Damn Delicious

Slow Cooker Tomato Basil Soup

Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!

Slow Cooker Tomato Basil Soup - Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!

We’ve been a sick household for days.

Ben is sick. I’m sick. And I may have heard Butters sneezing earlier.

It may have been the Indiana cold.

Us Californians are wimps when it comes to 28 degree weather.

So now. Well, now, we’re a tomato soup household.

And because we’re all sick, no one has the energy to cook.

That’s why we threw everything into the crockpot.

Ben helped and made the croutons, with extra Parmesan cheese for me.

Slow Cooker Tomato Basil Soup

Simply add all your ingredients into a crockpot. So creamy, comforting and EASY! Served with parmesan cheddar croutons!!!

15 minutes8 hours

Ingredients:

  • 2 (28-ounce) cans whole peeled plum tomatoes with basil
  • 1 (15-ounce) can tomato sauce
  • 1 1/2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoons freshly ground pepper
  • 1/3 cup heavy cream
  • 1/3 cup chopped fresh basil

For the parmesan cheddar croutons

  • 4 cups (1-inch) French bread cubes
  • 1 cup shredded extra-sharp cheddar cheese
  • 1/4 cup freshly grated Parmesan

Directions:

  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.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 219.0 Calories from Fat 99
% Daily Value*
Total Fat 11.0g 17%
Saturated Fat 5.0g 25%
Trans Fat 0g
Cholesterol 28.0mg 9%
Sodium 1023mg 43%
Total Carbohydrate 22.0g 7%
Dietary Fiber 4.0g 16%
Sugars 11.0g
Protein 10.0g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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70 comments

  1. Rated 5 out of 5

    I have been making this every year now for the past three year I absolutely love this recipe.

  2. I love this recipe so much! It’s a perfect starter, it comes out a little sweet for me so I swap veggie broth for beef broth and red wine then omit the bell pepper.  Rather the bell peppers get eaten raw.

  3. Rated 5 out of 5

    Cooked this last night for a dinner party – it was DELICIOUS. It could not have been easier. Added some red pepper flakes for a bit of kick. The store didn’t have tomatoes with basil so I just added some dried basil. Croutons were a snap to make in the toaster oven. Will *definitely* make again.

  4. Rated 5 out of 5

    I just made this soup last night in my crockpot and I finished it off with the cream and immersion blender this morning. It’s sooooooooo good. I legit want tomato soup for breakfast now! I tweaked the sugar, pepper, and salt amounts but followed everything else to a T.

    Damn delicious indeed.

  5. Just made this. It’s amazing. So simple! No more store bought soup for me! I simmered it on the stove top as I was home anyway and it’s beautiful. Another great recipe from you

  6. Rated 5 out of 5

    Tastes fabulous! I made it for a ladies luncheon at my church, I brought home an empty pot!! I’m making it again for dinner tonight so my family can enjoy it. I have a question, do you have a carb count for just the soup or just the croutons?

    • Nutritional information is provided only for select and new recipes at this time. But if it is not available for a specific recipe, you can always use free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Linda!

  7. Rated 5 out of 5

    Thanks- great recipe! Tomato basil is my fav soup of all time especially in the winter months:). I added a lil more sugar, used fire roasted crushed tomatoes, minced garlic & sun-dried tomato garlic. Topped with feta cheese crumbles. We ate it with Gouda & white cheddar grilled cheese sandwiches. Thanks so much for sharing! 

  8. Rated 4 out of 5

    I’m excited to try this one!! Quick question, could I freeze this whole thing to use in my crockpot later? Or, perhaps just freeze parts of it (I just don’t know if the cream would separate or the tomatoes would hold up.) Thoughts?

    • Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁

    • I made this in my crock pot with the idea of freezing since I live alone. I added the cream to my individual serving bowl instead of the whole crock pot full of soup. Then I froze it in individual containers and will add the cream each time I make it. Just made today so will have to report back the first time I thaw out and reheat. Hope that helps.

  9. I am making this for a luncheon in a couple of days and I am getting my grocery list in line. Is there really only 1/3 cup cream?

  10. Rated 4 out of 5

    I looked at the list of ingredients and made a list of what I’d need from the market. When I got home I started the soup in the CrockPot, only to discover that bell pepper was not included on the list of ingredients and I didn’t have any (and I love bell peppers!). Darn! . . . but not a real problem.

    This turned out well anyway, and I may pick up some bell pepper to add to the leftover soup.

    My only real reservation is the use of parmesan cheese in the croutons. It just melts into a glob and the croutons look nothing like the pictures in the recipe.

  11. This is really good. I don’t like mine too tart so I  added more cream, sugar and basil. Just taste tear with bits of sugar until it meets your desired sweetness.

  12. I made the soup and croutons for dinner tonight and they were amazing! Thanks for the great recipes 🙂

  13. Hi, I just made this recipe tonight and it was a hit! What Personally I thought it was a bit sweet. What should I use less of? 

  14. It is in the Slow Cooker as we speak. I substituted fat free half and half. Should work just fine. 2 more hours ’til taste time!

    Thank you Chungah, I have always loved your recipes/site. : )

  15. Making this today and it smells wonderful! Does this reheat well? What’s the best way to reheat to keep the cream from separating? Thanks!

