Crockpot Tomato Basil Soup
Using fresh tomatoes takes this soup to another level. There’s a bright, tangy sweetness that canned tomatoes can’t quite replicate, and paired with fragrant basil, it creates a harmony of flavors that’s hard to resist.
Equipment
- Crockpot (Slow Cooker)
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Blender or immersion blender
- Measuring Cups & Spoons
Ingredients
For the Soup
- 2 lbs fresh tomatoes chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup fresh basil leaves packed
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp sugar optional, to balance acidity
- ½ cup heavy cream or coconut milk for creamy tomato basil soup
- 2 tbsp olive oil
Optional Garnishes
- Fresh basil leaves chopped
- Croutons
- Grated Parmesan cheese
Instructions
Prep the Fresh Ingredients
- Wash and chop the fresh tomatoes into medium-sized chunks.
- Dice the onion and mince the garlic.
- Wash and roughly chop the fresh basil leaves.
- Pro Tip: Using ripe, juicy tomatoes gives this tomato basil soup with fresh tomatoes a naturally sweet flavor. Overripe tomatoes? Perfect—they’ll make the soup extra rich.
Sauté Aromatics (Optional but Recommended)
- In a skillet, heat 2 tbsp olive oil over medium heat.
- Add the diced onions and cook until translucent, about 3–4 minutes.
- Add the garlic and sauté for 30–60 seconds until fragrant.
- Pro Tip: Don’t rush this step. Lightly caramelizing the onions adds depth to your crock pot tomato soup with fresh tomatoes.
Add Ingredients to the Crockpot
- Transfer the sautéed onions and garlic to the crockpot.
- Add chopped tomatoes, broth, salt, pepper, and sugar (if using).
- Stir gently to combine.
Cook the Soup
- Cover and set your crockpot on low for 6–7 hours or high for 3–4 hours.
- Stir once or twice if you’re around—it helps flavors meld but isn’t necessary.
- Pro Tip: Low and slow cooking brings out the best flavor, making this easy tomato basil soup rich and comforting.
Blend Until Smooth
- Once cooked, remove the soup from heat.
- Use an immersion blender to puree until creamy and smooth, or carefully transfer in batches to a countertop blender.
- Add the fresh basil and blend again briefly to combine.
- Pro Tip: If you prefer a chunkier soup, pulse just a few times instead of fully blending.
Add Cream and Adjust Seasoning
- Stir in the heavy cream or coconut milk for a creamy tomato basil soup finish.
- Taste and adjust salt or pepper as needed.
Serve and Garnish
- Ladle into bowls and top with fresh basil, croutons, or a sprinkle of Parmesan if desired.
- Serve warm and enjoy!
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 180–220
- Protein: 3–5g
- Carbohydrates: 18–22g
- Fat: 10–12g
- Fiber: 3–4g
- Sugar: 10–12g
- Sodium: 500–650mg
- Vitamin A: High
- Vitamin C: High
- Calcium: Moderate
- Iron: Moderate