Ingredients
Scale
- 2 cans (28 oz each) crushed tomatoes
- 1 cup (240 ml) vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120 ml) heavy cream
- Fresh basil leaves for garnish
Instructions
- In the slow cooker, combine crushed tomatoes, vegetable broth, onion, garlic, dried basil, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream.
- Blend the soup with an immersion blender until smooth.
- Serve with fresh basil leaves for garnish.
Notes
- For a spicy kick, add a pinch of red pepper flakes.
- This soup pairs well with grilled cheese sandwiches.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: slow cooker, tomato soup, basil soup