    • Cheryl, I recommend holding off on stirring in the cream/croutons until right before serving! Hope that helps. 🙂

    • Rated 5 out of 5

      Love this recipe, so thanks for posting! I am never buying canned tomato soup again. I tweaked it a bit as follows:
      – add hot pepper sauce (1tbsp)
      – omit onion
      – red wine + rinse tomato cans for veggie broth
      – soy milk instead of heavy cream (cuts back on fat… yes is more watery but ok with me)
      Yes this does freeze all right with soy milk. Not sure about how freeze w heavy cream.
      (Due to allergies,we are a dairy, onion and meat free household, hence the modifications)

  16. If I am using fresh tomatoes, do you know what the substitution ratios would be?

  17. This soup is amazing! I love Panera’s tomato soup and honestly this is much better – and I didn’t even use the croutons. Sometimes when I make tomato soup, it tastes more like soupy tomato sauce, but the veg broth and cream work well to turn it into a great soup. I like spicy, so I used a lot of crushed red pepper – definitely will be making this a lot as fall and winter approach!

  18. Why do people think sugar needs to be added to almost everything? I know this is an epidemic with manufactured food but I don’t add sugar to ANYTHING I make. Recipe sounds good and I’m in the process of cooking a batch of soup– without the sugar.

    • To neutralize the acid from the  tomatoes. Just a little science. 1tsp to almost 3 quarts of soup isn’t an obscene or obsessive amount of sugar. 

  19. Oops, dropped my phone writing my comment anyway, lol, instead of using a slow cooker and added a bit more sugar. Absolutely love it!

  20. I haven’t found a recipe for tomato soup that I liked until I tried yours. Oh my goodness! I slow simmered it on top of the stove instead of using a 

  21. Made this as written and it was really delicious. Thank you!

  22. Hello, I don’t have an immersion blender. I do have a small bullit blender, could I blend everything before I put it in the Crock-Pot?

  23. Made this last night with crushed tomatoes. The frost got my fresh basil so only used dried. Served it with grilled ham and cheese sandwiches. We loved it. Perfect for a cold winter night.

  24. Hi Chungah,
    I love your recipes, wonderful, simple and delicious.
    Concerning this soup, how to do it without a slowcooker?
    Thank you

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • I made it tonight, without a slow cooker. I cooked the onion and garlic until fragrant, added the bell pepper and cooked for few moments, then added dried thyme and basil, pepper, salt, tomatoes, tomato sauce, and finally the vegetable broth. I cooked them for around 20 min, and then added shredded parmesan and sheddar. After pureeing the soup, I added the heavy cream and few fresh basil leaves, and let the soup simmer for few minutes It was a real success! Thanks for this great recipe.

  25.     I always use evaporated skim milk in the can instead of heavy cream or 1/2&1/2 in my recipes. It has less calories and does not compromise on looks. You may need to adjust for flavor.

  26. I made this in the slower cooker last week and it was fabulous! Definitely a comfort food and so easy to make. I didn’t have an immersion blender so I just used a regular blender. It wasn’t as smooth as it looks in the pictures but didn’t affect the taste one bit. So delicious! Thank you for the recipe! 

  27. Hi Chungah,
    Your recipes are always delicious! I’m making the tomato basil soup today and just realized my crock-pot is only 4qt (not 6qt).  Where would you suggest I cut the recipe down so it fits? One less 28 oz can of tomatoes? 

    Many thanks for the reply
    Karen

  28. Why the whole tomatoes if you then smash them with a spoon?

  29. Where I live we don’t have canned tomatoes with basil, what can I use instead? 

  30. I made this today and it is Damn Delicious! This is a keeper. I like mine a little sweeter so I added another couple of teaspoons. Yum. Topped with croutons and shredded parmesan. OMG! Thanks for (all) your recipes.

  31. I really enjoy your recipes but I try not to use any tomato products packed in a can due to the dangerous chemical in the lining of the can. 

  32. I’m one of those (apparently) weird people who prefers tomato soup to not be creamy. Do you think I could just leave out the cream?

  33. Could I swap out crushed tomatoes and skip the part about squishing them?

  34. I love all your recipes and I am so glad you posted this easy recipe for crock pot tomato soup. Thank you for all you do!

  35. This looks amazing! I totally need to make this soon!

    Paige
    http://thehappyflammily.com

  36. Yummmmm! Can’t wait to try this! Pinning to one of my boards. Need to try your cauliflower steaks too.

  37. Looks amazing as always! Legit love anything with basil haha. I really hate to prod but I’ve been reading your posts for quite a while now-and I’m just wondering what happened with Jason! I know you two got married but I haven’t heard about him for such a long time! Again, hate to be nosy but I just hope everything is alright 🙂

  38. Tomato Basil soup is my favorite. I am making this tomorrow! Thanks, Chungah!

  39. Can the leftovers be frozen?

  40. I’m really enjoying your recipes.  I was in such a cooking slump and your recipes have improved the dinners in my house.  Thank you!  I am going to make this tomato soup, but what could I use in place of the heavy cream?  Thanks!

  41. Hi, this looks yummy. Do you drain the tomatoes first?

  42. Hello, If i didn’t want to use the cream in the recipe could i use yogurt instead?
    Thank You

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

    • You can’t cook it with the yogurt because it will curdle. What you can do instead is make the recipe without the cream and stir in some yogurt to your bowl of soup when you’re going to eat it. It will taste just as yummy and creamy.

    • I always use evaporated skim milk in the can for all my recipes that call for heavy cream or 1/2&1/2. It reduces the calories and the creamy texture is not compromised. You might have to adjust the amount to suit your taste.

    • You can also use fat free half & half! Similar consistency and taste to heavy cream with a lot fewer calories

    • I always use kefir instead of cream. You won’t even know the difference.