Slow Cooker Tomato Basil Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Course
Soup
Slow Cooker Tomato Basil Soup
Description
This recipe combines whole peeled plum tomatoes with tomato sauce, vegetable broth, garlic, diced onion, red bell pepper, tomato paste, oregano, sugar, salt, and pepper in a slow cooker. The mixture simmers for hours, allowing flavors to meld. The tomatoes are crushed during cooking to break them down. After slow cooking, the soup is pureed with an immersion blender until smooth, then finished by stirring in heavy cream and freshly chopped basil for creaminess and herbal brightness.
Parmesan cheddar croutons made from French bread cubes coated with shredded cheddar and grated Parmesan are baked until crisp and golden. These add texture and a cheesy contrast when served on top of the soup.
This soup balances the natural acidity of tomatoes with creamy dairy and fragrant basil, resulting in a rich, velvety texture. The slow cooking softens vegetables and deepens flavors, making it a warming, satisfying meal suitable for cooler weather or casual dining.
Ingredients
- 2 (28-ounce) cans plum tomato whole peeled tomatoes with basil
- 2 (28-ounce) cans basil whole peeled 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 oregano dried
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoons black pepper freshly ground
- ⅓ cup heavy cream
- ⅓ cup basil chopped, fresh leaves
For the parmesan cheddar croutons
- 4 cups French bread cubes
- 1 cup cheddar cheese shredded, extra-sharp
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
- Serve immediately with parmesan cheddar croutons.
User Reviews
Overall Rating
4.8
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