Slow Cooker Tomato Basil Soup
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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!!!
Ingredients
- 2 28-ounce cans whole peeled plum tomatoes with basil
- 1 15-ounce can tomato sauce
- 1 ½ cups vegetable broth
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 ½ teaspoons dried oregano
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ½ teaspoons freshly ground pepper
- ⅓ cup heavy cream
- ⅓ cup chopped fresh basil leaves
For the parmesan cheddar croutons
- 4 cups 1-inch French bread cubes
- 1 cup shredded extra-sharp cheddar cheese
- ¼ cup freshly grated Parmesan
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- 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.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
- Serve immediately with parmesan cheddar croutons.
Did you make this recipe?
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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.
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.
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.
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
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!
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!
Sounds so delicious!
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.
That’s a great idea! I wish I would have read that before I added it to the whole batch.
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?
Yes, that is correct.
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.
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.
I made the soup and croutons for dinner tonight and they were amazing! Thanks for the great recipes 🙂
You’re welcome!
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?
You can omit the 1 teaspoon sugar.
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. : )
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. 🙂
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)
If I am using fresh tomatoes, do you know what the substitution ratios would be?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
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!
Great Fall and Winter recipe! Glad you like it.
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.
Oops, dropped my phone writing my comment anyway, lol, instead of using a slow cooker and added a bit more sugar. Absolutely love it!
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
Made this as written and it was really delicious. Thank you!