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- 2 cans (28 oz each) crushed tomatoes - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup heavy cream or coconut milk - 1 cup fresh basil leaves, chopped - 2 tablespoons olive oil - Optional: Grated Parmesan cheese for serving Each ingredient plays a key role in making this soup rich and tasty. Canned crushed tomatoes are the base. Their deep flavor shines through. Diced onion adds sweetness and a nice texture. Minced garlic gives it that warm, aromatic touch we love. Vegetable broth ties everything together, making the soup comforting and hearty. Dried oregano brings an earthy note. Sugar balances the acids in the tomatoes. Salt and pepper enhance all the flavors. For creaminess, you can choose heavy cream or coconut milk. Fresh basil leaves add a burst of freshness at the end. Finally, olive oil adds a silky finish. If you want to garnish, grated Parmesan cheese is a delicious option. It melts slightly when added to hot soup, making it even better. Each ingredient helps create a bowl of warmth and flavor. - In your slow cooker, combine: - 2 cans (28 oz each) crushed tomatoes - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 teaspoon salt - ½ teaspoon black pepper Stir well to mix everything together. Next, drizzle 2 tablespoons of olive oil over the top. Give it another gentle stir to blend the oil in. Set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours. The goal is to make the onions soft and let the flavors blend well. Check the onions after about 3 hours on high. You want them tender for the best taste. After cooking, it's time to blend. You can use an immersion blender right in the slow cooker. This makes it easy and safe. If you use a regular blender, carefully transfer the soup in batches. Hot soup can splatter, so be cautious when blending. Once the soup is smooth, stir in 1 cup of heavy cream or coconut milk. Mix it well until smooth. Next, add 1 cup of chopped fresh basil. Taste your soup and adjust the salt or pepper if needed. Serve hot, and feel free to sprinkle some grated Parmesan cheese on top for extra flavor. To make your soup even tastier, you can adjust the spices. A little more oregano or some red pepper flakes can boost flavor. If the soup feels flat, add a splash of vinegar or lemon juice. This brightens the taste and wakes up your palate. What if your soup is too thick? Simply add more vegetable broth or water to reach your desired consistency. Stir well and heat it a bit longer. If the soup tastes too acidic, you can balance this by adding a touch of sugar or a pinch of baking soda. Both help mellow the acidity. For a beautiful presentation, serve the soup in rustic bowls. Top each bowl with a sprinkle of freshly chopped basil. Pair it with a slice of crusty bread or a fresh salad for a complete meal. This adds color and texture, making your dish even more inviting. {{image_2}} For a dairy-free version, you can use coconut milk or cashew cream. Coconut milk adds a lovely richness and a hint of sweetness. It blends well with the tomatoes and basil. Cashew cream gives a nutty flavor and a creamy texture. To make cashew cream, blend soaked cashews with water until smooth. Both options keep the soup creamy and delicious. Adding proteins can make the soup heartier. You can add cooked chicken for a protein boost. Simply shred the chicken and stir it in before serving. For a vegetarian option, try adding beans like cannellini or kidney beans. Lentils are also great. They pack nutrition and blend well with the soup. Cook them separately and stir them in at the end. You can add other vegetables to this soup for extra flavor and nutrition. Carrots and celery work well. Just chop them small and add them with the onions. You can also swap in seasonal veggies like zucchini in summer or sweet potatoes in fall. This makes the soup fresh and different every time you make it. Get creative with what you have on hand! You can store Slow Cooker Creamy Tomato Basil Soup in the fridge for up to five days. Make sure to let the soup cool before you put it in a container. Use an airtight container to keep the flavors fresh. When you want to eat it again, just take it out and reheat. To freeze the soup, let it cool completely first. Use freezer-safe containers or bags, leaving some space for expansion. It can stay good in the freezer for about three months. When you want to enjoy it again, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat. Stir frequently to keep the texture smooth. If you notice it’s too thick, add a splash of broth or water. This keeps the soup creamy and flavorful, just like when it was fresh! Yes, you can make this soup on the stove. Start by sautéing the diced onion and minced garlic in a pot. Then, add the crushed tomatoes, vegetable broth, oregano, sugar, salt, and pepper. Let it simmer for about 30 minutes. Blend the soup until smooth and stir in the cream or coconut milk. This soup is naturally gluten-free if you use gluten-free vegetable broth. Check the labels on all canned products to ensure they are gluten-free. You can enjoy this soup without worrying about gluten. To adjust the spice level, add red pepper flakes for heat. Start with a small amount, then taste and add more if needed. You can also add a pinch of cayenne pepper for a different flavor. Yes, you can use fresh tomatoes. You’ll need about 3-4 pounds of ripe tomatoes. Blanch, peel, and chop them before adding to the pot. Fresh tomatoes will give the soup a bright flavor. Yes, you can make this soup vegan by using coconut milk instead of heavy cream. Ensure your vegetable broth is vegan as well. This will keep the soup creamy without dairy. Serve the soup hot in rustic bowls. Add a sprinkle of fresh basil on top. You can also serve it with crusty bread or grilled cheese for a classic pairing. This post covered creamy tomato basil soup, from easy ingredients to tasty tips. You learned how to blend flavors, enhance taste, and present your dish well. Remember, making this soup at home is simple and fun. You can adjust it for your diet and make it your own. Enjoy experimenting with flavors and ingredients! Your perfect bowl awaits.

Slow Cooker Creamy Tomato Basil Soup

Warm up your day with this delicious slow cooker creamy tomato basil soup! Packed with rich flavors from crushed tomatoes, fresh basil, and a touch of cream, it's the perfect comfort food. With just 10 minutes of prep, you can let your slow cooker do the work while you enjoy the enticing aromas filling your kitchen. Click to discover this simple recipe and delight your taste buds with every spoonful!
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Ingredients
  

2 cans (28 oz each) crushed tomatoes

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar

1 teaspoon salt

½ teaspoon black pepper

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup fresh basil leaves, chopped

2 tablespoons olive oil

Optional: Grated Parmesan cheese for serving

Instructions
 

In the slow cooker, add the crushed tomatoes, diced onion, minced garlic, vegetable broth, dried oregano, sugar, salt, and black pepper. Stir well to combine.

    Drizzle the olive oil over the mixture, and give it another gentle stir to incorporate.

      Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours until the onions are soft and the flavors have melded together.

        Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (be cautious with hot liquids).

          Stir in the heavy cream (or coconut milk) and the chopped fresh basil. Mix well until the cream is fully incorporated.

            Taste the soup and adjust seasoning as needed.

              Serve hot, garnished with grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve the soup in rustic bowls with a sprinkle of fresh basil on top and a slice of crusty bread on the side.