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September 15, 2014

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

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(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:

more than 100 slow cooker soup recipes

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17 Comments Filed Under: 6 or More Hours, All Recipes, Meatless, Soups, Slow Cooker Tagged With: All Posts, 4-6 hours, crock pot recipes, recipes crock pot, 5 stars, slow cooker recipes

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Comments

  1. Katy says

    January 21, 2020 at 5:20 pm

    Does anyone happen to have an instant pot adaptation?

    Reply
    • Karen says

      January 22, 2020 at 12:10 pm

      Hi Katy, I would make this one: https://www.365daysofcrockpot.com/instant-pot-tomato-basil-parmesan-soup/

      Reply
  2. Jackie says

    November 9, 2019 at 11:54 am

    Made this for a a snowbird friend to have her first day back in Arizona because she arrives totally exhausted, too tired to eat and adores Tomato Basil soup. I fell in love with the method. Takes no time to throw together. Toted it in the crock pot to her house to finish cooking. We both have it gives stars. It is a large amount of soup so a quart went into her freezer and another quart for her to have over the next couple days went into the refrigerator. My crock pot was empty to bring home. The second batch is cooking as I write. Thank you so much for my new go to Tomato Basil Soup recipe.

    Reply
    • Karen says

      November 11, 2019 at 7:07 pm

      Thanks Jackie. This was a fun comment to read.

      Reply
  3. Sarah Wangai says

    May 29, 2014 at 5:21 pm

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

    Reply
    • Anne Davis says

      February 18, 2015 at 2:59 pm

      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?

      Reply
  4. [email protected] says

    October 15, 2013 at 3:49 am

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

    Reply
  5. Unknown says

    October 14, 2013 at 5:33 pm

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

    Reply
  6. Aga says

    April 1, 2013 at 7:58 pm

    This is DELICIOUS! I loved it so much, I shared the recipe with my family overseas ๐Ÿ™‚ Easy to make, but tastes great! Thank you!

    Reply
  7. Karen says

    February 12, 2013 at 6:19 pm

    Hooray Tammy,
    Thanks so much for your nice comment!
    Karen

    Reply
  8. Tammy M says

    February 9, 2013 at 6:50 pm

    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!

    Reply
  9. elspeth says

    December 5, 2012 at 1:56 am

    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!

    Reply
  10. Karen says

    December 5, 2012 at 1:45 am

    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!

    Reply
  11. elspeth says

    December 4, 2012 at 10:48 am

    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.]

    Reply
  12. Erin Critchfield says

    November 30, 2012 at 2:10 am

    I'm dying to try this! I'm not a kid, but I'm definitely going to put ravioli in it. ๐Ÿ™‚

    Reply
  13. Karen says

    November 29, 2012 at 5:43 pm

    It's a keeper, Kalyn.

    Reply
  14. Kalyn Denny says

    November 29, 2012 at 3:36 pm

    Bookmarked! I love the sound of this.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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