Slow Cooker Tomato Basil Soup

This easy tomato soup goes great with a grilled cheese sandwich.

Serves: 5Hands-on: 20 minutesTotal: 4 hours 50 minutesDifficulty: Medium

Serves: 5


  • 2 Tbsp. butter
  • 1⁄2 medium onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 can (28 oz.) whole peeled tomatoes, undrained
  • 1⁄2 cup vegetable broth
  • 1 bay leaf
  • 1 tsp. salt
  • 1⁄2 cup evaporated milk
  • 1⁄3 cup sliced fresh basil, divided
  • 3 Tbsp. olive oil
  • 1 tsp. ground black pepper


  • In a sauté pan over medium heat, melt the butter, then sauté the onion and garlic for 3 to 4 minutes.
  • In a 4-quart slow cooker, add the onion and garlic, tomatoes, broth, bay leaf, salt, and pepper. Cover and cook on low heat for 4 hours.
  • Allow to cool slightly, then remove the bay leaf. Process the soup in a blender or immersion blender.
  • Return the soup to the slow cooker, then add the evaporated milk and 1⁄4 cup basil. Heat on low for an additional 30 minutes.
  • Ladle the soup into bowls and sprinkle with remaining basil, olive oil, and black pepper.