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- 2 cans (28 oz each) whole peeled tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon sugar (to balance acidity) - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - ½ teaspoon black pepper - 1 cup fresh basil leaves, loosely packed - ½ cup heavy cream (or coconut cream for a dairy-free option) I love using whole peeled tomatoes for this soup. They add rich flavor and texture. The fresh basil leaves brighten the dish and give it a lovely aroma. Vegetable broth is key for depth, but you can also use chicken broth if you prefer. Chopping the onion and mincing the garlic really builds the base of flavor. Olive oil adds some richness, while sugar helps balance the natural acidity of the tomatoes. Dried oregano, salt, and black pepper round out the taste perfectly. - Sugar to balance acidity - Olive oil for flavor - Seasonings (oregano, salt, pepper) You might want to add a little extra sugar if the soup tastes too tart. Olive oil is not just for cooking; it also boosts the flavor. Feel free to add more herbs or spices based on your taste. - Slow cooker - Immersion blender - Measuring cups and spoons A slow cooker is essential for this recipe. It lets the flavors blend beautifully over time. An immersion blender makes it easy to purée the soup to your liking. Measuring cups and spoons help ensure that each ingredient is just right. Start by chopping one medium onion and mincing four cloves of garlic. The onion adds sweetness and depth. The garlic brings a lovely aroma. After that, measure and gather all your ingredients. You will need two cans of whole peeled tomatoes, two cups of vegetable broth, one tablespoon of olive oil, one teaspoon of sugar, one teaspoon of dried oregano, one teaspoon of salt, and half a teaspoon of black pepper. Don't forget the star of the dish: one cup of fresh basil leaves and half a cup of heavy cream, or use coconut cream for a dairy-free option. Now, combine all the ingredients in the slow cooker. Pour in the tomatoes with their juice. Add the chopped onion, minced garlic, vegetable broth, olive oil, sugar, oregano, salt, and black pepper. Stir gently to mix everything well. Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. Cooking it on low makes the flavors blend beautifully, while high cooking saves time. Once the cooking time is up, it’s time for the fresh basil. Add the basil leaves to the soup, and grab your immersion blender. Blend the soup until it reaches the texture you want. If you like it chunkier, blend just half. After blending, stir in the heavy cream or coconut cream. Taste and adjust the seasoning if needed. Let it heat for another 10 to 15 minutes on low. Now, you’re ready to serve this warm, tasty Tomato Basil Soup! To get the best taste, adjust your seasoning. Start with salt and pepper. You can taste the soup before serving. If it needs more flavor, add a pinch of salt or pepper. Balancing acidity is key. Add a teaspoon of sugar to smooth out the sharpness of the tomatoes. This small step makes a big difference. You can choose between chunky or smooth soup. If you like a chunky texture, blend just half of the soup. For a creamy consistency, blend it all. Use an immersion blender for the best results. It makes blending easy and quick. Make sure to blend until you reach your desired texture. Garnishing is important for a great look. Add fresh basil leaves on top of each bowl. A drizzle of olive oil adds shine and flavor. Serve with crusty bread to complete the meal. The bread soaks up the soup and makes it even better. Enjoy the colors and textures on your plate! {{image_2}} You can easily make this soup fit your needs. For a dairy-free option, use coconut cream instead of heavy cream. This swap gives the soup a rich texture without dairy. If you're vegan, simply skip the cream altogether. The soup remains tasty with just the tomatoes and herbs. For a fresher taste, consider using fresh tomatoes instead of canned ones. You will need about 4 pounds of ripe tomatoes for the same flavor. Another option is to add more herbs. Try thyme or parsley for an extra layer of flavor. These herbs work well with the basil and create a complex taste. This soup pairs nicely with salads or sandwiches. A simple green salad or a grilled cheese can complement the soup well. You can also transform the soup into a pasta sauce. Just blend it a little less and serve it with your favorite pasta. This gives you a new way to enjoy the same great flavors. To store your soup, let it cool first. Transfer it to an airtight container. It will stay fresh in the fridge for about 3 to 5 days. For longer storage, you can freeze it. Use freezer-safe bags or containers. Make sure to leave some space for expansion. The soup can last up to 3 months in the freezer. When reheating your soup, the stovetop is best. Pour the soup into a pot. Heat it over medium-low heat. Stir it often to prevent sticking. If you want to use the microwave, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to adjust the consistency. In the fridge, your soup lasts about 3 to 5 days. If you see any signs of spoilage, like off smells or mold, it's best to throw it out. Always trust your senses when it comes to food safety. If it looks or smells wrong, it's better to be safe than sorry. Cooking slow cooker tomato basil soup takes 6-8 hours on low or 3-4 hours on high. The low setting lets the flavors blend well. The high setting cooks it faster, but you may lose some depth in flavor. I often choose the low setting. It gives me time to enjoy my day while the soup cooks. Yes, you can use fresh tomatoes! To replace canned tomatoes, use about 10-12 medium fresh tomatoes. First, you need to blanch and peel them. Cut them into quarters and add them to the slow cooker. This method gives the soup a bright and fresh taste. Remember that fresh tomatoes can vary in flavor, so taste as you go! Tomato basil soup pairs well with many dishes. Here are some great ideas: - Grilled cheese sandwiches for a classic combo. - Crusty bread to soak up the soup. - Salads for a light and fresh side. - Pasta for a heartier meal. Choose what you love most. Each option adds a nice touch to your meal! This guide shows you how to make delicious slow cooker tomato basil soup. You learned about the key ingredients, kitchen tools, and step-by-step instructions. We also shared tips to enhance flavor and texture. Dietary variations and storage tips help you adapt the recipe to your needs. Enjoy crafting this comforting soup using fresh ingredients and simple techniques. You can impress guests or simply treat yourself. Remember, cooking is fun and rewarding! Dive in and savor each spoonful of your creation.

Slow Cooker Tomato Basil Soup

Experience the comforting flavors of Slow Cooker Tomato Basil Bliss with this easy recipe! Simply combine tomatoes, onion, garlic, and aromatic herbs in your slow cooker, and let it simmer to perfection. Finish with creamy goodness and fresh basil for a deliciously warm bowl of soup. Perfect for busy days, this dish serves 6-8 and is sure to impress your family. Click through to explore this delightful recipe and enjoy a taste of bliss!
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Ingredients
  

2 cans (28 oz each) whole peeled tomatoes

1 medium onion, chopped

4 cloves garlic, minced

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon sugar (to balance acidity)

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup fresh basil leaves, loosely packed

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

Instructions
 

In a slow cooker, combine the whole peeled tomatoes (with juice), chopped onion, minced garlic, vegetable broth, olive oil, sugar, dried oregano, salt, and black pepper.

    Stir the mixture gently to combine all the ingredients well.

      Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld and the onions to become tender.

        Once cooked, add the fresh basil leaves to the soup and use an immersion blender to purée the soup until it reaches your desired consistency (for a chunkier texture, blend just half).

          Stir in the heavy cream or coconut cream, adjusting the seasoning if needed. Allow it to heat through for an additional 10-15 minutes on low.

            Serve hot and enjoy your delightful Tomato Basil Bliss!

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

                - Presentation Tips: Ladle the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil. Serve with a slice of crusty bread for a complete meal.