Enjoy the cooler weather with the ultimate comfort food: Healthy Slow Cooker Tomato Basil Soup. Made with whole, fresh ingredients, this nourishing soup recipe will be a fall favorite with your family in no time! This recipe is vegan, full of flavor, and most importantly; so easy to whip up and clean up.
And if you're on a soup kick (who isn't, these days), here's another reader favorite, Slow Cooker Homemade Chicken Soup.
Why this soup?
My feed is filled with soup recipes, and I'm sure yours is too. This week alone, I've seen 5 or 6 tomato soup recipes pop up. So why is this one the one you should make? This recipe is actually healthy! There's no cream (unless you use it for garnishing), but you still get that satisfying taste and texture.
Bust out that crockpot, and let's get cookin'!
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Why You’ll Love the Recipe
- Easy to make, easy to clean up
- Fall Family Favorite
- Comfort Food
- Fresh Ingredients
- No cream (unless you use it to garnish)
Ingredient Notes
This soup requires a few simple ingredients:
- Tomatoes: Tomatoes on the vine are my go-to for soups, but you can use any tomatoes that you love.
- Red onion: A lot of tomato soup recipes use yellow onion, but I love the sharpness and depth of flavor that red onions add to soups and sauces.
- Garlic: I always "measure with my heart" when it comes to garlic. Use as much or as little as you like with this recipe. The ingredients call for 2 cloves, which provides a gentle garlicky flavor. I will typically use 4-5 cloves, because we LOVE garlic in our household.
- Balsamic vinegar: Balsamic vinegar adds a sweet and tart flavor to the soup!
- Olive oil: No explanation needed, olive oil is liquid gold!
- Other Spices: We also love to spice things up, so we add a smattering of crushed red chili flakes (about ½ a teaspoon so that my toddler won't find it too overwhelming).
- Fresh Basil: Fresh > dried! I highly recommend using fresh basil for this recipe!
- Vegetable broth: I've also used chicken broth as a substitution.
- Italian seasoning
- Salt and black pepper to taste, of course.
Garnish: Top with fresh basil, olive oil, and a plant-based cream if you'd like to keep it vegan, or fresh cream if you like the aesthetics of a cream swirl!
Step-By-Step Instructions to Make This Slow Cooker Tomato Basil Soup Recipe
1. Add all the ingredients to your slow cooker insert.
2. Cook: Cover the slow cooker and cook on HIGH heat for 3 hours. Cooking times may vary depending on your slow cooker. Your tomatoes and onions should be soft and easily blended by the end of the cooking time.
3. Blend: Use an immersion blender to blend all the ingredients until smooth. If you do not have one, you can add the cooked contents of the slow cooker to a blender in batches and pulse until smooth.
4. Serve: Ladle into soup bowls and top with fresh basil, olive oil, and a plant-based cream if you'd like to keep it vegan, or fresh cream if you like the aesthetics of a cream swirl!
Storing
Fridge: Store leftover tomato basil soup in an airtight container in the refrigerator for up to 3-4 days. I like to reheat individual portions in the microwave or over medium-high heat on the stove.
Can you freeze the leftovers? You can! I recommend these "Souper Cubes" for single serve soup portions: fill each cavity just shy of the top and freeze for up to 2 months for a quick soup portion. Label and date it. Then, thaw overnight in the refrigerator before reheating. Souper cubes are amazing for freezing all kinds of soups, sauces, broths, and even baby food!
What to Serve with This Tomato Basil Soup
If you're not vegan, here are some incredible gourmet grilled cheese sammies that would be a fantastic pairing with this soup. If you're looking to keep this whole meal vegan, this Vegan Green Goddess Grilled Cheese Sandwich is absolutely perfect.
Recipe FAQs
Absolutely! Feel free to adjust the herbs, spices, salt, and pepper according to your personal preferences.
More Fall Favorites
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Printable Recipe
Slow Cooker Tomato Basil Soup
Equipment
- Spatula or cooking spoon
Ingredients
- 10 tomatoes on the vine (quartered)
- 2 cloves garlic (minced)
- ¼ red onion (roughly chopped)
- ¼ cup olive oil
- 2 tbsps balsamic vinegar
- 2 cups vegetable broth
- 6-7 fresh basil leaves (chopped)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red chili flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Add ingredients to the slow cooker: Add all the ingredients to your slow cooker.
- Mix: Mix everything together.
- Cook: Cover the slow cooker and cook on HIGH heat for 3 hours. Cooking times may vary depending on your slow cooker.
- Blend: Use an immersion blender to blend all the ingredients together until smooth. If you do not have an immersion blender, add the contents of your slow cooker to a blender in batches and pulse until smooth.Once you've blended the soup, I'd give it a little taste to make sure the salt is to your liking. Because we're using fresh tomatoes and the size of them can vary, you may need more salt, so I've erred on the side of less so you can adjust as needed.
- Serve: Ladle soup into bowls and garnish with fresh basil, olive oil, and plant-based cream, if vegan, regular cream if you're not! This is just for aethetics.
Video
Notes
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Storage Instructions:
- Fridge: Store leftover tomato basil soup in an airtight container in the refrigerator for up to 3-4 days. I like to reheat individual portions in the microwave or over medium-high heat on the stove. Can you freeze the leftovers? You can! I recommend these "Souper Cubes" for single serve soup portions: fill each cavity just shy of the top and freeze for up to 2 months for a quick soup portion. Label and date it. Then, thaw overnight in the refrigerator before reheating. Souper cubes are amazing for freezing all kinds of soups, sauces, broths, and even baby food!
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Storage Instructions:
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