Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup

Serving Size: Makes 4-6 servings


  • 3 tablespoons olive oil
  • 3 large carrots, peeled and finely diced
  • 2 medium sweet onions, finely diced
  • 4 cloves garlic, peeled and left whole
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon salt
  • 3 28-ounce cans whole peeled tomatoes
  • 1 quart chicken broth
  • 10 basil leaves (plus more for garnish)
  • Freshly grated Parmesan (for garnish, optional)


  1. Combine all ingredients in a slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. Allow the soup to cool slightly. Then puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.

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2 Responses to Slow Cooker Tomato Basil Soup

  1. Wow, I love how creamy this looks without the cream. I can’t wait to make this for the cold winter days!

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