Healthy Crock Pot Tomato Basil Soup

This Crock Pot Tomato Basil Soup recipe is the perfect cozy dinner and an ideal easy vegetarian dish.  This super simple and easy recipe, made with canned tomatoes, comes with just minutes of prep.  You will love this healthy, rich, flavorful tomato basil soup made in your slow cooker, stove top, or Instant Pot. 

Love Crock Pot soup recipes? Also, try my 16 Vegetarian Crock Pot Soups.

Crock Pot Tomato Basil Soup Recipe

Crock Pot Tomato Basil Soup is a perfectly healthy dinner.  This fuss-free, easy recipe is made with canned tomatoes and fresh basil, giving it loads of flavor but keeping is super simple.  With just 5 minutes of prep, you can have this cozy soup cooking all day for a delightfully delicious meal everyone will love.

I just love the way the tart tomatoes pair with the fruity basil, giving your taste buds a taste of summer any time of the year.

This is a dish you see out at a lot of restaurants but is surprisingly simple to recreate at home, where you can customize it to your tastes.  My version is both vegetarian and vegan, but I've included instructions below to make it creamy and/or by adding parmesan cheese.  This lighter version is only 80 calories a bowl!

This Tomato Basil Soup recipe was originally made for the crock pot, but now also includes directions to make it on the stovetop or instant pot too.

Why You'll Love This Easy Crock Pot Tomato Basil Soup...

• This Crock Pot Tomato Bail Soup is so simple to make!  With canned tomatoes, the prep work only takes 5-10 minutes.
• It's only 80 calories per serving!
• It's a great set-it-and-forget-it crock pot dinner.
• The flavor is divine!  Such a crowd-pleasing recipe.
• You can keep this recipe vegan/dairy-free or make it creamy.
• My Easy Crockpot Tomato Basil Soup is comforting on a cold winter day, yet delightfully tomato-y even in the middle of summer.  It's the perfect year-round soup.

Ingredients:

Here's an overview of what you'll need to make this Crock Pot Tomato Basil Soup recipe, but keep scrolling for the full recipe amounts.

• Canned whole tomatoes: You can also use fresh tomatoes, but I love how canned tomatoes are easy to pick up at any time of the year.  Using canned tomatoes streamlines the prep time for this recipe.  You can use any brand of tomatoes, but if you have San Marzano tomatoes, they are always extra delicious. If using fresh tomatoes, try Roma tomatoes or plum tomatoes.
• Celery: Finely chop for more even cooking and for easier blending.  It's a great way to get more vegetables in the soup.
• Carrots: You will also need to evenly chop the carrots for more even cooking and for easier blending.
• Sweet onion: The onion adds rich flavor and depth to the soup.
• Vegetable broth: A great base for the soup that also adds flavor. If you are not vegetarian, you can use chicken broth
• Garlic: Garlic adds flavor that perfectly compliments the veggies in the soup.
• Basil: The fresh basil leaves add a sweet and pungent flavor that works well in tomato-based dishes like this tomato soup.  I love splurging on fresh basil for the most flavor, but if you can't find it you can use dried.  Substitute 1 tablespoon of dried basil or the fresh.
• Bay leaf: Adds a subtle bitterness that prevents the soup from feeling "heavy".
• Salt and black pepper

Instructions:

This is an overview of the instructions to make this Crock Pot Tomato Basil Soup recipe, but the full detailed printable recipe is below in the recipe card.

Crock Pot Tomato Basil Soup Recipe:

1. Put all of the ingredients in a Crock Pot or slow cooker.
2. Cook the soup on low for 6-8 hours.
3. When the veggies are soft and tender, the soup is done.
4. Blend with an immersion blender (or blender) until the desired consistency is reached.  If you don't have an immersion blender a regular blender will work well too. Just blend in batches and be careful with the hot liquid.
5. Garnish with extra basil, parmesan, or croutons.  You could also drizzle with balsamic vinegar.

Stove Top Tomato Basil Soup:

• In a large pot or Dutch oven over medium heat, add 1 tablespoon of butter or oil (Not in the original recipe but you will need it to saute the vegetables.)  Heat until melted.  Add the onion, celery, and carrots and cook for about 10 minutes, until soft and golden.
• Add the garlic and saute for just 30 seconds.
• Add the tomatoes, broth, basil, bay leaf, and salt and pepper.  Stir well.
• Bring the mixture to a boil and then reduce the heat and simmer for about 20 minutes, stirring occasionally.
• Remove the soup from the heat and blend carefully with an immersion blender until you get a smooth texture.
• Serve with parmesan and fresh basil.

