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Crockpot Tomato Soup

Crockpot Tomato Soup Recipe

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Calories: 172
Ingredients Method Notes

Ingredients
  

  • 2 (28-ounce) cans whole peeled tomatoes
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups vegetable or chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons butter
  • ½ cup heavy cream

Method
 

  1. Add the tomatoes with juices, onion, garlic, tomato paste, broth, salt, pepper, dried basil, and red pepper flakes to a 5 to 6 quart slow cooker. Stir to combine.
  2. Cover and cook on low for 8 hours or on high for 4 hours, until the onions are very soft.
  3. Turn off the slow cooker and blend the soup with an immersion blender until smooth. Taste and adjust salt.
  4. Stir in the heavy cream and butter, let warm through for 5 minutes, then ladle into bowls and top with fresh basil.

Notes

For a shorter cook, the soup works just as well on high for 4 hours. If you want to freeze, hold the cream and butter and add them after reheating. The soup will thicken slightly as it cools, so add a little broth when reheating if it's too thick for your liking.