Crock Pot Tomato Basil Soup

This Crock Pot Tomato Basil Soup is a rich and comforting recipe, which uses fresh tomatoes and fragrant basil. It’s the ultimate comfort food recipe, ready in about 3 hours and 10 minutes.

Crock Pot Tomato Basil Soup Ingredients

• 10 tomatoes on the vine (quartered)
• 2 cloves garlic (minced)
• ¼ red onion (roughly chopped)
• ¼ cup olive oil
• 2 tbsps balsamic vinegar
• 2 cups vegetable broth
• 6-7 fresh basil leaves (chopped)
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red chili flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon ground pepper

How To Make Crock Pot Tomato Basil Soup

1. Add everything to the slow cooker: Place all the ingredients into your slow cooker.
2. Stir to combine: Give everything a good mix to ensure it’s evenly combined.
3. Cook on high: Cover and cook on HIGH for 3 hours. Cooking times may vary slightly depending on your slow cooker.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend.
5. Taste and adjust seasoning: Check for salt and adjust as needed, depending on the size and flavor of your tomatoes.
6. Serve: Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and cream if desired.

Recipe Tips

• Can I use canned tomatoes instead?: Yes, you can substitute with two 28-ounce cans of whole peeled tomatoes if fresh tomatoes aren’t available.
• How to make it creamy: Add a splash of heavy cream or plant-based cream after blending for a creamy texture.
• Best way to blend hot soup: Let the soup cool slightly before transferring to a blender to avoid pressure build-up.
• How to fix bland soup: Add more salt, a splash of balsamic vinegar, or a touch of sugar if the tomatoes are too acidic.
• Can I cook it on low?: Yes, cook on LOW for 6-7 hours instead of HIGH for 3.

What To Serve With Tomato Basil Soup

This soup pairs perfectly with a variety of sides:

• Grilled cheese sandwiches
• Crusty sourdough bread
• Garlic breadsticks
• Side salad with vinaigrette
• Roasted vegetables

How To Store Tomato Basil Soup

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Tomato Basil Soup Nutrition Facts

• Calories: 167kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 14g
• Saturated Fat: 2g
• Sodium: 771mg
• Potassium: 402mg
• Fiber: 2g
• Sugar: 7g
• Calcium: 32mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried basil instead of fresh?
Yes, but fresh basil provides a much brighter flavor. If using dried, reduce to 1 teaspoon.

How do I thicken tomato basil soup?
Let it simmer uncovered for a bit after blending, or add a small amount of cream or cornstarch slurry.

Is this soup vegan?
Yes, as long as you skip any dairy-based cream garnish.

Why is my tomato soup too acidic?
Try adding a bit of sugar or more cream to balance the acidity.

Can I make this ahead of time?
Absolutely. It tastes even better the next day after the flavors have melded.

Try More Recipes:

• Crock Pot Three Bean Soup
• Crock Pot Stuffed Pepper Soup
• Crock Pot Shrimp Gumbo Soup