Creamy Crockpot Fire-Roasted Tomato Basil Soup
A comforting and flavorful creamy tomato basil soup, made effortlessly in your slow cooker with fire-roasted tomatoes for a smoky depth.
Equipment
- Slow cooker
- Immersion blender (or standard blender)
Ingredients
Main Ingredients
- 28 oz fire-roasted diced tomatoes (undrained)
- 6 oz tomato paste
- 32 oz vegetable broth
- 1 medium onion chopped
- 3-4 cloves garlic minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 1 teaspoon sugar (optional, but recommended)
- 1/2 cup fresh basil chopped
- 1/2 cup heavy cream or half-and-half
Instructions
Cooking Steps
- Combine all initial ingredients (tomatoes, tomato paste, broth, onion, garlic, dried herbs, salt, pepper, and sugar) in your slow cooker and stir thoroughly.
- Cook on low for 6-8 hours or high for 3-4 hours until onions are tender and flavors are well-blended.
- Blend the soup until smooth using an immersion blender directly in the crockpot or carefully transfer in batches to a standard blender.
- Stir in the fresh chopped basil and heavy cream until heated through.
- Taste and adjust seasonings as needed, adding more salt, pepper, or sugar to enhance the flavors.
Notes
For an extra depth of flavor, consider roasting your onion and garlic before adding them to the slow cooker.
This soup pairs wonderfully with a grilled cheese sandwich or a crusty baguette for dipping.
This soup pairs wonderfully with a grilled cheese sandwich or a crusty baguette for dipping.