Slow-Cooked Tomato Basil Soup with Crusty Bread
Deeply flavored tomato soup simmered with fresh basil, perfect for sipping with crusty bread on cool days. This italian-inspired soups (vegetarian) ready in about 21 minutes pairs can diced tomatoes, vegetable broth, small, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 28 oz can diced tomatoes
- 1 cup vegetable broth
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 1/2 cup, packed fresh basil
- 1/4 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Place diced tomatoes, vegetable broth, diced onion, and minced garlic in a slow cooker. Cook on low for 6-7 hours until vegetables are very tender.
- Step 2: Stir in 1/4 cup of fresh basil leaves and cook for 15 minutes more to infuse flavor.
- Step 3: Use an immersion blender to puree soup until smooth, or carefully transfer to a blender.
- Step 4: Return soup to slow cooker, stir in heavy cream, salt, and remaining 1/4 cup basil. Simmer on low for 10 minutes until heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Tomato Basil Soup with Crusty Bread take to make?
Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Tomato Basil Soup with Crusty Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep can diced tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Tomato Basil Soup with Crusty Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Tomato Basil Soup with Crusty Bread for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Tomato Basil Soup with Crusty Bread vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
