Slow Cooker Tomato Basil Soup


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 large tomatoes, chopped
  • 2 cans (28 oz. each) crushed tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup tomato paste
  • 1/2 cup fresh basil, coarsely chopped
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup heavy cream


  1. Heat olive oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and garlic, cook 2 minutes; stir in tomatoes and cook an additional 2 minutes.
  2. Add crushed tomatoes, chicken broth, tomato paste, basil, sugar, salt, red pepper and black pepper to cookware. Stir until well blended. Place in slow cooker.
  3. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Stir in heavy cream before serving.

Serves: 4-6

Test Kitchen Tips:

If using a slow cooker with a ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.

When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.



Sample Product Label
Back to Top to the top