Slow Cooker Tomato Soup Recipe
Introduction
This slow cooker tomato soup is a comforting and easy meal that fills your kitchen with warmth and rich, savory aromas. Made with simple ingredients and cooked low and slow, it delivers deep tomato flavor with a creamy, buttery finish. Perfect for cozy nights or a quick lunch.
Ingredients
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 2 tablespoons sugar
- ⅓ cup butter (cut into ½” cubes)
- 1 cup heavy cream
- 15-20 basil leaves or 1 tablespoon dried basil leaves
Instructions
- Step 1: Pour the crushed tomatoes, broth, and garlic into your slow cooker. If using dried basil, add it now as well. Close the lid, set the cooker to low, and cook for 4 to 6 hours depending on when you plan to serve.
- Step 2: After cooking, open the lid and stir in the sugar until mixed. Add the butter cubes and stir continuously until they melt and blend into the soup.
- Step 3: Slowly pour in the heavy cream while stirring continuously to incorporate it evenly. If you have fresh basil leaves, add them now and stir gently.
- Step 4: Serve the soup hot. For extra flavor and texture, top with a dollop of pesto, croutons, and a sprinkle of parmesan cheese.
Tips & Variations
- Use vegetable broth instead of chicken broth to make this soup vegetarian.
- For a smoother texture, blend the soup with an immersion blender before adding the butter and cream.
- Adding a pinch of red pepper flakes can give the soup a pleasant spicy kick.
- Swap heavy cream for coconut milk for a dairy-free version with a subtle coconut flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but fresh tomatoes should be peeled and cooked down into a sauce consistency first. This adds extra preparation time, so canned crushed tomatoes are a convenient and reliable choice.
Is it necessary to add sugar?
The sugar balances the acidity of the tomatoes, enhancing the soup’s flavor. You can reduce or omit it if you prefer a more tart soup, but a small amount helps round out the taste.
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Slow Cooker Tomato Soup Recipe
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings 1x
Description
This comforting Slow Cooker Tomato Soup combines crushed tomatoes, garlic, broth, and basil, slowly cooked to develop rich flavors. Finished with butter and heavy cream for a creamy texture, this easy-to-make soup is perfect for warming up on chilly days.
Ingredients
Soup Base
- 2 cans crushed tomatoes (28 ounces each)
- 1 tablespoon crushed garlic
- 14 ounce can chicken broth (or 2 cups vegetable broth)
- 15–20 basil leaves or 1 tablespoon dried basil leaves
Finishing Ingredients
- 2 tablespoons sugar
- ⅓ cup butter (cut into ½ inch cubes)
- 1 cup heavy cream
Instructions
- Combine Ingredients: Pour the crushed tomatoes, chicken or vegetable broth, and crushed garlic into the slow cooker. Add dried basil leaves now if using. Close the lid securely.
- Slow Cook: Set the slow cooker to the low setting and cook for 4 to 6 hours, depending on your schedule, allowing the flavors to meld and the soup to heat through.
- Add Sugar and Butter: Once cooking is complete, open the lid. Stir in the sugar thoroughly. Then add the cubed butter and stir continuously until it melts and is fully incorporated.
- Incorporate Cream and Basil: While stirring continuously, slowly pour in the heavy cream to integrate it evenly, creating a smooth, creamy texture. If using fresh basil leaves, stir them in at this stage.
- Serve: Ladle the hot soup into bowls. Garnish with a dollop of pesto, croutons, and a sprinkle of parmesan cheese if desired. Serve immediately for best taste.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- Adjust sugar according to your taste preference to balance acidity.
- Fresh basil provides a brighter flavor compared to dried basil.
- Adding pesto, croutons, and parmesan as toppings enhances flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker tomato soup, creamy tomato soup, easy tomato soup, crockpot tomato soup
