Slow Cooker Tomato Soup

Slow Cooker Tomato Basil Soup- Easy Recipe for fall!

A creamy tomato basil soup recipe made in the slow cooker. This soup is perfect for cold days and can be refrigerated or frozen to make a quick meal on a busy day.

Prep Time10 mins

Total Time10 mins

Servings: servings

Calories: 297kcal

Ingredients

1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 tbsp crushed garlic
1 14 oz can of chicken broth or 2 cups
2 Tbsp sugar
⅓ cup butter cut into ½" cubes
1 cup heavy cream
15-20 basil leaves -OR- 1 Tbsp dried basil leaves

Instructions

Pour the tomatoes, broth, and garlic into the crock pot. If you are using dried basil, also add it now. Then close the lid and set the temperature to low and the time to 4-6 hours depending on when you will be ready to prepare and serve it.
After cooking, open the lid and first stir in the sugar, then stir in the butter, and continue to stir until melted and well combined.
Next stir continuously while pouring in the heavy cream very slowly. Continue to mix until it is incorporated throughout. If you are using fresh basil stir in the basil now.
Serve hot, topped with a dollop of pesto, croutons and a sprinkle of parmesan cheese.

Notes

The soup can be stored in an airtight container in the refrigerator and reheated for 3-4 days. You can also freeze the tomato basil soup and reheat in the microwave, or on low on the stove top.

Nutrition