Instant Pot Tomato Basil Soup:

• Press the saute button on your Instant Pot or pressure cooker and allow it to warm.  Add the 1 tablespoon of butter or olive oil (Not in the original recipe but you will need it to saute the vegetables.)  Heat until melted.  Add the onion, celery, and carrots and cook for about 5 minutes, until soft and golden.  When done, press cancel.
• Add the tomatoes, broth, basil, bay leaf, and salt and pepper.  Stir well.
• Close the lid and allow to cook at high pressure for 15 minutes Let the pressure release according to your pot instructions.
• Carefully open the lid.
• blend carefully with an immersion blender until smooth.
• Serve with parmesan and fresh basil.

Variations

I love this Crock Pot Tomato Basil Soup recipe as written, but here are some fun variations.

• Make it Creamy: Add half and half, heavy cream, coconut milk, or Greek yogurt to the soup at the end.  Stir it in after you blend the soup and remove it from the heat.  Stir the milk in slowly
• Make it Parmesan: Stir in parmesan to make it a Parmesan Tomato Basil Soup.
• Make it Thicker: Allow the soup to cook with the lid off to evaporate the moisture.

FAQ

Allow the soup to cool before ladling it into freezer-safe containers or freezer bags, just make sure you don't add any dairy before freezing it. Soup can be frozen for 4-6 months, and then thawed overnight in the refrigerator.

What is the difference between tomato soup and tomato basil soup?

Tomato Soup is a simple soup focusing on just the tomato flavor, while tomato basil soup adds lots of fragrant basil, giving it more depth and character.

This Crock Pot Tomato Basil Soup Recipe is So Tasty!

This Crock Pot Tomato Basil Soup recipe tastes so much better than the can in your pantry, it’s ridiculous. I even packed some extra vegetables in the soup for nutrients.  Just don’t tell!  It will be our little secret as you make and recreate this sweet summer taste all year long.

Serve alongside crusty bread, salad, or even grilled cheese sandwiches for a delicious dinner everyone will love.  Here are a few serving suggestions from Running in a Skirt.  Enjoy!

Serving Suggestions:

• Kale Ceasar Salad
• Copycat Panera Strawberry Poppyseed Salad
• Kale Strawberry Salad
• Chopped Kale Salad
• Apple Cranberry Salad
• Italian Chopped Salad
• Grilled Vegetable Sandwich with Herbed Goat Cheese
• Portobello Mushroom and White Cheddar Sliders

You'll Also Love These Other Crock Pot Soups

• • 16 Vegetarian Crock Pot Soups
  • Vegetarian Crock Pot Black Bean Soup
  • Crock Pot Butternut Squash Soup
  • Vegetarian Crock Pot White Bean Soup 
  • Vegetarian Crock Pot Taco Soup
  • Crock Pot Cauliflower Cheddar Soup
  • Vegetarian Crock Pot Black Eyed Peas and Collard Greens Soup
  • Crock Pot Minestrone Soup

If you make this Tomato Basil Soup recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Crock Pot Tomato Basil Soup Recipe

Julie Wunder

This Crock Pot Tomato Basil Soup recipe is the perfect cozy dinner and an ideal easy vegetarian dish.  This super simple and easy recipe, made with canned tomatoes, comes with just minutes of prep.  You will love this healthy, rich, flavorful tomato basil soup made in your slow cooker, stove top, or Instant Pot. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Appetizer, Crock Pot, Soup

Cuisine American

Servings 6 servings

Calories 80 kcal

Equipment

• Crock pot

Ingredients

  

1x2x3x

• 2 28 oz cans whole tomatoes, low sodium
• 1 cup finely chopped celery
• 1 cup finely chopped carrots
• 2 cups finely chopped sweet onion
• 2 cups vegetable broth
• 2 teaspoons minced garlic, 4 cloves
• ¼ cup packed basil leaves, additional for garnish
• 1 bay leaf
• 1 tablespoon salt
• ½ teaspoon pepper, white if you have it
• Parmesan Cheese shredded, for garnish

Instructions

 

• Put all ingredients in a large Crock Pot or slow cooker
• Cook on low for 6-8 hours
• When finely chopped veggies are very soft and cooked through the soup is done
• Finish soup with an immersion blender or put in small batches in the regular blender
• Garnish with additional basil and parmesan

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the fridge for up to five days.

Freezing

Allow the soup to cool before ladling it into freezer-safe containers or freezer bags, just make sure you don't add any dairy before freezing it. Soup can be frozen for 4-6 months, and then thawed overnight in the refrigerator.

Creamy Soup

Make this a creamy soup by adding half and half, coconut milk, or Greek yogurt to the soup at the end.  Stir it in after you blend the soup and remove it from the heat.  Stir the milk in slowly

Nutrition

Calories: 80kcalCarbohydrates: 19gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1574mgPotassium: 682mgFiber: 4gSugar: 11gVitamin A: 4004IUVitamin C: 29mgCalcium: 112mgIron: 3mg

Keyword Crock Pot Tomato Basil Soup, soup, tomato, Tomato Basil Soup recipe

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Pin: