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Crockpot Tomato Basil Soup Recipe

Emily Carter
A creamy, slow-cooked tomato soup with basil and garlic, perfect for dipping grilled cheese or pretending you’re a gourmet chef.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 180 kcal

Ingredients
  

For the Soup:

  • 2 pounds fresh tomatoes chopped (or 2 cans diced tomatoes, drained)
  • 1 small onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sugar balances acidity
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional, for heat
  • ½ cup heavy cream or coconut milk for dairy-free
  • ½ cup fresh basil leaves chopped
  • 2 tablespoons butter for extra richness, optional

For Serving:

  • Grated Parmesan cheese optional
  • Crusty bread or grilled cheese highly recommended

Instructions
 

Step 1: Load the Slow Cooker

  • Toss the chopped tomatoes, onion, and garlic into the Crockpot.
  • Pour in the vegetable broth and stir in the tomato paste.
  • Sprinkle in salt, pepper, sugar, oregano, and red pepper flakes.

Step 2: Let the Magic Happen

  • Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  • Stir occasionally while resisting the urge to eat it early.

Step 3: Blend Until Smooth

  • Use an immersion blender to puree the soup until smooth.
  • If using a regular blender, let the soup cool slightly before blending in batches.

Step 4: Make It Creamy

  • Stir in heavy cream and butter for a velvety texture.
  • Toss in fresh basil and let it meld for another 10 minutes.

Step 5: Serve & Enjoy

  • Ladle into bowls, top with Parmesan, and pair with crusty bread or grilled cheese.
  • Try not to drink it straight from the bowl.

Notes

Nutritional Information (Per Serving)

  • Calories: ~180
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 4g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 20%
  • Vitamin C: 25%
  • Calcium: 10%
  • Iron: 8%
  • Potassium: 15%

Pro Tips for the Best Tomato Basil Soup

  • Use ripe tomatoes for the best flavor. If they taste bland, your soup will too.
  • For extra richness, add a splash of balsamic vinegar before blending.
  • Want a thicker soup? Reduce the broth by half.
  • For a dairy-free version, use coconut milk instead of cream.
  • Double the batch and freeze leftovers because future-you will thank you.
This Crockpot Tomato Basil Soup proves that homemade comfort food doesn’t need to be complicated. It’s simple, rich, and ridiculously satisfying.