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This slow cooker tomato soup is the epitome of comfort food. Rich, creamy, and bursting with flavor, it’s an easy recipe that allows you to bring the taste of homemade soup to your table without the fuss. With just a few simple ingredients, you can let your slow cooker do all the work while you relax. Perfect for chilly days or when you need a quick meal, this tomato soup is sure to please everyone in the family.
Ingredients
– 2 lbs ripe tomatoes, chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 tsp sugar
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup heavy cream
– Fresh basil for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is 6-8 hours on low or 3-4 hours on high.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 13g fat, 18g carbohydrates, 3g protein, and 3g fiber. This is for one person.
Step-by-Step Cooking Process
1. Prepare the tomatoes by washing and chopping them into quarters.
2. Dice the onion and mince the garlic.
3. In your slow cooker, combine the chopped tomatoes, onion, and garlic.
4. Pour in the vegetable broth and stir well.
5. Add sugar, basil, salt, and pepper to the mixture.
6. Cover the slow cooker and set it on 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 and mix well.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh basil leaves.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomatoes for a quicker option. Additionally, for a vegan version, replace heavy cream with coconut milk or a cashew cream.
Serving and Pairings
This delicious tomato soup pairs wonderfully with a side of grilled cheese sandwiches, crusty bread, or a fresh garden salad for a complete meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Cooking Mistakes
– Don’t skip the sugar; it balances the acidity of the tomatoes.
– Avoid overcooking the garlic; it can turn bitter.
– Ensure to blend the soup well for a creamy texture.
– Don’t forget to taste and adjust the seasoning.
– Use fresh herbs for better flavor.
Helpful Tips
– For extra depth, add a splash of balsamic vinegar before serving.
– Experiment with different herbs like oregano or thyme.
– For a spicy kick, add red pepper flakes.
– Serve with a sprinkle of Parmesan cheese for added richness.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be used as a convenient alternative. They are often more flavorful and can save time in preparation.
How can I make this recipe dairy-free?
To make this soup dairy-free, simply replace the heavy cream with coconut milk or a nut-based cream.
Can I add vegetables to the soup?
Absolutely! You can add carrots, celery, or bell peppers to enhance the flavor and nutrition of your soup.
How long does the soup last in the fridge?
The soup can be stored in the refrigerator for up to 3 days in an airtight container.
Can I freeze the tomato soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to a freezer-safe container.
What should I serve with tomato soup?
Tomato soup pairs nicely with grilled cheese sandwiches, croutons, or even a simple green salad.
Is this soup suitable for meal prep?
Certainly! This soup is great for meal prep and can be made in bulk to enjoy throughout the week.
Conclusion
This slow cooker tomato soup is not only easy to prepare but also packed with flavor and comfort. Perfect for busy weeknights or when you need a cozy meal, it is sure to become a family favorite. Enjoy the warm, inviting taste of homemade soup any time of the year.
Slow Cooker Tomato Soup
Ingredients
- 2 lbs ripe tomatoes chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1 tsp sugar
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy cream
- Fresh basil for garnish
Instructions
- Prepare the tomatoes by washing and chopping them into quarters.
- Dice the onion and mince the garlic.
- In your slow cooker, combine the chopped tomatoes, onion, and garlic.
- Pour in the vegetable broth and stir well.
- Add sugar, basil, salt, and pepper to the mixture.
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooked, use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and mix well.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves.