Description
A creamy and savory soup made primarily from tomatoes, simmered low and slow in a Crockpot for comfort and flavor.
Ingredients
Scale
- 2 cans whole tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon basil (fresh or dried)
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
Instructions
- Chop the onions and garlic.
- In your Crockpot, layer the canned tomatoes, onion, garlic, and basil. Season with salt and pepper.
- Add vegetable or chicken broth and stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Use an immersion blender to purée the soup until creamy and smooth.
- Stir in the heavy cream and heat through for a few minutes.
- Taste and adjust seasoning if necessary.
- Ladle into bowls and serve hot with crusty bread or grilled cheese.
Notes
Use high-quality canned tomatoes for the best flavor. This soup lasts 3-5 days in the refrigerator and can be frozen for later.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 40mg