Craving a comforting bowl of soup? This slow cooker tomato soup recipe is your answer! It’s packed with rich flavors and is incredibly easy to prepare. Toss in your ingredients and let the slow cooker do all the work for you. Ideal for chilly evenings, this soup will warm your heart and satisfy your taste buds. Serve it with crusty bread for a delightful meal that everyone will love.
Ingredients
– 2 cans (14.5 oz each) of diced tomatoes
– 1 cup vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp sugar
– Salt and pepper to taste
– 1/2 cup heavy cream
– Fresh basil for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and the cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 150
– Protein: 3g
– Fat: 8g
– Carbohydrates: 18g
– Fiber: 3g
This nutritional information is for one person.
Step-by-Step Cooking Process
1. In the slow cooker, combine the diced tomatoes, vegetable broth, chopped onion, minced garlic, dried basil, oregano, sugar, salt, and pepper.
2. Stir to mix all the ingredients thoroughly.
3. Cover the slow cooker with a lid.
4. Cook on low for 6-8 hours or high for 3-4 hours until the flavors meld.
5. Once cooked, remove the lid and blend the soup using an immersion blender until smooth.
6. Stir in the heavy cream and adjust seasoning if necessary.
7. Let the soup cook for an additional 30 minutes on low to heat through.
8. Serve hot, garnished with fresh basil.
9. For added richness, top with a dollop of sour cream if desired.
10. Enjoy with crusty bread or grilled cheese sandwiches!
Alternative Ingredients
Feel free to substitute vegetable broth with chicken broth for a non-vegetarian version. You can also use fresh tomatoes instead of canned, adjusting the quantity to about 2 pounds, and add a splash of balsamic vinegar for extra depth.
Serving and Pairings
This tomato soup pairs wonderfully with grilled cheese sandwiches, fresh salad, or crusty bread. Add a sprinkle of croutons or a side of garlic bread for a satisfying meal.
Storage and Reheating
Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat or in the microwave, stirring occasionally. This soup can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
– Don’t skip the basil; it adds essential flavor.
– Avoid overcooking; keep an eye on the time.
– Make sure to blend the soup for a smooth texture.
– Adjust seasoning after blending for the best taste.
– Use low-sodium broth to control salt levels.
Helpful Tips
– Use ripe tomatoes for a fresher taste.
– Try adding a pinch of red pepper flakes for heat.
– For a vegan version, substitute heavy cream with coconut cream.
– Experiment with different herbs for unique flavors.
FAQs
How can I make this soup spicier?
You can add red pepper flakes or diced jalapeños to the soup for an extra kick. Adjust the amount to your heat preference.
Can I make this soup in advance?
Yes, this soup can be made a day in advance and stored in the refrigerator. The flavors develop even more overnight!
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a dairy-free version.
Is it possible to add vegetables?
Absolutely! Feel free to add chopped carrots, celery, or bell peppers for extra nutrition and flavor.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. You’ll need about 2 pounds, and you may want to blanch and peel them first for the best texture.
Conclusion
This slow cooker tomato soup recipe is a delightful way to enjoy a classic dish with minimal effort. The rich flavors and creamy texture make it a favorite for family dinners. Serve it up with your favorite sides, and you have a meal that warms the soul. Give it a try, and savor every spoonful!
Slow Cooker Tomato Soup
Ingredients
- 2 cans 14.5 oz each of diced tomatoes
- 1 cup vegetable broth
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil for garnish
Instructions
- In the slow cooker, combine the diced tomatoes, vegetable broth, chopped onion, minced garlic, dried basil, oregano, sugar, salt, and pepper.
- Stir to mix all the ingredients thoroughly.
- Cover the slow cooker with a lid.
- Cook on low for 6-8 hours or high for 3-4 hours until the flavors meld.
- Once cooked, remove the lid and blend the soup using an immersion blender until smooth.
- Stir in the heavy cream and adjust seasoning if necessary.
- Let the soup cook for an additional 30 minutes on low to heat through.
- Serve hot, garnished with fresh basil.
- For added richness, top with a dollop of sour cream if desired.
- Enjoy with crusty bread or grilled cheese sandwiches!
