Monday, December 3, 2012

Slow Cooker Sweet Tomatoes Copycat Recipe for Tomato Basil Soup from 365 Days of Slow Cooking

Love this copycat recipe for Sweet Tomatoes Tomato Basil Soup, made in the slow cooker!

Slow Cooker Sweet Tomatoes Copycat Recipe for Tomato Basil Soup from 365 Days of Slow Cooking featured on
(Photo from 365 Days of Slow Cooking.)

Everyone has fond memories of tomato soup from childhood, don't they?  But this Slow Cooker Sweet Tomatoes Copycat Recipe for Tomato Basil Soup from 365 Days of Slow Cooking kicks it up a notch in the flavor department, and it's made from mostly ingredients you probably have on hand.  I'd love this soup for a Meatless Monday dinner, maybe with grilled cheese sandwiches to dip into the soup for the kids.

Ingredients for this CrockPot Recipe:
  • onion
  • olive oil
  • flour
  • dried (or fresh) basil
  • oregano
  • caramelized tomato paste (instructions for doing this are included)
  • chicken broth
  • honey
  • salt
  • heavy cream
  • Italian parsley
  • salt and pepper
  • Mozzarella or Parmesan cheese

Get complete instructions for Slow Cooker Sweet Tomato Basil Soup at 365 Days of Slow Cooking.

More CrockPot Recipes from 365 Days of Slow Cooking:
Vegan White Bean and Garlic Hummus from 365 Days of Slow Cooking
Vegan Fiesta Baked Beans from 365 Days of Slow Cooking

More Meatless Soups in the Slow Cooker:
Vegetarian Black Bean and Tomatillo Soup from Kalyn's Kitchen
Vegetarian Enchilada Soup from Louanne's Kitchen
Vegetarian Barley Soup from Chick in the Kitchen
Vegan Autumn Lentil Soup from Healthy Slow Cooking 
Sassy Sweet Potato Chowder from Everyday Southwest 


  1. Of course, I'd need the grilled cheese sandwich that's traditional with tomato soup! Love this recipe.

  2. Kalyn, thanks for featuring my recipe! I made this again last night but I added pasta at the end and it really made it into a nice meal. The kids loved it too!

  3. Lydia, of course!

    Karen, love that idea too.

  4. Another hit! It was really delicious but it seemed too liquidy when it was time to add the cream, so I just poured it into a pot and reduced it on the stove. I had added about 2/3 head of cauliflower to the recipe (to up veggie content) so maybe that made the difference in liquid, with the cauliflower releasing it's juice. After reducing, I puréed with a immersion blender and then stirred in the cream and parsley.
    We all enjoyed it with a salad and some walnut bread and would like to thank you for another great recipe, Kalyn!

  5. So glad you liked it. And I like the idea of thickening with cauliflower even if it did increase the liquid.


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