There’s nothing better than a warm bowl of soup, especially when it’s creamy, flavorful, and ridiculously easy to make. This creamy crockpot tomato basil soup is a family favorite in my house—it’s comfort food that feels fancy but requires almost zero effort. Just toss everything into the crockpot, let it work its magic, and bam—you’ve got a rich, creamy soup that tastes like it’s straight out of a restaurant. Bonus: It’s super kid-friendly!
What You’ll Need
- Canned tomatoes (2 large 28-ounce cans, crushed or diced)
- Chicken or vegetable broth (4 cups)
- Carrots (2 medium, peeled and chopped)
- Celery (2 stalks, chopped)
- Yellow onion (1 medium, diced)
- Garlic (4 cloves, minced)
- Dried basil (2 teaspoons)
- Salt (1 teaspoon, or to taste)
- Black pepper (½ teaspoon)
- Heavy cream (1 cup)
- Fresh basil (a handful, chopped for garnish)
- Parmesan cheese (optional, for serving)
Pro Tips
- Blend it perfectly: For the smoothest soup, use an immersion blender right in the crockpot. No mess, no extra dishes!
- Balance the flavors: Taste before serving and adjust salt and pepper as needed. A splash of balsamic vinegar can boost the flavor if it’s too acidic.
- Kid-friendly version: Serve with grilled cheese or croutons for dipping—kids love it!
- Add protein: Stir in cooked shredded chicken or white beans for extra heartiness.
- Make it vegetarian: Swap chicken broth for veggie broth—it’s just as delicious!
Tools You’ll Need
- Crockpot
- Immersion blender (or regular blender)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Substitutions & Variations
- No heavy cream? Use half-and-half, coconut milk, or plain Greek yogurt instead.
- Out of fresh basil? Add more dried basil or a pinch of Italian seasoning.
- No Parmesan? Try pecorino or just skip it entirely.
- Want it spicy? Add a pinch of red pepper flakes for a little kick.
Make-Ahead Tips
This soup tastes even better the next day! Make it ahead, store it in the fridge, and gently reheat it on the stovetop or in the crockpot.
Instructions
1. Prep the veggies
Chop carrots, celery, onion, and garlic.
2. Add ingredients to crockpot
Pour in the canned tomatoes, broth, chopped veggies, garlic, dried basil, salt, and pepper. Stir to combine.
3. Cook on low
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the veggies are soft.
4. Blend the soup
Use an immersion blender to puree the soup until smooth.
5. Add cream and finish
Stir in the heavy cream and let it heat through for 5 minutes. Taste and adjust seasonings.
6. Serve and garnish
Ladle into bowls, garnish with fresh basil, and sprinkle Parmesan on top. Serve with bread or croutons.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. This soup also freezes beautifully—just leave out the cream and add it when reheating.
Conclusion
This creamy crockpot tomato basil soup is the ultimate cozy meal that’s as easy as it is delicious. I know you’re going to love how simple it is to make, and your family will be asking for seconds! Give it a try and let me know how it turned out—I’d love to hear your tips or tweaks in the comments!
