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Slow Cooker Tomato Basil Soup
4.8 from 87 votes

Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup offers a creamy, herbaceous tomato base mixed with garlic, onion, and bell pepper. Cooked slowly to develop rich flavors, it finishes with fresh basil and heavy cream for smoothness. Topped with homemade parmesan cheddar croutons, it’s a comforting, hearty soup suitable for cozy meals.

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

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

    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.