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To make this soup, gather these key ingredients: - 4 cups canned diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups low-sodium vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - 1 cup fresh basil leaves, roughly chopped - 1/2 cup heavy cream or coconut milk for a vegan option - Crusty bread for serving These ingredients create a rich, tasty flavor. The canned tomatoes give a strong base. The onion and garlic add depth and warmth. Fresh basil adds brightness and aroma. When picking canned tomatoes, look for those packed in juice, not sauce. Check for whole tomatoes; they often taste better. Choose brands without added sugars or preservatives. The fewer additives, the better the flavor. If you want to use fresh tomatoes, select ripe, firm ones. They should smell sweet and earthy. You can easily adjust this recipe for dietary needs. For a vegan version, replace heavy cream with coconut milk. If you want a lower-carb option, skip the sugar or use a sugar substitute. You can swap vegetable broth with chicken broth for a non-vegetarian option. Fresh basil can be replaced with dried basil if needed, but use less since dried herbs are stronger. These tips help you create a soup that fits your taste and dietary needs. Enjoy the cooking process and let your flavors shine! Start by gathering all your ingredients. You will need: - 4 cups canned diced tomatoes (with juice) - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups low-sodium vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 cup fresh basil leaves, roughly chopped - 1/2 cup heavy cream or coconut milk for a vegan option - Crusty bread for serving Chop your onion and mince the garlic. Make sure to choose ripe tomatoes for the best flavor. The canned tomatoes have great taste and save time. Place everything into the slow cooker. It's a simple and quick start! For the best soup, cook on low heat for 6-8 hours. If you’re short on time, high heat works too, cooking it in 3-4 hours. Avoid lifting the lid often. Each time you do, you let out heat. This will slow cooking down. Add salt and pepper to taste. Remember, you can always add more later. The sugar helps balance the flavors, especially if the tomatoes are very acidic. Stir well before cooking to mix everything. After cooking, it's time to blend the soup. If you have an immersion blender, use it right in the slow cooker. This method is easy and saves dishes. Blend until smooth or leave it a bit chunky if you like texture. If you use a traditional blender, let the soup cool a bit. Fill the blender halfway to avoid spills. Blend in batches if needed. Once blended, return the soup to the slow cooker. Stir in your fresh basil and cream or coconut milk. Heat it through for 10-15 minutes. Enjoy your delicious soup! To boost the flavor of your soup, consider adding more herbs. Fresh thyme or parsley works well. You can also try a pinch of red pepper flakes for a spicy kick. Just remember to add these extra herbs towards the end of cooking. This way, you keep their fresh taste. Adjust to your liking. Taste as you go! If your soup is too thick, add more vegetable broth. You can also stir in some water. For a thicker texture, blend longer. If you prefer a chunky soup, blend just half. This gives a nice mix of smooth and bits. Play around until you find your favorite texture. Serve your soup in warm bowls. Garnish with a fresh basil sprig and a swirl of cream. This makes your dish look fancy! Pair it with crusty bread. The bread is great for dipping. You can even toast it with cheese for a fun twist. Enjoy your meal! {{image_2}} To make this soup vegan, use coconut milk instead of heavy cream. Coconut milk adds a rich, creamy taste. It also gives the soup a slight sweetness. This change keeps the flavors balanced and delicious. If you want more creaminess, add an extra half cup of coconut milk. Blend it in with the soup for a silky texture. You can enhance your soup by adding seasonal vegetables. Try carrots, zucchini, or bell peppers. These veggies add color and more nutrients. Chop them into small pieces to mix well. Add them to the slow cooker at the start. This way, they will cook down and blend with the flavors. If you like heat, add red pepper flakes or jalapeños. Just a pinch brings a nice kick. You can also blend in a roasted red pepper for a smoky flavor. Adjust the spice level to fit your taste. This twist makes the soup exciting and flavorful. Don't forget to garnish with fresh basil to keep it vibrant! After enjoying your soup, let it cool. Store it in a clean, airtight container. I prefer using glass containers for better heat retention. Keep the soup in the fridge for up to five days. When you want some later, just take it out and warm it up. For longer storage, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. Just remember to label the bag with the date! When you're ready to enjoy it again, thaw it overnight in the fridge if frozen. For reheating, use a pot on low heat. Stir often to keep it from sticking. If the soup seems thick, add a splash of broth or water. This helps bring back that creamy texture. Enjoy! Yes, you can. To make this soup on the stove, follow the same steps. Start by heating a pot over medium heat. Add the tomatoes, onion, garlic, broth, oregano, and sugar. Cook for about 30 minutes, stirring often. Once the veggies are soft, blend the soup. Add fresh basil and cream at the end. You can store this soup in the fridge for up to five days. Make sure to keep it in a sealed container. If you want to keep it longer, freeze it. It will last in the freezer for up to three months. Thaw it in the fridge before reheating. This soup pairs well with crusty bread. You can also serve it with grilled cheese sandwiches for a classic combo. Add a fresh salad on the side for a light meal. If you want something more, try adding croutons or a sprinkle of cheese on top. Yes, this recipe is naturally gluten-free. Just check the vegetable broth label to ensure it is gluten-free. Use coconut milk for a creamy option. Enjoy it without worry! This article covered how to make a tasty Slow Cooker Tomato Basil Soup. You learned about key ingredients, choosing the right tomatoes, and how to make swaps based on your diet. We also discussed preparing your soup and blending methods. Plus, I shared tips to enhance flavor and adjust the soup’s texture. You can vary the recipe with vegan options and seasonal veggies. Finally, I gave storage tips to keep your soup fresh. Enjoy this easy, healthy meal with your favorite sides!

Slow Cooker Tomato Basil Soup

Experience the comforting flavors of Heavenly Slow Cooker Tomato Basil Soup, perfect for chilly days! This easy recipe combines canned tomatoes, fresh basil, and creamy goodness in a slow cooker, creating a delicious meal with minimal effort. In just 15 minutes of prep, you can let this magical soup cook to perfection. Click to explore the full recipe and indulge in warm bowls of pure comfort. Your taste buds will thank you!
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Ingredients
  

4 cups canned diced tomatoes (with juice)

1 medium onion, chopped

3 cloves garlic, minced

2 cups low-sodium vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1 cup fresh basil leaves, roughly chopped

1/2 cup heavy cream or coconut milk for a vegan option

Crusty bread for serving

Instructions
 

In a slow cooker, combine the diced tomatoes (with their juice), chopped onion, minced garlic, vegetable broth, oregano, and sugar. Stir well to integrate all ingredients.

    Season the mixture with salt and pepper to taste.

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

        Once cooked, use an immersion blender to puree the soup to your desired consistency. Alternatively, you can carefully transfer the soup in batches to a traditional blender.

          Stir in the fresh basil leaves and cream (or coconut milk) to the pureed soup, allowing it to heat through for an additional 10-15 minutes on low.

            Adjust seasoning if necessary, adding more salt, pepper, or sugar as desired before serving.

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

                - Presentation Tips: Serve the soup in warm bowls, garnished with a sprig of fresh basil and a drizzle of cream. Pair with crusty bread on the side for dipping.