Healthy Slow Cooker Tomato Basil Soup

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A Comforting Classic

Slow Cooker Tomato Basil Soup has always been one of my go-to recipes when I need something comforting and easy. I love how this Slow Cooker Tomato Basil Soup transforms simple ingredients into a bowl of pure bliss with just a bit of patience. Imagine coming home after a long day to the smell of roasted tomatoes and fresh basil wafting through the kitchen—that’s the magic of this recipe. I start by roasting ripe tomatoes, red bell peppers, and onions with garlic until they’re caramelized and bursting with flavor. It’s these simple steps that make the Slow Cooker Tomato Basil Soup taste so rich and satisfying.

The Slow Cooker Magic

After roasting, I transfer everything into the slow cooker, where the real alchemy begins. I add a splash of balsamic vinegar and a touch of sugar to balance the acidity, then let the slow cooker do its work. The aroma that fills the house as it cooks is enough to make anyone’s mouth water. The soup simmers gently, allowing all the flavors to meld together beautifully. It’s amazing how the slow cooking process brings out the natural sweetness in the tomatoes and infuses the soup with a deep, comforting flavor.

Blending to Perfection

Once the cooking is done, I blend the soup until smooth, which is where the magic really happens. If you like, you can stir in a splash of cream for extra richness, but it’s just as delicious without it. The fresh basil leaves added at the end give a vibrant, herby finish that makes the Slow Cooker Tomato Basil Soup taste as though it’s been simmering on the stove for hours. I love serving it with a crusty loaf of bread or alongside a simple green salad for a wholesome meal.

Slow Cooker Tomato Basil Soup_ raw

A Weeknight Favorite

Whether I’m prepping for a busy week or just need a cozy dinner on a chilly evening, this Slow Cooker Tomato Basil Soup never fails to hit the spot. It’s the kind of recipe that fills your kitchen with warmth and invites everyone to gather around the table. Plus, with the slow cooker doing most of the work, it’s as easy as it is delicious. If you haven’t tried making this soup yet, I highly recommend giving it a go—you won’t be disappointed!

Chef’s Notes- Slow Cooker Tomato Basil Soup

  • Use Ripe Tomatoes: The flavor of your soup will greatly benefit from ripe, red tomatoes. They have a sweeter, richer taste compared to less ripe varieties.
  • Roasting Tips: Ensure your vegetables are evenly coated with olive oil and seasoning before roasting to promote even caramelization and depth of flavor.
  • Adjusting Acidity: If you find the soup too acidic, you can balance it with a small additional pinch of sugar or a splash of cream.
  • Creamy Texture: For a creamier soup, blend in the heavy cream just before serving. For a dairy-free option, try coconut milk or cashew cream.
  • Seasoning to Taste: Always taste and adjust the seasoning before serving. Sometimes a touch more salt or a dash of pepper can make a big difference.
  • Storage: This soup stores well. Refrigerate for up to 5 days or freeze in airtight containers for up to 3 months. Reheat gently to maintain texture and flavor.
  • Flavor Boosters: If desired, add a splash of red wine during the roasting phase for extra richness. You can also stir in a bit of freshly chopped basil just before serving for an extra burst of flavor.
Slow Cooker Tomato Basil Soup
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Slow Cooker Tomato Basil Soup

0.0 from 0 votes
Course: Main Course, SoupCuisine: American, ItalianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

3

minutes
Calories

272

kcal
Resting Time

30

minutes
Total time

3

minutes

Dive into the comforting flavors of this Slow Cooker Tomato Basil Soup! Perfect for a cozy dinner, this recipe is simple yet packed with rich, roasted tomato goodness and aromatic basil. With minimal prep and the magic of a slow cooker, you’ll have a delicious, creamy soup ready to warm your soul. Ideal for meal prepping or a quick weeknight meal, this soup is sure to become a family favorite!

Ingredients

  • Roasted Vegetables

  • 2 1/2 lbs ripe tomatoes, quartered and deseeded

  • 1 red bell pepper, deseeded and roughly sliced

  • 1/2 large onion, roughly chopped

  • 6 cloves garlic, peeled and whole

  • Seasoning and Flavoring

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme or dried basil

  • 1 tablespoon tomato paste

  • 1 tablespoon granulated sugar

  • Liquid Base

  • 2 cups vegetable broth (or chicken broth)

  • Fresh Herbs and Cream (Optional)

  • 20-25 fresh basil leaves

  • 1/4 cup heavy cream (optional)

  • Alternative Ingredients:

  • Tomatoes: Use canned whole tomatoes if fresh are unavailable.

  • Red Bell Pepper: Substitute with yellow or orange bell pepper.

  • Onion: Shallots can be used as an alternative.

  • Olive Oil: Avocado oil or sunflower oil can be used.

  • Balsamic Vinegar: Apple cider vinegar or red wine vinegar can be substituted.

  • Vegetable Broth: Chicken broth or water with bouillon cubes can be used.

  • Heavy Cream: Coconut milk or cashew cream for a dairy-free option.

Directions

  • Preheat your oven to 425°F (220°C). Quarter the tomatoes and remove most of the seeds. Place them in a large roasting dish along with the sliced red bell pepper, chopped onion, and whole garlic cloves. Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with sea salt and freshly ground black pepper. Toss to coat evenly.Slow Cooker Tomato Basil Soup_,post 1
  • Roast in the preheated oven for about 30 minutes until the vegetables start to caramelize. If excess liquid forms, you can pour some off before proceeding to the next step. Transfer the roasted vegetables to your slow cooker. Add the dried oregano, thyme or dried basil, tomato paste, granulated sugar, and vegetable broth. Stir well to combine.Slow Cooker Tomato Basil Soup_,post 2
  • Cover and cook on HIGH for 3 hours or on LOW for 6 hours until all ingredients are tender and flavors meld together. Carefully transfer the cooked mixture to a blender that can handle hot liquids or use an immersion blender directly in the slow cooker. Blend until smooth.Slow Cooker Tomato Basil Soup_,post 3
  • Taste and adjust seasoning if needed. Add fresh basil leaves and blend again until smooth. If you prefer a creamier texture and are serving immediately, blend in the heavy cream. Serve warm with a loaf of crusty bread or allow to cool and refrigerate for later use. The soup can also be frozen for up to 3 months.Slow Cooker Tomato Basil Soup_,post 4

Equipment

  • chef’s knife
  • cutting board
  • Slow Cooker
  • Baking sheet
  • Immersion Blender

Nutrition Facts

  • Calories: 272kcal
  • Fat: 20g
  • Saturated Fat: 5g
  • Cholesterol: 17mg
  • Sodium: 888mg
  • Potassium: 900mg
  • Carbohydrates: 23g
  • Fiber: 5g
  • Sugar: 15g
  • Protein: 4g
  • Vitamin A: 35IU
  • Vitamin C: 60mg
  • Calcium: 8mg
  • Iron: 10mg

FAQs- Slow Cooker Tomato Basil Soup

Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes can be used if fresh tomatoes are unavailable. Use a 28-ounce can and adjust seasoning as needed.

How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce during the slow cooking phase to give the soup a bit of heat.

Can I make this soup ahead of time?

Absolutely! This soup can be made in advance. Store it in the refrigerator for up to 5 days or freeze for up to 3 months.

What if I don’t have a slow cooker?

If you don’t have a slow cooker, you can make this soup in a large pot on the stove. Simmer over low heat for 45-60 minutes until the vegetables are tender and the flavors meld together.

Can I use a different type of broth?

Yes, you can substitute vegetable broth with chicken broth or water with bouillon cubes if you prefer. Adjust seasoning as needed.

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