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Crockpot Creamy Tomato Basil Soup with Parmesan

Crockpot tomato basil soup is slow-cooked until the onion is tender, then blended smooth and finished with cream, fresh basil, and Parmesan. The result is rich, creamy soup with a savory tomato flavor and a cheesy finish.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (28 oz) crushed tomatoes
  • 3 cups vegetable broth
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 0.5 cup fresh basil chopped
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Combine the crushed tomatoes, vegetable broth, onion, garlic, sugar, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the onion is very tender.
  3. Puree the soup until smooth with an immersion blender.
  4. Stir in the heavy cream, basil, and Parmesan.
  5. Cover and cook on HIGH for 15 to 20 minutes, until hot and the cheese has melted; do not let the soup boil.

Notes

For the smoothest texture, blend the soup thoroughly before adding the cream, and do not let it boil after the dairy is added. Refrigerate in an airtight container for 3 to 4 days; freezing is possible for up to 3 months, though the creamy texture may change slightly. For a lighter version, substitute half-and-half for the heavy cream.