Crockpot Tomato Basil Soup

Cozy, comforting, and effortlessly elegant, this Crockpot Tomato Basil Soup turns pantry staples into a rich, creamy bowl of bliss. Slow-cooked tomatoes, onions, garlic, and herbs meld together for hours, then get finished with velvety cream (or coconut milk) for a luxurious, restaurant-worthy texture without any hovering over the stove.

Ingredients

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Fresh basil leaves, for garnish

Instructions

1. In a crockpot, combine the crushed tomatoes, chopped onion, minced garlic, vegetable broth, olive oil, sugar, dried basil, dried oregano, salt, and pepper. Stir well to evenly distribute all the ingredients.
2. Cover the crockpot and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the onions are very soft and the flavors have melded.
3. When the cooking time is complete, use an immersion blender directly in the crockpot to puree the soup until smooth. For a chunkier texture, blend only about half of the soup.
4. Stir in the heavy cream (or coconut milk) until fully incorporated and the soup turns creamy and slightly lighter in color.
5. Cover and let the soup heat through on LOW for an additional 10–15 minutes, just until warmed and steamy but not boiling.
6. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil leaves before serving.

Variation

1. Swap the cream: Use half-and-half for a lighter version, or full-fat coconut milk to keep it dairy-free and add a gentle tropical richness.
2. Roasted flavor boost: Roast the onions and garlic in a skillet with olive oil until caramelized before adding to the crockpot for deeper, sweeter flavor.
3. Cheesy twist: Stir in 1–1 1/2 cups freshly grated Parmesan or mozzarella at the end until melted for a richer, ultra-indulgent tomato basil soup.

Cooking Notes

1. Avoid boiling after adding the cream or coconut milk to prevent curdling or separation; gentle heat is all you need.
2. If using a traditional blender instead of an immersion blender, work in batches and vent the lid slightly, as hot liquids expand.
3. For a thicker soup, leave the lid off during the last 20–30 minutes of cooking on HIGH to let some liquid evaporate.

Serving Suggestions

1. Serve with grilled cheese sandwiches or crusty garlic bread for a classic, comforting meal.
2. Top each bowl with a drizzle of olive oil, extra fresh basil, and freshly cracked black pepper for a simple but elegant finish.
3. Pair with a crisp green salad like arugula or mixed greens with a light vinaigrette to balance the richness of the soup.

Tips

• Use good-quality canned crushed tomatoes; they make a noticeable difference in flavor.
• If the soup tastes too acidic, add an extra 1/2–1 teaspoon of sugar or a splash of cream to round it out.
• Make it ahead: This soup keeps well in the fridge for up to 4 days and can be frozen (without the cream added) for up to 3 months.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH)
• Total Time: 6–8 hours

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 5 g
• Sodium: 800 mg (approx.)

Frequently Asked Questions

1. Can I use fresh tomatoes instead of canned?
   Yes. Use about 4–5 pounds of ripe tomatoes, roughly chopped. You may want to reduce the broth slightly and cook on the longer end of the time range to concentrate the flavor.
2. How do I make this soup vegan?
   Use vegetable broth and full-fat coconut milk (or another unsweetened plant-based cream) instead of heavy cream, and skip any cheese garnishes.
3. Can I freeze this soup?
   Yes. For best texture, freeze it before adding the cream or coconut milk. Thaw, reheat gently, then stir in the cream just before serving.
4. How can I make the soup smoother or chunkier?
   For ultra-smooth soup, blend thoroughly with an immersion blender or high-speed blender. For a rustic texture, blend only half or skip blending and lightly mash the tomatoes with a spoon.

Conclusion

Silky, tomato-rich, and infused with fragrant basil, this Crockpot Tomato Basil Soup turns simple ingredients into a deeply satisfying bowl of comfort. Let your slow cooker do the work, then finish with a swirl of cream for a cozy, crowd-pleasing meal that’s just as perfect for busy weeknights as it is for slow, relaxing weekends.

Crockpot Tomato Basil Soup

---

• Author: Avery
• Total Time: 6–8 hours
• Yield: 6 servings 1x
• Diet: Vegetarian (easily dairy-free with coconut milk)

Print Recipe

Pin Recipe

Description

Cozy, comforting, and effortlessly elegant, this Crockpot Tomato Basil Soup turns pantry staples into a rich, creamy bowl of bliss. Slow-cooked tomatoes, onions, garlic, and herbs meld together for hours, then get finished with velvety cream (or coconut milk) for a luxurious, restaurant-worthy texture without any hovering over the stove.

---

Ingredients

Scale 1x2x3x

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Fresh basil leaves, for garnish

---

Instructions

1. In a crockpot, combine the crushed tomatoes, chopped onion, minced garlic, vegetable broth, olive oil, sugar, dried basil, dried oregano, salt, and pepper. Stir well to evenly distribute all the ingredients.
2. Cover the crockpot and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the onions are very soft and the flavors have melded.
3. When the cooking time is complete, use an immersion blender directly in the crockpot to puree the soup until smooth. For a chunkier texture, blend only about half of the soup.
4. Stir in the heavy cream (or coconut milk) until fully incorporated and the soup turns creamy and slightly lighter in color.
5. Cover and let the soup heat through on LOW for an additional 10–15 minutes, just until warmed and steamy but not boiling.
6. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil leaves before serving.

Notes

• Use low-sodium vegetable broth if you want more control over the salt level.
• If using coconut milk, choose full-fat for the creamiest texture and a subtle coconut note.
• This soup thickens as it cools; add a splash of broth or water when reheating if you prefer a looser consistency.
• Taste before adding extra sugar; some brands of tomatoes are naturally sweeter than others.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH)
• Category: Soup
• Method: Slow Cooker / Crockpot
• Cuisine: American-inspired

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 320 kcal
• Sugar: 10 g (approx.)
• Sodium: 800 mg (approx., will vary with broth and added salt)
• Fat: 22 g (approx.)
• Saturated Fat: 12 g (approx.)
• Unsaturated Fat: 9 g (approx.)
• Trans Fat: 0 g
• Carbohydrates: 26 g (approx.)
• Fiber: 5 g (approx.)
• Protein: 5 g (approx.)
• Cholesterol: 65 mg (approx., with heavy cream)

Keywords: crockpot tomato basil soup, slow cooker tomato soup, creamy tomato basil soup, easy weeknight soup, vegetarian crockpot soup