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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So easy to make and so good.
Made this Wednesday night … seriously the best homemade tomato soup recipe I’ve tried to date Makes the perfect amount too with leftovers to freeze Thank you ❤️
Made this morning as hurricane Milton heads toward our home before we loose power. Very easy recipe to follow. Simple ingredients. I had all the ingredients in my cupboard and fridge. Literally no stores open anyway.
We love that you enjoyed this recipe – it is a favorite of ours! We hope you and your family stay safe.
Amazing flavor. So easy!!! It cooks itself
Can I use coconut milk instead of heavy cream? or use 1/2 of both.
So easy and wonderful to come home to! Perfect for a busy weekday. We served this with grilled cheeses – delicious!
This was easy to put together and nice that my slow cooker took over for the most part! I took two days to make it, cooking through the 8 hours on first day and then adding additional ingedients on day two. I made this as directed with the exception of adding 1/2 cup finely grated parmesian reggiano directly into the soup. I did not make the croutons. It was delicious!
Thank you for posting this recipe. I forgot to buy a red pepper but the soup was amazing without it. I’ll try it with coconut milk next time.
This is wonderful! And personally I think tomato soup is better made with canned tomatoes.
Love, love, love your recipes. I have made many of them and they all turn out excellent. Look forward to making this soup, yummy!!
Okay soup, but probably not a repeat here. I had a small red bell pepper, but it still contributed a bit more to the flavor than I would have liked. The adults here ate it, but the kids didn’t like it at all. The croutons were appreciated by everyone. It’s hard to go wrong with bread and melted cheese.
SOUNDS YUMMY AND FULL OF COMFORT!!
Made it today and felt I was eating tomato sauce. I had substituted one can of tomatoes for crushed tomatoes with basil, that may have been my mistake. My husband thought it tasted very acidic. Any ideas on how to salvage the remaining soup?
Very tasty soup. A little bit too acid though.
You can use a very slight pinch of baking soda to tone down the acidity. But use only a tiny bit at a time until it suits your taste. Then you don’t have keep adding sugar or salt to balance the acidity. But, if you use too much baking soda it will make it VERY bland.
I have made this soup mant times for my workmates and always go down a treat.
This recipe was super easy to make and was delicious. The croutons were very easy also and so tasty. I could just sit and eat those and some of the crispy cheese. I will definitely make this again!
While this soup tasted good, i could definitely taste the bell pepper. Not sure if mine was too large, but it overpowered the tomatoes. Would consider omitting them completely or using only half. I also carmelized the onions with the bell peppers, spices, and garlic to make them softer and add more flavor, and threw in 1/4 cup Parmesan with the cream, which was a great addition. Overall, tasty with a classic grilled cheese, but would not make it completely according to the recipe next time.
When you Sautee any vegetable, it releases their flavors, thus making them more intense. Putting them in uncooked and cooking with the soup, softens them and allows them to absorb the base of the soup, in this case, tomato. I would recommend not sautéing anything and allowing them to cook within the soup to achieve the full tomato flavor.
Fantastic recipe and it couldn’t be easier! This was my first attempt at homemade tomato soup – I’m forever ruined for Campbell’s now. I used homemade chicken broth in place of the vegetable broth since I have a ton of it to use up, and I just realized I completely forgot to add in the garlic! I also skipped the immersion blender and instead blended small batches in my Blendtec once it cooled down a bit. I was worried it was going to be too sweet but once I added in the heavy cream (fellow Canadians – it’s sold as whipping cream here…as long as it’s 35% fat or more you’re all good) it was perfect. I also omitted the croutons as I can’t eat cheese but I’m sure they would make this recipe even more amazing. This one is definitely a keeper!
Outstanding! Creamy and delicious. Absolutely fantastic with a classic grilled cheese sandwich. Thank you for sharing – our family loved it.
I have been making this every year now for the past three year I absolutely love this recipe.