Description
A cozy, budget-friendly tomato soup made in a slow cooker, perfect for weeknights and family dinners.
Ingredients
Scale
- 2 (28 oz) cans crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 tbsp sugar (or honey)
- Salt and pepper to taste
- 1/2 cup cream or coconut milk
- Fresh basil, chopped (for serving)
Instructions
- Finely chop the onion and mince the garlic.
- Add tomatoes, chopped onion, minced garlic, broth, sugar, and a pinch of salt to the crockpot. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the onions are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cream and fresh basil. Adjust seasoning to taste.
- Ladle into bowls and serve with grilled cheese or crusty bread.
Notes
You can make this soup vegan by substituting coconut milk for the cream. For added depth, consider using roasted tomatoes.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 30mg