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Cozy Slow Cooker Tomato Basil Soup with Fresh Tomatoes

slow cooker tomato basil soup with fresh tomatoes - featured image
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This cozy slow cooker tomato basil soup transforms sad, end-of-week tomatoes into a velvety, rich soup with deep, complex flavor. It’s a set-it-and-forget-it meal that feels like a hug in a bowl, perfect for lazy days.

Ingredients

Scale
  • 3 lbs fresh tomatoes (about 6–8 large), half roasted
  • 1 large yellow onion, chopped
  • 6 cloves garlic, smashed
  • 1 cup packed fresh basil leaves, plus more for garnish
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup heavy cream or full-fat coconut milk (optional, for creamy version)

Instructions

  1. Preheat oven to 400°F (200°C). Halve half of the tomatoes (about 1.5 lbs) and place cut-side up on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast for 20-25 minutes until soft and caramelized.
  2. While tomatoes roast, heat remaining 2 tablespoons olive oil in a small skillet over medium heat. Add chopped onion and a pinch of salt. Cook 4-5 minutes until translucent. Add smashed garlic and cook 1 more minute.
  3. Add roasted tomatoes (skins and all) and remaining fresh unroasted tomatoes to the slow cooker. Add sautéed onions and garlic, fresh basil, vegetable broth, and red pepper flakes (if using). Stir to combine.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until tomatoes have broken down and liquid is deep red.
  5. Use an immersion blender to blend soup directly in the slow cooker until completely smooth. Alternatively, let cool 10 minutes, then blend in batches in a regular blender, filling only halfway.
  6. Stir in balsamic vinegar. Season with salt and pepper to taste. If desired, stir in heavy cream or coconut milk. Do not boil after adding cream.

Notes

Roasting half the tomatoes is non-negotiable for deep flavor. Let soup cool before blending in a regular blender to avoid explosions. Taste and adjust salt gradually. For thicker soup, simmer on stovetop 15-20 minutes after blending. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker tomato soup, tomato basil soup, fresh tomato soup, easy tomato soup, creamy tomato soup, vegan tomato soup, gluten-free soup

Find it online: https://flurpchef.com/cozy-slow-cooker-tomato-basil-soup-with-fresh-tomatoes/