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
- 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
- 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.
- 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.
- 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.
- Stir in the heavy cream (or coconut milk) until fully incorporated and the soup turns creamy and slightly lighter in color.
- Cover and let the soup heat through on LOW for an additional 10–15 minutes, just until warmed and steamy but not boiling.
- 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