Craving a warm bowl of soup? This slow cooker tomato soup recipe is your answer! With its rich, hearty flavors and creamy texture, it’s ideal for chilly days. Simply toss the ingredients into your slow cooker and let it do the work. Perfectly seasoned and bursting with freshness, this soup pairs wonderfully with crusty bread or a grilled cheese sandwich. Gather your ingredients and get ready to indulge in a deliciously satisfying meal!
Ingredients
– 2 cans (14.5 oz each) diced tomatoes
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup heavy cream
– Fresh basil leaves for garnish
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (about 1 cup) contains approximately 220 calories, 10g fat, 25g carbohydrates, and 4g protein. This is based on one serving.
Step-by-Step Cooking Process
1. In the slow cooker, combine the diced tomatoes, chopped onion, and minced garlic.
2. Pour in the vegetable broth.
3. Add the dried basil and oregano.
4. Season with salt and pepper to taste.
5. Stir the mixture until well combined.
6. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
7. Once cooked, use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream for a creamy texture.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
You can substitute fresh tomatoes for canned ones if available, and coconut milk can replace heavy cream for a dairy-free version. Fresh herbs can also be used instead of dried ones for more vibrant flavor.
Serving and Pairings
This tomato soup is excellent with a side of crusty bread or a classic grilled cheese sandwich. It also pairs well with a fresh salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just let it cool completely before transferring to a freezer-safe container.
Cooking Mistakes
- Not blending the soup well enough can leave it chunky.
- Skipping the seasoning may result in bland soup.
- Using low-quality canned tomatoes can affect flavor.
- Overcooking it on high can lead to an uneven texture.
- Forgetting to add cream can make it less rich.
Helpful Tips
- Use fresh herbs for a more aromatic flavor.
- Adjust the thickness by adding more broth if desired.
- Top with cheese for added richness.
- Experiment with spices like red pepper flakes for heat.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used, but you may need to adjust the cooking time and add additional liquid since they contain less juice than canned tomatoes.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just ensure the vegetable broth you use is labeled gluten-free.
How can I make it spicier?
Add red pepper flakes or a dash of hot sauce to the soup before cooking, or incorporate diced jalapeños.
Can I make this soup vegan?
Absolutely! Just omit the heavy cream or substitute it with coconut milk or a cashew cream.
How long does this soup last in the fridge?
It can last in the refrigerator for up to 3 days when stored in an airtight container.
Conclusion
This slow cooker tomato soup recipe is not only easy to make, but it also delivers a comforting bowl of deliciousness. Perfect for any occasion, it’s a dish that brings warmth and joy to the table. Enjoy with your favorite sides and share the love of homemade cooking!
Slow Cooker Tomato Soup
Ingredients
- 2 cans 14.5 oz each diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions
- Combine diced tomatoes, onion, and garlic in the slow cooker.
- Pour in vegetable broth and add dried herbs.
- Season with salt and pepper, then stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream for a creamy texture.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves.
Nutrition
