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Slow Cooker Tomato Soup

A comforting and flavorful soup made with crushed tomatoes, aromatic onions, and fresh basil, perfect for cozy winter evenings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (28 oz each) crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 teaspoon sugar Helps balance the acidity of the tomatoes
  • to taste Salt and pepper
  • 1/4 cup fresh basil, chopped
  • 1 cup heavy cream (optional) For a creamier texture

Method
 

Preparation
  1. Begin by chopping the onion and mincing the garlic.
Combining Ingredients
  1. Pour the crushed tomatoes into the slow cooker, followed by the chopped onion and minced garlic.
  2. Pour in the vegetable broth, ensuring that everything is well-mixed.
  3. Sprinkle in the sugar, salt, and pepper, and give everything a gentle stir.
Cooking
  1. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
Finishing Touches
  1. About 30 minutes before you’re ready to serve, stir in the fresh basil and optional heavy cream.
  2. For an ultra-smooth texture, blend with an immersion blender or transfer to a standard blender in batches.
Serving
  1. Ladle into bowls, top with additional basil or croutons as desired, and enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.