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–+ servings
slow cooked creamy tomato soup

Crockpot Tomato Soup

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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 25 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 Crockpot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cans crushed tomatoes 28 ounces each
  • 2 cups vegetable broth
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil chopped

Instructions
 

  • Heat the olive oil in a skillet over medium heat.
  • Sauté the onion and garlic until they are soft and translucent.
  • Transfer the onion and garlic to the crockpot.
  • Add the crushed tomatoes, vegetable broth, sugar, salt, black pepper, and red pepper flakes to the crockpot.
  • Stir the ingredients to combine.
  • Cover and cook on low for 6 hours.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Stir in the heavy cream and fresh basil.
  • Cover and let the soup rest for 10 minutes before serving.

Notes

For a richer flavor, consider roasting the tomatoes in the oven with a drizzle of olive oil before adding them to the crockpot. If you prefer a thicker consistency, reduce the amount of broth or allow the soup to simmer uncovered for a while longer. Garnish with additional fresh basil or a sprinkle of Parmesan cheese for added taste.
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