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Slow Cooker Tomato Soup

A rich, velvety tomato soup made effortlessly in a slow cooker with fresh herbs and a hint of cream.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans whole peeled tomatoes 28oz each
  • 1 cup vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup heavy cream
  • fresh basil leaves for garnish

Equipment

  • Slow Cooker
  • Skillet
  • Immersion blender

Method
 

Cooking Steps
  1. Heat olive oil in a skillet over medium heat and sauté the diced onion until translucent.
  2. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  3. Transfer the onion and garlic mixture into the slow cooker.
  4. Add the whole peeled tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the slow cooker and stir.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  6. Puree the soup using an immersion blender until smooth and velvety.
  7. Stir in the heavy cream until fully incorporated.
  8. Adjust seasoning with salt and pepper to taste.
  9. Ladle into bowls and garnish with fresh basil leaves before serving.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop.