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To create a delicious creamy tomato basil soup, you'll need the following ingredients: - 2 cans (14 oz each) diced tomatoes with herbs - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 tablespoon sugar - 1 teaspoon dried basil or 1/4 cup fresh basil, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish You can easily swap some ingredients if needed. Here are some ideas: - Use crushed tomatoes instead of diced tomatoes for a smoother texture. - Swap vegetable broth for chicken broth for a richer flavor. - Coconut cream works well for a dairy-free option. - If you have no fresh basil, dried basil still adds great taste. - Honey can replace sugar if you prefer a natural sweetener. Choosing the right ingredients makes your soup shine. Here are some tips: - Opt for high-quality canned tomatoes. Look for brands that use whole tomatoes. - Fresh herbs give your soup a vibrant taste. If you can, always use fresh basil. - Check the expiration dates on your broth and cream. Fresh ingredients make a big difference. - For the best flavor, use low-sodium broth. This allows you to control the saltiness. - Olive oil should be extra virgin for the finest taste and health benefits. First, gather all your ingredients. You will need: - 2 cans (14 oz each) diced tomatoes with herbs - 1 medium onion, chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream or coconut cream - 1 tablespoon sugar - 1 teaspoon dried basil or 1/4 cup fresh basil, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and cook until it looks clear, about 5 minutes. Next, add the minced garlic and cook for another 1-2 minutes. This step brings a great smell to your kitchen. Once done, move the onion and garlic mix to the slow cooker. Pour in the diced tomatoes, including their juices, and the vegetable broth. Then, add the sugar, dried basil or fresh basil, salt, and pepper. Mix it all well. This is where the flavors start to blend. Now, cover your slow cooker and set it to cook. You have two options here. Cook on low for 4 hours or set it on high for 2 hours. The slow cooking will let the flavors deepen. You can check it lightly during cooking, but don’t open the lid too much. After the cooking time, it’s time to blend. Use an immersion blender right in the slow cooker for easy cleanup. If you don’t have one, you can carefully transfer the soup to a blender in batches. Blend until it is smooth and creamy. Next, stir in the heavy cream or coconut cream. Let it warm for another 10-15 minutes on low heat. This final step makes your soup rich and creamy. Adjust the seasoning if needed. Serve hot and garnish with fresh basil leaves for that extra touch. Enjoy the delightful flavors of your creamy tomato basil soup! To make your soup shine, focus on fresh ingredients. Use fresh basil when you can. It adds a bright flavor that dried herbs can't match. Sautéing the onion and garlic first helps bring out their sweetness. This step makes your soup rich and tasty. Add a splash of lemon juice. It brightens the soup and balances the flavors. For a twist, try adding a pinch of red pepper flakes. This adds warmth without too much heat. Taste as you go. Adjust salt and pepper to fit your flavor. To make the soup creamier, use heavy cream or coconut cream. If you want a lighter soup, use less cream. Blend until smooth for a silky texture. If you prefer a chunkier soup, blend only half. This gives you a mix of smooth and chunky bits. If the soup feels too thick, add more vegetable broth. For a thicker soup, blend in a bit of cooked potato. This adds creaminess without extra fat. Remember, blending hot soup can splash. Use an immersion blender for safety. One common mistake is not cooking the onion enough. If it’s not translucent, your soup might taste harsh. Another mistake is skipping the sauté step. This will skip the flavor boost you need. Be careful with salt. Too much can ruin your soup. Start with a little, then taste and adjust. Lastly, don’t skip the cream at the end. It adds the final touch of richness. Enjoy your cooking! {{image_2}} You can easily make this soup vegan. Swap heavy cream for coconut cream. Use vegetable broth to keep it plant-based. You can also add a splash of almond milk for creaminess. This way, you enjoy the same rich flavor without dairy. Want to make it heartier? Add proteins like cooked lentils or chickpeas. These will boost nutrition and flavor. You can also mix in veggies, like spinach or zucchini. They add color and health benefits. Just chop them small so they cook well in the slow cooker. Feel free to get creative with flavors! Add a pinch of red pepper flakes for a kick. A splash of balsamic vinegar can add depth. You can also throw in fresh herbs, like parsley or thyme. These custom add-ins make your soup unique and tasty. After making your creamy tomato basil soup, you want to store it right. Let it cool to room temperature first. Use an airtight container to keep it fresh. This soup lasts about 3 to 5 days in the fridge. Label your container with the date so you know when it was made. When you're ready to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid sticking. You can also use a microwave. Heat it in a microwave-safe bowl in 30-second bursts, stirring in between. Make sure it’s hot all the way through before serving. If you want to save some for later, freezing works well. Use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. To thaw, move it to the fridge overnight. You can also thaw it in a pot over low heat, stirring often. After thawing, reheat it as described above. Enjoy your delicious soup even days later! You can use coconut cream for a dairy-free option. It gives a nice richness. If you prefer a lighter choice, try whole milk or half-and-half. These substitutes can change the flavor a bit but will still taste great. Just remember to adjust the seasoning to match your choice. This soup lasts about 3 to 4 days in the fridge. Make sure to store it in a sealed container. If you notice any change in smell or color, it’s best to toss it. You want to enjoy every bowl fresh and tasty! Yes, you can make this soup ahead! It actually tastes even better after resting. Just make sure to cool it before saving. You can blend and add the cream later, right before serving. This way, you get a fresh and creamy taste every time. In this blog post, we explored the key ingredients and how to prepare them. You learned about swaps for ingredients and tips for choosing quality items. We covered step-by-step instructions for cooking in a slow cooker and blending your dish. You also discovered ways to enhance flavor and avoid common mistakes. Finally, we discussed storage techniques and answered some frequently asked questions. Now, you have the tools to make a creamy tomato basil soup that fits your taste. Enjoy making it your own!

Creamy Tomato Basil Soup Slow Cooker

Indulge in the rich flavors of creamy tomato basil bliss with this delightful recipe! Made with simple ingredients like diced tomatoes, fresh basil, and a touch of cream, this soup is perfect for cozy gatherings or a quick weeknight dinner. Discover how to prepare this delicious dish in just a few easy steps, and enjoy a comforting meal your family will love. Click through for the full recipe and start cooking today!
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Ingredients
  

2 cans (14 oz each) diced tomatoes with herbs

1 medium onion, chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream or coconut cream

1 tablespoon sugar (to balance acidity)

1 teaspoon dried basil or 1/4 cup fresh basil, chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic to the skillet, cooking for an additional 1-2 minutes until fragrant.

      Transfer the onion and garlic mixture to your slow cooker.

        Pour in the diced tomatoes with their juices and the vegetable broth.

          Stir in the sugar, dried basil (or fresh basil), salt, and pepper. Mix well to combine all ingredients.

            Cover and cook on low for 4 hours or on high for 2 hours.

              Once cooked, blend the soup using an immersion blender until smooth (or transfer in batches to a blender).

                Stir in the heavy cream (or coconut cream) and let it warm through for an additional 10-15 minutes on low heat. Adjust seasoning, if necessary.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 10 minutes | Total Time: 4 hours 10 minutes | Servings: 6-8