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- 2 cans (14 oz each) diced tomatoes - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped - 1 teaspoon sugar (optional) - Salt and pepper to taste - Olive oil for sautéing - Fresh basil leaves for garnish To make Slow Cooker Creamy Tomato Basil Soup, gather the ingredients above. Each item plays a key role. The diced tomatoes form the base. They add sweetness and tang. Chopped onion and minced garlic bring depth and flavor. Vegetable broth adds richness. The cream makes it smooth and creamy, perfect for a cozy meal. You can choose between heavy cream or coconut cream. Coconut cream is great for those who avoid dairy. Basil adds a fresh taste. Sugar helps balance the soup's acidity, but it's optional. Season with salt and pepper to enhance all the flavors. Olive oil is needed for sautéing the onion and garlic, giving them a nice golden color. Finally, fresh basil leaves make a beautiful garnish. This mix of ingredients results in a tasty and hearty soup. 1. First, we need to sauté the onions and garlic. In a skillet, I heat one tablespoon of olive oil over medium heat. I add the chopped onion and cook it until it's soft and clear, about four to five minutes. Then, I stir in the minced garlic and cook for one more minute. This makes the kitchen smell great! 2. Next, I transfer the sautéed onions and garlic to the slow cooker. This step helps build the flavor base for our soup. 3. After that, I add the remaining ingredients. I pour in two cans of diced tomatoes, along with their juices. Then, I add one cup of vegetable broth, one teaspoon of dried basil, and the sugar if I want to balance the acidity. I stir everything to mix well. 1. Now it’s time to set the cooking time. I cover the slow cooker and can choose to cook on low for six to eight hours or on high for three to four hours. The longer cooking time helps the flavors blend beautifully. 2. Once the soup is done cooking, I need to blend it. I use an immersion blender right in the slow cooker. If I don’t have one, I can carefully transfer the soup to a regular blender in batches until it’s nice and smooth. 1. After blending, I stir in one cup of heavy cream or coconut cream. This step makes the soup rich and creamy. 2. I then season the soup to taste with salt and pepper. This is my chance to adjust the flavor to my liking. 3. Finally, I let the soup cook for an extra 15 to 30 minutes on low heat. This ensures everything is warmed through before serving. - Best practices for blending: Use an immersion blender for best results. It makes blending easy and keeps the soup warm. If you use a regular blender, blend in small batches. Remember to let it cool a bit before blending. - Adjusting seasoning: After blending, taste the soup. If it needs more flavor, add more salt and pepper. You can also add a little more basil for a fresher taste. - Tips for balancing acidity with sugar: If your soup tastes too tart, add a teaspoon of sugar. This helps balance the acidity of the tomatoes. Start with a small amount and adjust to your taste. - Garnishing options: Top your soup with fresh basil leaves. You can also add a drizzle of cream or olive oil for a beautiful finish. - Pairing with sides: Serve with crusty bread or a grilled cheese sandwich. These sides make a perfect combo with the creamy soup. - Best type of slow cooker for this recipe: A standard 6-quart slow cooker works well. It gives enough space for all the ingredients and allows for even cooking. - Recommended blending tools: An immersion blender is ideal for this soup. It’s easy to use and cleans up quickly. If you prefer a regular blender, choose one with a strong motor for smooth blending. {{image_2}} You can choose between dairy and dairy-free creams for this soup. Heavy cream adds rich flavor, but coconut cream works well too. Coconut cream gives the soup a subtle sweetness and a nice texture. If you want a creamy, dairy-free option, coconut cream is the way to go. To make your soup even tastier, add spices or herbs. A pinch of red pepper flakes can bring heat. Fresh herbs like thyme or oregano can also boost the flavor. You might even toss in some veggies, like carrots or bell peppers, for extra nutrition. These additions make your soup unique and personal. If you want to make a vegan version, just skip the heavy cream. Use coconut cream or almond milk instead. For low-carb or keto-friendly options, stick with coconut cream and avoid sugar. You can also add zucchini or cauliflower for body without the carbs. These adjustments let everyone enjoy this tasty soup! To store the leftover soup, let it cool to room temperature. Once cooled, transfer it to an airtight container. Make sure to seal it well to keep it fresh. You can store it in the fridge for up to 4 days. When you're ready to eat, simply reheat it on the stove or microwave. Stir well to help it heat evenly. If you want to freeze the soup, let it cool completely first. Pour the soup into freezer-safe containers. Leave some space at the top, as it will expand when frozen. Seal the containers tightly to avoid freezer burn. You can freeze it for up to 3 months. To reheat, thaw it overnight in the fridge. Then, warm it on the stove over low heat. Stir it often to get the right texture. In the fridge, the creamy tomato basil soup lasts up to 4 days. In the freezer, it can stay good for about 3 months. To enjoy the best taste, eat it within these time frames. Always check for any off smells or changes in texture before using leftovers. To add spice, you can mix in red pepper flakes, cayenne pepper, or hot sauce. Start with a small amount. Taste as you go to avoid making it too hot. This way, you control the heat level just right for your taste. Yes, you can use fresh tomatoes! About 2 pounds of fresh tomatoes will work well. Just peel and chop them before adding. This option can give your soup a fresh flavor. Remember to adjust the cooking time as fresh tomatoes may need longer to break down. If you don’t have vegetable broth, you can use chicken broth or make your own broth. Just mix water with some herbs and spices. This will keep the soup tasty and rich without losing flavor. To keep your soup creamy, add the cream slowly while stirring. Make sure the soup is not boiling when you add it. This helps prevent curdling. You can also use coconut cream as a great dairy-free option. Absolutely! This soup is great to make ahead of time. You can store it in the fridge for up to 3 days. Just reheat it on the stove when you are ready to eat. It also freezes well for up to 3 months! This blog post walked you through making a delicious soup at home. You learned about the key ingredients, cooking steps, and tips for perfecting the dish. I shared ways to customize it, from choosing different creams to adjusting for dietary needs. Storage tips help ensure you enjoy leftovers with ease. Remember, this soup is not just a meal; it can be a canvas for your creativity. Experiment with flavors and enjoy the process. Happy cooking!

Slow Cooker Creamy Tomato Basil Soup

Warm up with a bowl of Slow Cooker Creamy Tomato Basil Soup that’s both comforting and easy to make! This delicious recipe combines savory tomatoes, fresh basil, and creamy goodness for the perfect dinner. With just a few simple ingredients, you can enjoy a hearty meal any day of the week. Ready to savor this creamy delight? Click through to explore the full recipe and start cooking today!
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Ingredients
  

2 cans (14 oz each) diced tomatoes

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)

1 teaspoon sugar (optional, to balance acidity)

Salt and pepper to taste

Olive oil for sautéing

Fresh basil leaves for garnish

Instructions
 

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 4-5 minutes.

    Add minced garlic to the skillet and sauté for an additional minute, until fragrant.

      Transfer the sautéed onions and garlic to the slow cooker.

        Add the diced tomatoes (with their juices), vegetable broth, dried basil, and sugar (if using) to the slow cooker. Stir to combine.

          Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors meld together.

            Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.

              Stir in the heavy cream or coconut cream and season with salt and pepper to taste. Mix well.

                Let the soup cook for an additional 15-30 minutes on the low setting to heat through.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 15 minutes | Total Time: 8 hours | Servings: 4-6