Chunky Slow Cooker Tomato Basil Soup

Fresh basil adds a different flavor than dried basil to dishes, and the fresh variety is more complementary to this soup.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 45 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. butter
  • 1⁄2 medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole peeled tomatoes
  • 1⁄2 cup vegetable broth
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1⁄2 cup unsweetened soy milk
  • 1⁄4 cup sliced fresh basil


  • In a sauté pan over medium heat, melt the butter, then sauté the onion and garlic for 3 to 4 minutes.
  • To a 4-quart slow cooker, add the onion and garlic, tomatoes, vegetable broth, bay leaf, salt, and pepper. Cover and cook over low heat 4 hours.
  • Allow to cool slightly, then remove the bay leaf. Process half of the soup in a blender then return to slow cooker.
  • Add the soy milk and chopped basil, and heat on low for an additional 30 minutes.