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Bowl of creamy tomato basil soup made in a slow cooker

Creamy Tomato Basil Soup in the Slow Cooker

Course Soup
Cuisine American
Keyword crock pot, easy dinner, slow cooker
Prep Time 10 minutes
Cook Time 4 hours
Servings 6

Ingredients

  • 2 cans 28 oz each crushed tomatoes
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon sugar optional, to balance acidity
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil or ¼ cup fresh basil, chopped, added at the end
  • 1 cup heavy cream or half-and-half optional, for creaminess
  • 2 tablespoons butter optional, for richness

Instructions

  1. Add the crushed tomatoes, onion, garlic, carrots, celery, broth, sugar, salt, pepper, and dried basil to your slow cooker. Stir well to combine.
  2. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the vegetables are tender.
  3. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
  4. Stir in the cream and butter if using, and adjust seasoning to taste.
  5. If using fresh basil, stir it in just before serving.
  6. Serve warm, optionally topped with a drizzle of cream or a sprinkle of Parmesan cheese.er adding cream to keep it from curdling.

Slow Cooker Tips

  1. For a smooth, creamy texture, blend the soup thoroughly. You can strain it if you want an extra velvety feel.
  2. Add fresh basil at the end to keep its bright flavor. Too much cooking can make basil taste bitter.
  3. If the soup tastes too acidic, add a pinch of sugar. Stir in cream slowly over low heat to avoid lumps.
  4. Serve your soup with crunchy croutons or grilled cheese for a classic combo. Enjoy your easy, comforting meal!