Description
This creamy and flavorful Slow Cooker Tomato Soup is the perfect comfort food for a chilly day. Made with simple ingredients like canned tomatoes, garlic, and herbs, it slow-cooks to perfection, bringing out deep, rich flavors. Serve it with a grilled cheese sandwich for the ultimate cozy meal!
Ingredients
Units
Scale
- 2 (28 oz) cans crushed tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free version)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 2 tablespoons butter (optional, for extra richness)
Instructions
- Sauté the aromatics – In a skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Add ingredients to the slow cooker – Transfer the onions and garlic to a slow cooker. Add the crushed tomatoes, tomato paste, vegetable broth, basil, oregano, salt, pepper, sugar, and red pepper flakes. Stir well.
- Slow cook – Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
- Blend the soup – Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- Add the cream – Stir in the heavy cream (or coconut milk) and butter (if using). Let it warm through for another 10-15 minutes.
- Serve – Taste and adjust seasoning if needed. Ladle into bowls and serve warm. Enjoy!
Notes
- Make it vegan: Use coconut milk instead of heavy cream and skip the butter.
- For extra richness: Stir in a handful of grated Parmesan cheese before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.