Description
This creamy tomato basil soup is a comforting and flavorful dish made with whole peeled tomatoes, fresh basil, and a touch of cream for velvety richness. Cooked slowly in a crockpot, it develops deep, harmonious flavors perfect for a cozy meal. The recipe offers a vegan option by substituting heavy cream with coconut cream.
Ingredients
Scale
Main Ingredients
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- 1 cup heavy cream or coconut cream (for a vegan option)
- ¼ cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Chop the onion, mince the garlic, and measure out the tomatoes, broth, oregano, and optional sugar to have everything ready for cooking.
- Combine in crockpot: Add the whole peeled tomatoes, chopped onion, minced garlic, vegetable broth, dried oregano, and sugar if using, directly into the crockpot. Season with salt and pepper to taste.
- Cook the soup: Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours to allow the flavors to meld and the vegetables to soften.
- Puree the soup: Once cooked, use an immersion blender directly in the crockpot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Add cream and basil: Stir in the heavy cream or coconut cream along with the fresh chopped basil leaves. Return the crockpot to low heat and let the soup simmer gently for another 15 minutes to blend the flavors.
- Serve: Ladle the creamy tomato basil soup into bowls and garnish with extra fresh basil if desired. Serve warm and enjoy the comforting flavors.
Notes
- For a vegan option, substitute heavy cream with coconut cream or another plant-based cream.
- Adjust sugar amount to taste to balance the acidity of the tomatoes.
- You can use fresh tomatoes if desired, but be sure to adjust the cooking time accordingly.
- To intensify the flavor, consider toasting the dried oregano briefly before adding it.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
