Slow Cooker Tomato Soup
A warm, creamy tomato soup made easy in a slow cooker, perfect for cozy meals any day.
Ingredients
Main Ingredients
- 2 cans (28 ounces each) crushed tomatoes Opt for high-quality, vine-ripened tomatoes.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Choose broth based on dietary preference.
Seasonings
- 1 teaspoon sugar Helps balance the acidity of tomatoes.
- 1 teaspoon dried basil Fresh basil can be used for more flavor.
- to taste salt and pepper Adjust based on preference.
Optional Ingredients
- 1 cup heavy cream For a richer taste; can substitute with half-and-half or plant-based cream.
- to taste fresh basil leaves for garnish Add freshness and color.
Instructions
Preparation
- Combine the crushed tomatoes with the chopped onion and minced garlic in the slow cooker.
- Pour in the vegetable or chicken broth to create a rich base.
- Add sugar, dried basil, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Blending and Serving
- Once cooked, blend the soup to your desired texture (immersion blender recommended).
- If desired, stir in heavy cream for added richness.
- Serve hot, garnished with fresh basil leaves.
Notes
Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months. Avoid freezing with cream already added. Add cream fresh when reheating.