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Creamy Slow Cooker Roasted Tomato Basil Soup Recipe with Gruyère Croutons Made Easy

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A cozy and flavorful slow cooker tomato basil soup with roasted tomatoes and fresh basil, topped with crunchy Gruyère croutons. Perfect for a comforting meal with minimal effort.

Ingredients

Scale
  • 3 pounds fresh Roma tomatoes, halved or quartered
  • 1 yellow onion, roughly chopped
  • 6–8 garlic cloves, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup packed fresh basil leaves, chopped
  • 1 cup heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • 4–5 slices baguette or rustic bread, preferably day old
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss halved Roma tomatoes and garlic cloves with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet skin side up and roast for 20-25 minutes until tomatoes are soft and slightly charred, and garlic is golden.
  2. While tomatoes roast, roughly chop the onion. Add chopped onion, roasted tomatoes, roasted garlic (squeezed out of skins), and broth to the slow cooker. Stir in additional salt and pepper.
  3. Cover and cook on low for 4-6 hours. About halfway through, taste and adjust seasoning. Add fresh basil leaves during the last 30 minutes of cooking.
  4. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches and return soup to slow cooker or pot.
  5. Stir in 1 cup heavy cream or chosen substitute. Warm gently without boiling. Taste and adjust seasoning if needed.
  6. Preheat oven to 375°F (190°C). Cut bread into cubes or strips. Toss with melted butter and garlic powder if using. Arrange on a baking sheet and top evenly with shredded Gruyère cheese. Bake 10-15 minutes until cheese melts and is golden and bubbly.
  7. Ladle soup into bowls and top with Gruyère croutons. Garnish with fresh basil leaves if desired.

Notes

Roasting tomatoes is essential for deep flavor. Add basil in the last 30 minutes to preserve freshness. Use day-old bread for croutons to keep them crisp. If soup is too thick after blending, add more broth or cream. Croutons can be made ahead and reheated under broiler. For dairy-free, substitute cream and cheese and use alternative croutons.

Nutrition

Keywords: slow cooker soup, roasted tomato soup, basil soup, creamy tomato soup, Gruyère croutons, comfort food, easy soup recipe

Find it online: https://tablemira.com/creamy-slow-cooker-roasted-tomato-basil-soup-recipe-with-gruy-e-re-croutons-made-easy/