Imagine a soup so rich, so velvety, and so packed with flavor that it transforms your ordinary dinner into a gourmet experience. This Slow Cooker Creamy Tomato Soup is not just another recipe – it's a culinary journey that will have your taste buds dancing and your family begging for seconds. With minimal prep time and the magic of slow cooking, you'll create a restaurant-quality dish that seems like it took hours of careful preparation.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cans (28 oz each) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon basil
- Salt and pepper to taste
Instructions
- Prepare the vegetables by finely chopping the onion and mincing the garlic cloves. This will help distribute flavors evenly throughout the soup.
- Add the crushed tomatoes to the slow cooker, ensuring you use the entire contents of both 28 oz cans. Pour the tomatoes carefully to avoid splashing.
- Add the chopped onion and minced garlic to the slow cooker with the tomatoes, creating a flavorful base for the soup.
- Pour the vegetable broth into the slow cooker, which will help thin the soup and add additional depth of flavor.
- Sprinkle the dried basil over the mixture, along with salt and pepper to taste. Stir gently to combine all ingredients.
- Cover the slow cooker and set it to low heat. Cook for 6 hours, allowing the flavors to meld and develop a rich, complex taste.
- After 6 hours, use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the heavy cream, which will add richness and a luxurious texture to the soup. Mix until fully incorporated.
- Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally garnished with fresh basil leaves or a drizzle of cream. Pairs wonderfully with crusty bread or grilled cheese sandwich.
Tips
- For the most intense flavor, use high-quality crushed tomatoes and fresh garlic.
- Don't rush the cooking process – the 6-hour slow cook is crucial for developing deep, rich flavors.
- If you don't have an immersion blender, a standard blender works great – just be careful when transferring hot soup.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Fresh basil leaves as a garnish can elevate the presentation and add a burst of fresh herb flavor.
- Make sure to season gradually and taste as you go – the salt and pepper can make or break the soup's overall flavor profile.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
