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- 2 pounds ripe tomatoes, chopped - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 teaspoon sugar - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil The main ingredients create a rich and tasty soup. Fresh tomatoes add sweetness and flavor. Onions and garlic provide a nice base. Vegetable broth gives depth to the soup. Fresh basil brightens every bite, while sugar balances the acidity. Salt and pepper add seasoning, and cream gives it a smooth texture. - Crusty bread for serving Crusty bread pairs perfectly with this soup. You can also garnish with more fresh basil. A drizzle of olive oil adds a nice touch. If you want more flavor, try adding croutons. A sprinkle of cheese can enhance the taste too. - If you can’t find ripe tomatoes, use canned tomatoes instead. - Swap the heavy cream with coconut cream for a dairy-free option. - For a different flavor, try using chicken broth instead of vegetable broth. - If you lack fresh basil, dried basil works too; use about one-third of the amount. These substitutions keep the recipe flexible. You can still enjoy a delicious soup even if you need to change a few items. Feel free to mix and match based on what you have at home. To start, gather all your ingredients. You will need: - 2 pounds ripe tomatoes, chopped - 1 medium onion, diced - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 teaspoon sugar - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup heavy cream (or coconut cream for a dairy-free option) - 2 tablespoons olive oil - Optional: Crusty bread for serving Wash and chop the tomatoes. Dice the onion and mince the garlic. This step adds great flavor. Once the prep is done, grab your slow cooker. Add the chopped tomatoes, diced onion, minced garlic, vegetable broth, sugar, salt, and black pepper. Mix everything well. Drizzle the olive oil over the top. Cover the slow cooker. You can cook the soup on low for 6-8 hours or on high for 3-4 hours. Cooking on low lets the flavors blend nicely. When the vegetables are tender, it’s time to blend. Add the fresh basil leaves to the slow cooker. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches. After blending, return the soup to the slow cooker if needed. Stir in the heavy cream for a creamy finish. Taste the soup and adjust the seasoning if you like. Let the soup heat through for another 15-30 minutes on low. Serve it hot, garnished with extra basil leaves. Drizzle with olive oil for an extra touch. Enjoy with crusty bread for dipping! To get the best flavor, always use fresh ingredients. Ripe tomatoes give the soup a rich taste. Chop your tomatoes, onion, and garlic into even pieces. This helps them cook evenly. If you're short on time, you can prep the veggies the night before. Store them in the fridge until you're ready to cook. You can boost the soup's flavor easily. Add a teaspoon of sugar to balance the acidity of the tomatoes. Fresh basil leaves add a sweet and aromatic touch. If you want a kick, toss in a pinch of red pepper flakes. For an extra layer of taste, try adding a splash of balsamic vinegar before serving. Blending your soup is key for a smooth texture. I love using an immersion blender. It’s quick and easy to clean up. If you use a regular blender, do it in batches. This helps avoid spills. Always let the soup cool a bit before blending. This keeps you safe and helps the soup blend better. Adding cream after blending makes the soup rich and creamy. {{image_2}} You can make this soup dairy-free easily. Instead of heavy cream, use coconut cream. It gives a nice, creamy taste without dairy. You can also skip the cream if you want a lighter soup. The flavor stays rich and delicious. Get creative with add-ins! You can toss in some cooked pasta or rice for texture. Want more veggies? Add spinach or zucchini. For protein, try chickpeas or white beans. Each add-in changes the soup's taste and makes it unique. Make it your own! Basil is great, but there are other herbs to try. You can mix in oregano for a deeper flavor. Thyme adds a lovely earthiness too. Experiment with parsley or even a bit of dill. Each herb brings something special to your bowl of soup! After enjoying your soup, let it cool down. Pour the soup into a clean, airtight container. Make sure to seal it well. Store the container in the fridge. This soup will stay fresh for about 3 to 5 days. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand. Label the containers with the date. The soup can freeze well for up to 3 months. To reheat, you can use the stovetop or microwave. If using the stovetop, pour the soup into a pot. Heat it over medium heat until hot. Stir often to prevent burning. For the microwave, place soup in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through. Always check the temperature before serving. Enjoy your warm soup again! Yes, you can use canned tomatoes. Just select whole or diced tomatoes. Drain some juice if you want a thicker soup. Canned tomatoes are often ripe and sweet. They save time and work well in this recipe. This soup stays fresh for about five days in the fridge. Store it in an airtight container. Make sure it cools before sealing. If you want to keep it longer, freeze it for up to three months. Yes, you can! To make it on the stovetop, cook the same ingredients in a pot. Bring it to a boil, then lower the heat. Simmer for about 30 minutes until the veggies are soft. Blend it just like in the slow cooker. Tomato basil soup pairs nicely with crusty bread. A grilled cheese sandwich also makes a great match. You can add a fresh salad for a complete meal. Feel free to get creative with your sides! To add heat, try red pepper flakes or hot sauce. You could also mix in diced jalapeños while cooking. Start with a small amount and taste as you go. Adjust until it reaches your preferred spice level. In this article, we covered the key ingredients for your dish and shared cooking steps. I offered tips for slow cooking and flavor enhancement. You learned about variations and storage tricks, ensuring leftovers stay fresh. Remember, you can always tweak the recipe to match your taste. Enjoy experimenting and making this dish your own. Each step can lead to a new favorite soup, so don't hesitate to dive in!

Slow Cooker Tomato Basil Soup

Savor the flavors of summer with Slow Cooker Tomato Basil Bliss! This easy recipe transforms fresh tomatoes, onions, and garlic into a creamy and comforting soup. With just a few simple steps and your slow cooker, you'll create a delightful dish perfect for any occasion. Explore how to make this delicious soup and elevate your meal with fresh basil and crusty bread. Click through to discover the full recipe and enjoy a taste of bliss!
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Ingredients
  

2 pounds ripe tomatoes, chopped

1 medium onion, diced

4 cloves garlic, minced

4 cups vegetable broth

1 cup fresh basil leaves, packed

1 teaspoon sugar

1 teaspoon salt

½ teaspoon black pepper

½ cup heavy cream (or coconut cream for a dairy-free option)

2 tablespoons olive oil

Optional: Crusty bread for serving

Instructions
 

In a slow cooker, combine the chopped tomatoes, diced onion, minced garlic, vegetable broth, sugar, salt, and pepper.

    Drizzle the olive oil over the top of the mixture.

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

        Once cooked, add the fresh basil leaves to the slow cooker and use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches.

          After blending, return the soup to the slow cooker (if using a blender). Stir in the heavy cream (or coconut cream) for a creamy texture.

            Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

              Allow the soup to heat through for an additional 15-30 minutes on low.

                Serve hot, garnished with extra basil leaves and a drizzle of olive oil, if desired.

                  Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                    - Presentation Tips: Serve the soup in bowls with a sprinkle of fresh basil on top and a slice of crusty bread on the side for dipping.