There’s something comforting about a warm bowl of tomato soup—especially when it’s deeply infused with the sweet flavors of roasted garlic, vibrant basil, and a slow
simmer that brings all the goodness together. With this slow cooker version, there’s minimal fuss but maximum flavor, making it ideal for weekday lunches or soothing weekend dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves roasted garlic, mashed
- 2 (28-ounce) cans crushed tomatoes
- 1 cup vegetable or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- ½ cup heavy cream or half-and-half (optional)
- Handful of fresh basil leaves, chopped (for garnish)
Instructions
Start by warming the olive oil in a small skillet over medium heat, then add chopped onion. Sauté until the onion turns translucent and softens, about five
minutes. Stir in the mashed roasted garlic, letting it mingle with the onions for a minute or two, until fragrant.
Transfer this onion-garlic mixture into your slow cooker. Add in the crushed tomatoes, broth, tomato paste, sugar, salt, pepper, and dried basil. Give everything a gentle stir, then cover your slow cooker and cook on low for six to eight hours. This long simmer allows the flavors to meld beautifully, turning tangy tomatoes into a sweet, velvety base.
About 30 minutes before serving, taste the soup and adjust seasoning. If you’d like a little creaminess, gently stir in the heavy cream or half-and-half. Let it warm through. Then, if you prefer a smoother texture, use an immersion blender right inside the slow cooker, or carefully blend the soup in batches in a stand-up blender—just be cautious with hot liquids.
Ladle into bowls and top with fresh basil. Serve with crusty bread or a gooey grilled cheese sandwich on the side.
This Roasted Garlic and Basil Slow Cooker Tomato Soup is an easy way to get serious comfort with very little effort. It’s a great choice for busy families, meal preppers, or anyone new to slow cooking. Feel free to use low-fat milk in place of cream, or skip dairy altogether for a vegan-friendly version. The result is a comforting, homemade soup you can feel good about enjoying any time of year.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
