Description
A delightful blend of flavors that warms the heart, this Slow Cooker Tomato Basil Soup features a rich, creamy texture and fresh basil, perfect for cozy nights or gatherings.
Ingredients
Scale
- 2 kg ripe tomatoes (about 4–5 large tomatoes)
- 1 cup fresh basil, packed (plus extra for garnish)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Instructions
- Prepare the ingredients by washing the tomatoes, removing stems, and cutting them into quarters. Chop the onion and mince the garlic.
- Sauté the chopped onion in olive oil over medium heat for about 5 minutes until translucent, then add minced garlic and sauté for an additional 1-2 minutes.
- Transfer the sautéed onion and garlic to the slow cooker. Add quartered tomatoes, vegetable broth, salt, and pepper, and stir to combine.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in fresh basil leaves and let the soup sit for an additional 10-15 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stove over medium heat, stirring occasionally.
- For freezing, pour cooled soup into freezer-safe bags and lay them flat; it can last up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: slow cooker, tomato basil soup, Italian soup, vegetarian soup