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Easy Crockpot Fresh Tomato Basil Soup: Best Homemade Recipe

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This easy crockpot fresh tomato basil soup is the ultimate hands-off comfort food. Roasted tomatoes and garlic simmer low and slow, creating a velvety, deeply flavorful soup that tastes like it simmered all day.

Ingredients

Scale
  • 3 pounds fresh Roma or San Marzano tomatoes (about 6–8 large), halved
  • 1 large yellow onion, roughly chopped
  • 4–5 cloves garlic, peeled
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 2 cups vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Halve tomatoes lengthwise and remove stems. Place cut-side up on a rimmed baking sheet with peeled garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast for 35-40 minutes until tomatoes are soft and caramelized, and garlic is golden and soft.
  3. Transfer roasted tomatoes and garlic (with all juices) to a 5-6 quart slow cooker.
  4. Add chopped onion, basil, broth, and balsamic vinegar. Stir to combine.
  5. Cook on low for 6-8 hours or high for 3-4 hours, until onions are soft and tomatoes have broken down.
  6. Blend soup until smooth using an immersion blender directly in the crockpot. If using a regular blender, let soup cool 10 minutes, then blend in batches, removing center cap and covering with a towel to let steam escape.
  7. Stir in heavy cream and butter (if using) until melted and combined.
  8. Season with salt and pepper to taste. Adjust acidity with a splash more balsamic or lemon juice if needed.
  9. Serve hot, garnished with fresh basil leaves and optional Parmesan cheese.

Notes

Don’t skip roasting the tomatoes and garlic—it concentrates sweetness and adds depth. For a thinner soup, add more broth; for thicker, cook uncovered on high for 30 minutes or stir in tomato paste. Soup keeps in fridge up to 5 days and freezes up to 3 months. For vegan version, use coconut milk or cashew cream and omit butter.

Nutrition

Keywords: tomato basil soup, crockpot soup, slow cooker soup, fresh tomato soup, easy soup recipe, homemade tomato soup, comfort food, fall soup, winter soup

Find it online: https://zorbmeal.com/easy-crockpot-fresh-tomato-basil-soup-best-homemade-recipe/