Crock Pot Tomato Basil Soup Recipe
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.
Equipment
- Crock pot
Ingredients
- 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 slowlyNutrition
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
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