365 Days of Slow Cooking: Recipe for Slow Cooker Sweet Tomato Basil Soup (Sweet Tomatoes Copy Cat)
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Monday, September 15, 2014

Recipe for Slow Cooker Sweet Tomato Basil Soup (Sweet Tomatoes Copy Cat)

(This is an updated post with new photos from November 2012)

The other day I went to Sweet Tomatoes and was loving their Sweet Tomato Basil Soup.  I decided I needed to make something similar at home.  And I made something even better.  If you love tomato soup, you will love this soup (AND bonus it's very very easy.)

I know you all love this recipe for the tomato basil parmesan soup (it's my most popular recipe of all time).  But I'm hear to tell you that this recipe is JUST as good.  AND it's easier.  AND it gets less dishes dirty.  AND you will love it.  What are you waiting for???

Recipe for Slow Cooker Sweet Tomato Basil Soup (Sweet Tomatoes Copy Cat) #easydinner #slowcookerrecipe #soup

2 things:  You must use the caramelized tomato paste (it gives it an amazing flavor boost) and you must use the crushed tomatoes.  Please don't substitute diced.  However, I bet if you really wanted you could use half and half instead of the heavy cream.

For my kids, I added it some frozen raviolis and let the hot soup cook them.  They loved it and it turned it more into a whole meal for them.

I hope you love this soup as much as I did!

Recipe for Slow Cooker Sweet Tomato Basil Soup 
Makes 8-10 servings
Ideal slow cooker size:  6 quart
Cooking time:  5-7 hours on low or 3-4 hours on high

1 medium onion, diced 
3 Tbsp olive oil
1/3 cup all-purpose flour
1 Tbsp dried basil (or about 1/4 cup fresh)
1 tsp oregano
1 Tbsp caramelized tomato paste**
2 (28 oz) can crushed tomatoes
4 cups chicken broth or 4 cups water + 4 tsp chicken bouillon granules (I always use Shirley J bouillon because it dissolves easily and it's not too salty...you only have to use half as much too because it's ultra concentrated.)
1 Tbsp honey
1 tsp salt
1 cup heavy cream, warmed
1/4 cup finely chopped fresh Italian parsley
Salt and pepper to taste
Grated mozzarella or Parmesan cheese

1.  Add diced onion, olive oil, flour, basil and oregano to a microwave-safe bowl.  Give a little stir.  Microwave for about 5 minutes (stir every 90 seconds).  Transfer to slow cooker.
2.  Add in tomato paste, crushed tomatoes, broth, honey and salt.
3.  Stir a bit and cover.  Cook on LOW for about 5-7 hours or on HIGH for about 3-4.
4.  Remove lid and turn to HIGH.  (If you want, you can use an immersion blender at this point to get it really smooth and creamy)  Stir in warmed cream and Italian parsley.  Salt and pepper to taste.  Let cook for another 10 minutes on HIGH without the lid (so it can thicken up a bit).
5.  Ladle into bowls and top with cheese.  Serve with warm rolls or bread.

**Caramelized tomato paste:  this is a flavor booster that is amazing!!!  To make just heat 1 tablespoon of  olive oil in skillet, add 1 (6-oz can) of tomato paste, stir frequently and cook until deep crimson color (will reduce by approximately 1/4). Freeze extra tomato paste in one tablespoon increments for later use. 

P.S. Love crockpot soups?  Get all of them here:
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  1. Bookmarked! I love the sound of this.

  2. It's a keeper, Kalyn.

  3. I'm dying to try this! I'm not a kid, but I'm definitely going to put ravioli in it. :)

  4. Could Greek yogurt be used in place of the cream?

    Even if it can't be substituted, i'm sure i'll make it!

    And this is probably even more weird, but could you puree silken tofu and add it in place of the cream? [This question from someone who chops tofu into tiny bits and adds it to gazpacho so it packs protein and can be eaten as a complete meal?] [Maybe? I have no training in nutrition so it may not be complete.]

  5. Elspeth,
    I am sure you could substitute the greek yogurt. The only think that I would be worried about is the yogurt getting all separated when you add it in. Sometimes that happens when I add sour cream and yogurt to recipes. To keep this from happening bring the yogurt to room temperature, stir 1 Tbsp of flour into the yogurt, then stir in a little of the soup into the yogurt, then add all back into the slow cooker. That probably will help. Let me know if it tastes good! Good luck!

  6. Karen, Thank you for your response and suggestion[s] re incorporating the yogurt into the hot soup! Will try that way to avoid separation -- Haven't heard of that technique before [I'm a novice cook]. Will get back to you.

    Again, many thanks for taking the time to reply!

  7. I made this yesterday and it was great! Tastes like you slaved for hours. This is the first of your soups I've tried, but won't be the last - 5 stars!

  8. Hooray Tammy,
    Thanks so much for your nice comment!

  9. This is DELICIOUS! I loved it so much, I shared the recipe with my family overseas :) Easy to make, but tastes great! Thank you!

  10. I have a huge soup swap to attend and I'd love to make this for everyone. Does it freeze well?

  11. Unknown, I'm not sure if it will freeze well?! I haven't tried it. Give it a shot and let me know!

  12. Has anyone tried to freeze this soup? I am thinking of making some and freezing it.

    1. I have frozen this soup and it works just fine. My question for anyone who can help is can I substitute something like arrowroot for the flour so make for so,wine who cannot have gluten? And if so what is the corresponding measurement?