Description
A cozy, slow-simmered tomato basil soup made effortlessly in the slow cooker, smooth, comforting, and packed with rich tomato flavor and fresh basil aroma.
Ingredients
Scale
- 28 oz canned whole tomatoes
- 1 medium yellow onion, peeled and quartered
- 4 whole garlic cloves
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 packed cup fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
Instructions
- Set the slow cooker to low heat.
- Add the canned tomatoes, onion, garlic, vegetable broth, olive oil, salt, black pepper, and sugar into the slow cooker.
- Stir gently to combine all ingredients evenly.
- Cover with the lid and cook on low for 6 hours until the onion is very soft.
- Add the fresh basil leaves.
- Blend the soup until completely smooth using an immersion blender or a standard blender.
- Taste and adjust seasoning if needed, then serve warm.
Notes
- For a thinner soup, add extra vegetable broth a little at a time.
- Add basil only at the end to keep its fresh flavor.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: slow cooker tomato basil soup, tomato basil soup, vegan tomato soup, crockpot soup recipe, easy tomato soup