Healthy Crockpot Tomato Basil Soup

Name: Healthy Crockpot Tomato Basil Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 2 cans (14 oz each) of diced tomatoes; 1 large onion, chopped; 3 cloves of garlic, minced; 4 cups of vegetable broth; 1 cup of fresh basil leaves, chopped; 1 tablespoon of olive oil; Salt and pepper to taste; 1 tablespoon of balsamic vinegar (optional)

Highlighted under: Fit & Flavorful

I absolutely love this Healthy Crockpot Tomato Basil Soup! It's my go-to recipe for those cozy evenings when I want something nourishing yet easy to prepare. The flavors of ripe tomatoes and fresh basil come together seamlessly in this dish, and I always feel great knowing that I'm enjoying something wholesome. The crockpot does all the work for me, allowing the ingredients to meld beautifully. I serve it with some crusty bread or a sprinkle of Parmesan, and it transports me straight to a sunny Italian terrace.

Created by

Tabitha Green

Last updated on 2026-01-10T12:28:13.673Z

When I first tried making tomato basil soup in a crockpot, I wasn't sure how the flavors would develop over time. But after a few experiments, I discovered that slow cooking allows the tomatoes to caramelize perfectly, enhancing their natural sweetness. It's a delightful surprise to taste how the herbs become more aromatic as they simmer with the tomatoes.

One tip that really made a difference for me was adding a splash of balsamic vinegar just before serving. It brightens the soup and balances the flavors beautifully, giving it that final touch that keeps my family coming back for more. I can't wait for you to try it!

Why You'll Love This Recipe
Wholesome and comforting flavors that warm the soul
Slow-cooked goodness that develops rich, deep tastes
Simple prep means you can set it and forget it!

Understanding the Ingredients

Each ingredient in this Healthy Crockpot Tomato Basil Soup has a specific role that contributes to its rich flavor. Ripe canned tomatoes provide a sweetness and acidity that serve as the base. Fresh basil is essential; it brings a vibrant, aromatic touch that lifts the soup's profile. The combination of onions and garlic adds depth, infusing the soup with a savory foundation. If fresh basil isn’t available, you can substitute with dried basil, but be mindful to reduce the quantity, as dried herbs are more potent.

Using vegetable broth instead of water enhances the overall flavor, creating a more robust soup. Opt for low-sodium broth, which allows for better control over saltiness. A tablespoon of balsamic vinegar adds a layer of complexity and balances the sweetness of the tomatoes. For those who prefer a richer flavor, consider adding a Parmesan rind during cooking. Just remember to remove the rind before blending!

Perfecting the Cooking Technique

Setting the crockpot to low heat for about 4 hours allows the flavors to develop without the risk of burning or overcooking. If you’re pressed for time, you can cook it on high for about 2 hours, but I recommend the low setting for the best results. Keep an eye on it during the last hour of cooking; it should be fragrant and the ingredients soft enough to blend easily. This slow cooking method helps the tomatoes break down and meld with the other ingredients to create a velvety texture.

When blending the soup, an immersion blender is your best friend. It keeps the soup in the crockpot and minimizes cleanup. Blend until smooth, but feel free to leave some chunks for texture if you prefer. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious with hot liquids—always vent the lid to avoid splatters!

Ingredients

Here's what you need to make this delicious soup.

Soup Ingredients

2 cans (14 oz each) of diced tomatoes
1 large onion, chopped
3 cloves of garlic, minced
4 cups of vegetable broth
1 cup of fresh basil leaves, chopped
1 tablespoon of olive oil
Salt and pepper to taste
1 tablespoon of balsamic vinegar (optional)

Enjoy the freshness and flavor of this tomato basil soup!

Instructions

Follow these simple steps to make your soup.

Prepare the Ingredients

In a large bowl, combine the diced tomatoes (with their juices), chopped onion, minced garlic, vegetable broth, and olive oil. Stir in half of the chopped basil.

Combine in the Crockpot

Pour the mixture into the crockpot and season with salt and pepper. Cover and cook on low for about 4 hours.

Blend and Finish

After cooking, carefully blend the soup using an immersion blender until smooth. Stir in the remaining basil and balsamic vinegar if using. Adjust seasoning as desired.

Serve warm with a sprinkle of parmesan and enjoy!

Pro Tips

For an extra creamy version, you can add a splash of heavy cream or coconut milk just before serving.

Serving Suggestions

This Tomato Basil Soup is incredibly versatile. I love serving it with crusty bread for dipping, but you can also pair it with a grilled cheese sandwich for a classic combination. For a more gourmet touch, drizzle some high-quality olive oil over the soup before serving, or add a sprinkle of freshly grated Parmesan cheese to enhance its richness. A few croutons on top can add a satisfying crunch.

If you're looking to elevate your meal further, consider serving it alongside a simple green salad with a tangy vinaigrette. The freshness of the salad complements the warm, comforting soup beautifully. Another option is to serve the soup in bread bowls for a fun, interactive dining experience!

Make-Ahead and Storage

This soup is an excellent make-ahead option. You can prepare it one day in advance, allowing the flavors to develop even more overnight. Just store it in an airtight container in the refrigerator after it cools. When you're ready to eat, reheat it on the stove over medium heat, stirring occasionally until heated through, which usually takes 10-15 minutes.

If you want to freeze the soup, let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and then warm on the stove. If the soup appears too thick after reheating, simply add a splash of vegetable broth or water to adjust the consistency.

Questions About Recipes

→ Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes will work! Just make sure to use about 2 pounds of ripe tomatoes, chopped.

→ Can I freeze the soup?

Absolutely! Let it cool completely and store in freezer-safe containers for up to 3 months.

→ How can I make it spicier?

Add a pinch of red pepper flakes or a diced jalapeño when cooking for a kick.

→ What should I serve with this soup?

This soup pairs wonderfully with crusty bread, grilled cheese, or a fresh green salad.