Slow Cooker Tomato Basil Soup — Damn Delicious

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Slow Cooker Tomato Basil Soup

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

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

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 1/2 cups vegetable broth
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoons freshly ground pepper
  • 1/3 cup heavy cream
  • 1/3 cup chopped fresh basil

For the parmesan cheddar croutons

  • 4 cups (1-inch) French bread cubes
  • 1 cup shredded extra-sharp cheddar cheese
  • 1/4 cup freshly grated Parmesan

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.
  6. Serve immediately with parmesan cheddar croutons.

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39 comments

Hello, If i didn’t want to use the cream in the recipe could i use yogurt instead?
Thank You

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

You can’t cook it with the yogurt because it will curdle. What you can do instead is make the recipe without the cream and stir in some yogurt to your bowl of soup when you’re going to eat it. It will taste just as yummy and creamy.

I always use evaporated skim milk in the can for all my recipes that call for heavy cream or 1/2&1/2. It reduces the calories and the creamy texture is not compromised. You might have to adjust the amount to suit your taste.

You can also use fat free half & half! Similar consistency and taste to heavy cream with a lot fewer calories

Hi, this looks yummy. Do you drain the tomatoes first?

I’m really enjoying your recipes. I was in such a cooking slump and your recipes have improved the dinners in my house. Thank you! I am going to make this tomato soup, but what could I use in place of the heavy cream? Thanks!

You can substitute half and half. Hope that helps!

Can the leftovers be frozen?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Tomato Basil soup is my favorite. I am making this tomorrow! Thanks, Chungah!

Looks amazing as always! Legit love anything with basil haha. I really hate to prod but I’ve been reading your posts for quite a while now-and I’m just wondering what happened with Jason! I know you two got married but I haven’t heard about him for such a long time! Again, hate to be nosy but I just hope everything is alright 🙂

Yummmmm! Can’t wait to try this! Pinning to one of my boards. Need to try your cauliflower steaks too.

This looks amazing! I totally need to make this soon!

I love all your recipes and I am so glad you posted this easy recipe for crock pot tomato soup. Thank you for all you do!

Could I swap out crushed tomatoes and skip the part about squishing them?

I’m one of those (apparently) weird people who prefers tomato soup to not be creamy. Do you think I could just leave out the cream?

I really enjoy your recipes but I try not to use any tomato products packed in a can due to the dangerous chemical in the lining of the can.

I made this today and it is Damn Delicious! This is a keeper. I like mine a little sweeter so I added another couple of teaspoons. Yum. Topped with croutons and shredded parmesan. OMG! Thanks for (all) your recipes.

Where I live we don’t have canned tomatoes with basil, what can I use instead?

Do you have access to any kind of canned tomatoes?

Why the whole tomatoes if you then smash them with a spoon?

Hi Chungah,
Your recipes are always delicious! I’m making the tomato basil soup today and just realized my crock-pot is only 4qt (not 6qt). Where would you suggest I cut the recipe down so it fits? One less 28 oz can of tomatoes?

Many thanks for the reply
Karen

Karen, it may be best to cut down on all ingredients by 1/4 or so. Hope that helps!

I made this in the slower cooker last week and it was fabulous! Definitely a comfort food and so easy to make. I didn’t have an immersion blender so I just used a regular blender. It wasn’t as smooth as it looks in the pictures but didn’t affect the taste one bit. So delicious! Thank you for the recipe!

I always use evaporated skim milk in the can instead of heavy cream or 1/2&1/2 in my recipes. It has less calories and does not compromise on looks. You may need to adjust for flavor.

Hi Chungah,
I love your recipes, wonderful, simple and delicious.
Concerning this soup, how to do it without a slowcooker?
Thank you

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made it tonight, without a slow cooker. I cooked the onion and garlic until fragrant, added the bell pepper and cooked for few moments, then added dried thyme and basil, pepper, salt, tomatoes, tomato sauce, and finally the vegetable broth. I cooked them for around 20 min, and then added shredded parmesan and sheddar. After pureeing the soup, I added the heavy cream and few fresh basil leaves, and let the soup simmer for few minutes It was a real success! Thanks for this great recipe.

Made this last night with crushed tomatoes. The frost got my fresh basil so only used dried. Served it with grilled ham and cheese sandwiches. We loved it. Perfect for a cold winter night.

Hello, I don’t have an immersion blender. I do have a small bullit blender, could I blend everything before I put it in the Crock-Pot?

Yes, you can use a blender, working in batches, in place of the immersion blender in step #5.

Made this as written and it was really delicious. Thank you!

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

Oops, dropped my phone writing my comment anyway, lol, instead of using a slow cooker and added a bit more sugar. Absolutely love 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.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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