Warm, inviting, and full of flavor, this slow cooker tomato soup is the perfect dish for cozy nights and busy days. With its rich tomato base and aromatic herbs, it’s not just a meal; it’s a hug in a bowl. This recipe is ideal for those who want a delicious homemade soup without spending hours in the kitchen. Gather your ingredients and let the slow cooker do the work while you relax or attend to other tasks!
Ingredients
– 2 cans (14 oz each) crushed tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 cup heavy cream (optional)
– Fresh basil leaves for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Per serving (1 cup): Calories: 220, Protein: 5g, Fat: 10g, Carbohydrates: 30g, Fiber: 4g, Sugar: 6g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a skillet over medium heat.
2. Sauté chopped onions until translucent (about 5 minutes).
3. Add minced garlic and sauté for another minute.
4. Place crushed tomatoes in the slow cooker.
5. Add sautéed onions and garlic, vegetable broth, basil, oregano, salt, and pepper.
6. Stir well to combine all ingredients.
7. Cover and cook on low for 6-8 hours or high for 3-4 hours.
8. Once cooked, use an immersion blender to puree the soup until smooth.
9. Stir in heavy cream if desired, and adjust seasoning.
10. Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
Feel free to substitute heavy cream with coconut milk for a dairy-free option. You can also use fresh tomatoes instead of canned, just roast them before adding to the slow cooker for an enhanced flavor.
Serving and Pairings
This tomato soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh garden salad. For a heartier meal, consider serving it with a side of pasta or quinoa.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove or in the microwave.
Cooking Mistakes
– Avoid using too much salt; it’s better to add more later.
– Don’t skip the sautéing step for onions and garlic; it adds depth.
– Make sure to blend the soup well for a smooth texture.
– If using fresh tomatoes, ensure they are ripe for the best flavor.
– Remember to taste before serving; adjust seasoning as needed.
Helpful Tips
– Use a mix of fresh and dried herbs for a more complex flavor.
– If you prefer a chunkier soup, reserve some tomatoes before blending.
– Add a splash of balsamic vinegar for a tangy twist.
– Consider adding vegetables like carrots or bell peppers for extra nutrition.
FAQs
Can I make this soup vegan?
Yes, simply omit the heavy cream and use vegetable broth. You can also add coconut milk for creaminess.
How can I thicken the soup?
If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water during the last hour of cooking.
Can I use fresh tomatoes instead of canned?
Absolutely! Use about 2 pounds of ripe tomatoes, roasted first for better flavor.
How long does the soup last in the fridge?
The soup will last in the refrigerator for about 4 days when stored in an airtight container.
Can I freeze tomato soup?
Yes, this soup can be frozen for up to 3 months. Just make sure to let it cool completely before placing it in freezer-safe containers.
Conclusion
This slow cooker tomato soup recipe is not only easy to make but also bursting with flavor. With minimal effort, you can create a comforting dish that warms the heart and soul. Perfect for busy weekdays or leisurely weekends, it’s a meal everyone will love. Enjoy your delicious homemade soup!
Slow Cooker Tomato Soup
Ingredients
- 2 cans 14 oz each crushed tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup heavy cream optional
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and sauté for another minute.
- Place crushed tomatoes in the slow cooker.
- Add sautéed onions and garlic, vegetable broth, basil, oregano, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in heavy cream if desired, and adjust seasoning.
- Serve hot, garnished with fresh basil leaves.
