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Slow Cooker Tomato Soup with Fresh Tomatoes and Basil Recipe

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3.9 from 5 reviews

A comforting and creamy slow cooker tomato soup made with fresh tomatoes, garlic, onion, and enriched with parmesan cheese and cream. This easy-to-make recipe allows the flavors to develop beautifully over several hours, resulting in a rich, flavorful soup perfect for any season.

  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1.5 kg fresh tomatoes (roughly chopped)
  • 1 tsp salt
  • 1 medium onion (sliced)
  • 6 cloves garlic (crushed)
  • 50 g butter
  • 1 Tbsp balsamic vinegar (use less if yours is very thick)
  • 2 tsp sugar

Finishing Ingredients

  • 50 g parmesan, pecorino, or Italian hard cheese
  • 60 ml double cream
  • 1 handful fresh basil leaves

Instructions

  1. Combine Ingredients: Add the tomatoes, sliced onion, crushed garlic, butter, balsamic vinegar, sugar, and salt to the slow cooker. Set the slow cooker to HIGH and cook for a minimum of 3 hours, or alternatively on LOW for 5 or more hours. During cooking, stir once after the butter has melted to combine everything evenly.
  2. Check for Doneness: The soup is ready to proceed once the tomatoes have fully broken down and the onions are soft. This typically takes about 3 hours on HIGH. If you prefer to cook longer before blending, switch to LOW to keep it warm.
  3. Blend the Soup: Using a hand blender, blend the soup directly in the slow cooker until completely smooth. If using a countertop blender, transfer the soup (cooled slightly) in batches to blend until smooth.
  4. Add Cheese, Cream, and Basil: Stir the parmesan cheese and double cream into the blended soup. Add the fresh basil leaves and pulse briefly with the blender or stir well, leaving visible flecks of basil throughout the soup.
  5. Reheat & Serve: If you used a hand blender, serve immediately or keep warm in the slow cooker. If blended using a countertop blender and the soup cooled down, return it to the slow cooker for 15-20 minutes on KEEP WARM to reheat before serving.

Notes

  • Use ripe fresh tomatoes for the best natural sweetness and flavor.
  • Adjust balsamic vinegar quantity depending on its thickness and acidity to avoid overpowering the soup.
  • The soup can be made ahead and reheated gently on the stovetop or in the slow cooker.
  • To make it vegan, substitute butter with olive oil, use a plant-based cream alternative, and omit the cheese or use vegan cheese.
  • For a thinner consistency, add vegetable stock before blending.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://recipeteach.com/slow-cooker-tomato-soup-with-fresh-tomatoes-and-basil-recipe/