Go Back

Slow Cooker Tomato Soup

A comforting and hearty slow cooker tomato soup that blends rich flavors for the perfect cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 cans 14.5 oz each diced tomatoes Canned diced tomatoes with their juice.
  • 1 cup vegetable broth Use a good quality vegetable broth.
  • 1 small onion, diced Provide a sweet base flavor.
  • 2 cloves garlic, minced Use fresh garlic for best flavor.
  • 1 teaspoon dried basil Adds aromatic flavor.
  • 1 teaspoon dried oregano Enhances the herbaceousness.
  • to taste Salt and pepper Adjust according to preference.
For creaminess (optional)
  • 1/2 cup heavy cream Add for a richer texture.
  • to taste Fresh basil for garnish Add just before serving.

Method
 

Preparation
  1. Start by gathering all your ingredients.
Cooking
  1. In your slow cooker, add the diced tomatoes, vegetable broth, diced onion, minced garlic, dried basil, and oregano.
  2. Sprinkle salt and pepper to your liking.
  3. Cover the slow cooker with the lid and set it to cook on low for 4-6 hours or until the onions are tender and flavors meld together.
Blending and Serving
  1. Use an immersion blender to blend the soup directly in the slow cooker until smooth.
  2. If using, mix in the heavy cream for a luxurious touch.
  3. Ladle the soup into bowls and finish with a sprinkle of fresh basil if desired. Serve hot with your favorite bread.

Notes

For a lighter version, substitute heavy cream with coconut milk or omit it. Cooking on low for longer enhances flavors, but high for 2-3 hours is an option for time constraints. Store leftovers in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.