Best Creamy Crockpot Tomato Basil Soup Prep Time: 15 minutes
Ingredients
- 2 –3 cans 28 oz / 794 g each whole, crushed, or fire-roasted tomatoes (with juices)
- 1 large onion diced
- 3 –4 cloves garlic minced
- 1 –2 carrots diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 2 –3 tablespoons tomato paste
- 4 –6 cups 960–1440 ml vegetable or chicken broth, low-sodium
- 1 teaspoon dried basil or 1 tablespoon fresh, added at the end
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 –2 teaspoons granulated sugar or honey to balance acidity
- Salt and freshly ground black pepper to taste
- Optional: 1/8 teaspoon baking soda to reduce acidity
- Optional: 1/2–1 cup 120–240 ml heavy cream, half-and-half, or full-fat coconut milk (for creaminess)
- Optional: 1/4–1/2 cup fresh basil leaves chopped (added at the end)
- Optional garnish: croutons grated Parmesan, extra cream, fresh basil
Instructions
- Combine ingredients in slow cooker: Add tomatoes (with juices), diced onion, minced garlic, diced carrots, diced celery, tomato paste, broth, dried basil, thyme, bay leaf, sugar, salt, and pepper to a 6-quart slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours. Vegetables should be very soft.
- Remove bay leaf: Discard the bay leaf.
- Blend the soup: Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, transfer in batches to a countertop blender and return to the pot. For ultra-smooth texture, strain through a fine-mesh sieve.
- Finish with cream and basil: Stir in heavy cream, half-and-half, or coconut milk. Add fresh basil leaves. Taste and adjust seasoning with salt, pepper, and additional sugar if needed. If the soup is too acidic, add a pinch of baking soda.
- Serve: Ladle into bowls and garnish with croutons, Parmesan, a drizzle of cream, or extra fresh basil.
Notes
Notes
Tomato options: Fire-roasted tomatoes add smoky depth. Fresh tomatoes (3–4 lbs Roma/plum) can be roasted at 400 °F / 200 °C for 20–30 minutes before adding. Cream variations: Heavy cream for richness, half-and-half for lighter texture, coconut milk for dairy-free/vegan. Acidity balance: Sugar, honey, carrots, or a pinch of baking soda reduce tanginess. Spicy kick: Add 1/4–1/2 teaspoon red pepper flakes or a dash of hot sauce. Roasted tomato variation: Roast canned or fresh tomatoes before adding to the slow cooker for deeper flavor. Storage: Cool to room temperature within 2 hours. Refrigerate for up to 5 days. Freezing: Freeze without cream for up to 3 months. Add cream when reheating. Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent cream from separating. Nutrition Information (per serving, based on 8 servings, without cream)
Calories: ~140 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: ~680 mg Total Carbohydrates: 24 g Dietary Fiber: 5 g Sugars: 12 g Protein: 4 g With 1/2 cup heavy cream added: ~220 calories, 16 g fat per serving.
Nutrition values are estimates and may vary based on ingredients used.
Tomato options: Fire-roasted tomatoes add smoky depth. Fresh tomatoes (3–4 lbs Roma/plum) can be roasted at 400 °F / 200 °C for 20–30 minutes before adding. Cream variations: Heavy cream for richness, half-and-half for lighter texture, coconut milk for dairy-free/vegan. Acidity balance: Sugar, honey, carrots, or a pinch of baking soda reduce tanginess. Spicy kick: Add 1/4–1/2 teaspoon red pepper flakes or a dash of hot sauce. Roasted tomato variation: Roast canned or fresh tomatoes before adding to the slow cooker for deeper flavor. Storage: Cool to room temperature within 2 hours. Refrigerate for up to 5 days. Freezing: Freeze without cream for up to 3 months. Add cream when reheating. Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent cream from separating. Nutrition Information (per serving, based on 8 servings, without cream)
Calories: ~140 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: ~680 mg Total Carbohydrates: 24 g Dietary Fiber: 5 g Sugars: 12 g Protein: 4 g With 1/2 cup heavy cream added: ~220 calories, 16 g fat per serving.
Nutrition values are estimates and may vary based on ingredients used.