flavor, add more spices. Balancing acidity is key. If your soup tastes too sour, add sugar. Start with one teaspoon. This small touch can make a big difference. Blending is important for a smooth soup. You can use an immersion blender. If you don’t have one, a regular blender works. Just blend in small batches to avoid spills. If you want a thicker soup, you have options. You can add a bit of cornstarch mixed with water. Or, try adding some cooked potatoes for a creamy texture. Garnishing makes your soup look special. Use fresh basil leaves on top. This adds color and a fresh taste. For serving, bread is a great choice. A slice of crusty bread pairs well. It makes your meal feel cozy and complete. {{image_2}} You can make this soup dairy-free by using coconut milk instead of heavy cream. Coconut milk adds a rich, creamy texture without dairy. It also gives a subtle sweetness that balances the tomato's acidity. When you add coconut milk, stir well to blend it into the soup. This option is perfect for those who avoid dairy but still want comfort in every bite. You can boost the nutrition and flavor by adding more vegetables. Carrots and zucchini work well in this soup. Chop them into small pieces and add them to the slow cooker with the other ingredients. They will cook down nicely and add a lovely texture. You can also try bell peppers or spinach for extra color and taste. The more veggies you add, the heartier the soup will be. While basil is the star in this recipe, you can switch it up. Try using thyme or parsley if you want a different flavor. You can also add spices like smoked paprika or cumin for warmth. These spices can give a unique twist to the soup. Experiment with what you like best to create your own version of this comforting dish. To keep your soup fresh, let it cool first. Pour it into airtight containers. Glass jars or plastic containers work well. Label the containers with the date. Store them in the fridge for up to five days. This way, you can enjoy your soup later. To freeze the soup, let it cool completely. Use freezer-safe bags or containers. Pour the soup in, leaving some room for expansion. Seal tightly and label with the date. To reheat, thaw it overnight in the fridge. Heat it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, your soup lasts about five days. In the freezer, it can last up to three months. This makes it easy to enjoy a warm bowl of soup anytime! Yes, you can use fresh tomatoes! Start with about 2 pounds of ripe tomatoes. - Blanch them in boiling water for 1 minute. - Then, cool them in ice water and peel off the skin. - Chop the tomatoes before adding them to the slow cooker. Using fresh tomatoes gives the soup a bright flavor. To add some heat, try these options: - Add more red pepper flakes, about ½ teaspoon. - Toss in a chopped jalapeño or serrano pepper. - Use a dash of hot sauce when blending the soup. These tweaks will wake up your taste buds. This soup pairs well with many sides. Here are some great options: - Grilled cheese sandwiches for a classic combo. - Crusty bread for dipping and soaking up the soup. - A fresh garden salad to balance the meal. Each option makes for a delightful dining experience. This blog post guides you through making a simple tomato basil soup. We covered the main ingredients needed to create a tasty base, plus how to enhance flavors and textures. You learned step-by-step instructions for cooking and finishing your soup, and discovered helpful tips for storing leftovers. In closing, keep experimenting with flavors and variations. Enjoy this comforting meal with family or friends. Your tomato basil soup journey starts today, so get cooking and savor every bite!

Slow Cooker Tomato Basil Soup

Experience the ultimate comfort with this Slow Cooker Tomato Basil Bliss recipe! This hearty soup is packed with fresh ingredients like juicy tomatoes, aromatic basil, and a touch of cream for richness. Perfect for busy days, just set it and forget it! Discover how easy it is to create a delicious homemade meal that warms the soul. Click to explore the full recipe and make your kitchen smell amazing today!
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Ingredients
  

2 cans (14 ounces each) of diced tomatoes (with juice)

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

¼ teaspoon red pepper flakes (optional, for a kick)

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

½ cup heavy cream or coconut milk (for a dairy-free option)

Salt and pepper to taste

Instructions
 

In the slow cooker, combine the diced tomatoes (with juice), chopped onion, and minced garlic.

    Add the vegetable broth, dried oregano, sugar, and red pepper flakes (if using). Stir well to combine.

      Cover the slow cooker and cook on low for about 6-8 hours, or on high for 3-4 hours, until the vegetables are tender.

        Once the cooking time is up, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches if you don’t have an immersion blender.

          Stir in the chopped fresh basil and heavy cream (or coconut milk). Season with salt and pepper to taste.

            Let the soup warm through for another 30 minutes in the slow cooker.

              Serve hot, garnished with additional fresh basil leaves.

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

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