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Creamy Slow Cooker Tomato Basil Soup Recipe with Easy Parmesan Croutons

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A comforting and creamy tomato basil soup made in a slow cooker, topped with crispy homemade parmesan croutons. Perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 28 oz canned whole peeled tomatoes (San Marzano preferred)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable or chicken broth (homemade or low-sodium store-bought)
  • 1 cup heavy cream or half-and-half (use coconut milk for dairy-free)
  • 1/2 cup fresh basil leaves, roughly chopped
  • 2 tbsp olive oil (extra virgin preferred)
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper to taste
  • 4 cups cubed day-old crusty bread (sourdough or French bread)
  • 3 tbsp olive oil
  • 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 tsp garlic powder (optional)
  • Salt to taste

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onions and cook until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Transfer sautéed onions and garlic to the slow cooker. Add canned tomatoes (with juice), tomato paste, and broth. Stir gently to combine.
  3. Cover and cook on low for 4 to 6 hours. Alternatively, cook on high for 2-3 hours if short on time.
  4. About 15 minutes before serving, stir in chopped fresh basil and heavy cream.
  5. Use an immersion blender to puree the soup until smooth and creamy. Blend partially or pulse for chunkier texture if preferred.
  6. Season with salt and black pepper gradually, tasting as you go.
  7. Preheat oven to 375°F. Toss bread cubes with olive oil, grated Parmesan, garlic powder, and a pinch of salt. Spread on a baking sheet in a single layer.
  8. Bake croutons for 12-15 minutes or until golden and crispy, stirring halfway through.
  9. Ladle soup into bowls and top generously with warm parmesan croutons. Serve immediately.

Notes

If soup tastes too acidic, add a pinch of sugar or a splash of cream to mellow it out. Check soup after 3 hours if your slow cooker runs hot to avoid overcooking. For dairy-free, use coconut milk and nutritional yeast instead of parmesan. Fresh basil is preferred for best flavor; dried basil can be used in a pinch. Reheat soup gently and toast croutons again before serving leftovers.

Nutrition

Keywords: slow cooker soup, tomato basil soup, creamy tomato soup, parmesan croutons, comfort food, easy soup recipe

Find it online: https://forkmila.com/creamy-slow-cooker-tomato-basil-soup-recipe-with-easy-parmesan-croutons/