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4.8 from 87 votes

Slow Cooker Tomato Basil Soup

Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Course: Soup

Ingredients

  • 2 (28-ounce) cans whole peeled plum tomatoes with basil
  • 1 (15-ounce) can tomato sauce
  • 1 ½ cups vegetable broth
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoons freshly ground pepper
  • ⅓ cup heavy cream
  • ⅓ cup chopped fresh basil leaves
For the parmesan cheddar croutons
  • 4 cups French bread cubes
  • 1 cup shredded extra-sharp cheddar cheese
  • ¼ cup freshly grated parmesan

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the parmesan cheddar croutons, spread bread cubes in a single layer onto the prepared baking sheet; sprinkle with cheeses. Place into oven and bake until crisp and golden, about 10-12 minutes, stirring halfway; set aside and let cool.
  3. Place tomatoes into a 6-qt slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, sugar, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
  6. Serve immediately with parmesan cheddar croutons.