Description
A warm and comforting homemade crockpot tomato soup with a creamy texture.
Ingredients
Scale
- 2 cans (28 oz each) San Marzano tomatoes
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream
- Fresh basil leaves, for garnish
Instructions
- Start by thoroughly washing and chopping the vegetables. Dice the large yellow onion, mince the garlic, chop the carrot, and chop the celery into small pieces. If you decide to sauté the onion and garlic for extra flavor, heat the olive oil in a skillet over medium heat and add the onions first, cooking until translucent. Then add the garlic for about a minute, taking care not to let it burn. This step is optional, but it does add a lovely depth of flavor to your soup.
- In your crockpot, add the canned San Marzano tomatoes along with their juices. Next, combine your freshly chopped vegetables—the sautéed onions and garlic if you chose to prepare them that way. Pour in the vegetable broth, and add the dried basil, sugar, salt, and black pepper. Give everything a good stir to evenly distribute the ingredients. This mixture will simmer together, allowing the flavors to meld beautifully.
- Set your crockpot to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. While cooking, the vegetables will become tender, and the flavors will intensify. It’s important to remember not to rush this step; slow cooking allows all the ingredients to fully develop their flavors together, making your soup taste incredible.
- Once the cooking time is up and the vegetables are soft, it’s time to blend the soup. If you have an immersion blender, simply lower it into the crockpot and blend until you reach a smooth consistency. If not, ladle the soup into a traditional blender in batches to puree. Be cautious with hot soup to avoid spills and burns. After blending, return the soup to the crockpot.
- Now for the creamy part! Stir in the heavy cream and let it warm through for about 10 to 15 minutes on LOW. Taste the soup and adjust the seasoning with additional salt or pepper if desired. When serving, garnish each bowl with fresh basil leaves and a drizzle of olive oil or a swirl of more cream for extra indulgence.
Notes
For a vegan version, simply skip the heavy cream or substitute it with coconut cream or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
Nutrition
- Calories: 250 per serving
- Sodium: 600 mg
- Protein: 5 g