Slow Cooker Tuscan Tomato Soup

This soup is so fresh and delightful, you will want to serve it year-round.

Serves: 8Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 8


  • 4 Tbsp. butter
  • 1⁄4 cup cornstarch
  • 1 1⁄2 cups whole milk
  • 2 cups cherry or grape tomatoes
  • 1 cup heavy cream
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 cup sour cream or crème fraiche
  • 1⁄2 cup fresh basil leaves, stems removed


  • In a saucepan over medium heat, melt the butter. Add the cornstarch and stir to combine. Cook for 5 minutes. Slowly whisk in milk and continue to cook for 3 to 5 minutes until mixture has thickened.
  • Process the tomatoes in a blender until smooth. Stir into the hot roux mixture.
  • Pour the tomato mixture into a 4-quart slow cooker and cook on low for 4 hours. In the last 30 minutes of cooking stir in cream, salt, and pepper. Swirl a tablespoon of sour cream or crème fraiche into each serving and garnish with fresh basil.