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To make Slow Cooker Tuscan Tomato Soup, you need: - 2 cans (28 oz each) crushed tomatoes - 1 medium onion, chopped - 3 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - 1 cup heavy cream or coconut milk - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) You can easily adapt this soup for different diets. For a dairy-free option, use coconut milk instead of heavy cream. This keeps the soup creamy and rich. If you need it gluten-free, check your vegetable broth. Most brands are gluten-free, but always read the label to be sure. For the best flavor, I suggest these brands: - Crushed Tomatoes: San Marzano tomatoes are great for depth of flavor. - Vegetable Broth: Swanson Organic Vegetable Broth is rich and flavorful. - Coconut Milk: Thai Kitchen makes a creamy coconut milk that works well. - Parmesan Cheese: BelGioioso Parmesan is excellent for grating over the soup. These choices help boost the taste and quality of your soup! Let’s get started on your Tuscan tomato soup. First, gather all your ingredients. You will need: - 2 cans (28 oz each) crushed tomatoes - 1 medium onion, chopped - 3 garlic cloves, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - 1 cup heavy cream or coconut milk - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) Now, chop the onion, carrots, and celery. Mince the garlic. It’s okay to use canned tomatoes; they save time. Add all these fresh ingredients into your slow cooker. Pour in the crushed tomatoes and vegetable broth next. Now, add the dried herbs and seasonings. Mix everything well. It should smell great already! You can cook this soup on low or high. If you choose low, your soup will need 6-8 hours. This slow method lets the flavors blend beautifully. If you want it done quicker, set the slow cooker to high. It will take about 3-4 hours. Either way, the soup will taste amazing! Once the soup is done cooking, it’s time to blend it. If you like a smooth soup, use an immersion blender. Blend until it’s creamy. If you prefer some chunks, only blend half of the soup. This gives you a nice mix of textures. After blending, stir in the heavy cream or coconut milk. Heat it on low for an extra 15-30 minutes. Now your Tuscan tomato soup is ready to serve! Enjoy it with fresh basil and Parmesan. To boost the flavor in your Slow Cooker Tuscan Tomato Soup, think about using herbs and spices. Fresh herbs add a bright taste. You can use fresh basil instead of dried. Just add it at the end of cooking for the best flavor. For a more complex taste, try adding garlic powder or onion powder. They work well if you want a stronger flavor. You can also play with spices. If you like heat, add more red pepper flakes. A pinch of sugar can balance acidity from the tomatoes too. Serve your soup in rustic bowls. A drizzle of cream on top looks nice. Fresh basil leaves add a pop of color. Pair the soup with crusty bread. It’s perfect for dipping! You can also add a side salad. A simple mix of greens with olive oil works great. For a heartier meal, serve it with grilled cheese sandwiches. They go well together and make a filling dinner. One mistake is not blending enough. Blend until smooth unless you want it chunky. If you blend too little, the soup can be watery. Another common error is overcooking the vegetables. They should be tender but not mushy. Stick to the cooking times for the best texture. Lastly, be careful with salt. Taste your soup before adding more. The broth and cheese can be salty on their own. Adjust slowly to avoid oversalting. {{image_2}} You can add protein to your soup for more heartiness. Cooked chicken or sausage works well. If you use chicken, shred it before adding. For sausage, slice it and brown it first for more flavor. If you prefer beans, use canned ones like white beans or chickpeas. Just rinse and stir them in during the last hour of cooking. This change makes the soup filling and nutritious. Feel free to add seasonal vegetables to enhance the soup's flavor. Zucchini, spinach, or bell peppers blend nicely. Chop them into small pieces to ensure they cook well. Add these veggies with the other ingredients at the start. This method allows the vegetables to soften and soak up the flavors. It also adds color and nutrition to your bowl. If you want a vegan version, swap heavy cream for coconut milk. Coconut milk adds a rich texture without dairy. You can also use cashew cream for a nutty flavor. To make cashew cream, blend soaked cashews with water until smooth. Stir your choice of cream into the soup before serving. This keeps it creamy and delicious, while still being plant-based. To store leftover soup, let it cool first. Pour it into an airtight container. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you know when to eat it. If you want to freeze the soup, use freezer-safe bags or containers. Fill them up, leaving some space for expansion. The soup can last in the freezer for up to 3 months. When you’re ready to eat it, move it to the fridge the night before. This helps it thaw slowly and safely. To reheat the soup, pour it into a pot. Heat it on low to medium heat, stirring often. You can also use a microwave. Put it in a safe bowl and heat for 2 to 3 minutes. Stir halfway through for even warming. If the soup is too thick, add a splash of broth or water. Enjoy your warm bowl of soup! To thicken your soup, you can use a few methods. First, blend the soup longer. This will break down the veggies more. You can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mix into the soup and heat for a few minutes. Another option is to add more heavy cream or coconut milk. This adds richness and thickness. Yes, you can make this soup on the stovetop! Start by sautéing the onion, garlic, carrots, and celery in a pot for about 5 minutes. Then, add the crushed tomatoes, vegetable broth, and spices. Bring the soup to a boil, then lower the heat and simmer for 20-30 minutes. Blend the soup as you like and stir in the cream. It's quick and just as tasty! This soup will stay fresh in the fridge for about 3-4 days. Store it in an airtight container to keep it safe. If you want to keep it longer, think about freezing it. Just make sure to leave some space in the container for expansion. When you're ready to eat it, thaw in the fridge overnight and reheat on the stove. Enjoy every bite! This blog post covered everything you need to make a delicious soup. You learned about key ingredients, smart substitutions, and the best brands to use. We shared step-by-step instructions and tips to enhance flavor. You now have ideas for variations to suit your taste, plus storage and reheating advice. Soup can be a fun and easy meal for anyone. Enjoy the process, and feel free to experiment. Happy cooking!

Slow Cooker Tuscan Tomato Soup

Warm up your culinary skills with this delicious Slow Cooker Tuscan Tomato Soup! Made with fresh ingredients like crushed tomatoes, carrots, and a hint of red pepper flakes, this recipe is perfect for cozy nights. Simply combine everything in your slow cooker, let it cook, and enjoy a creamy, flavorful bowl of goodness. Ready to dive in? Click through to explore the full recipe and get ready for a comforting meal that everyone will love!
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Ingredients
  

2 cans (28 oz each) crushed tomatoes

1 medium onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional, for a kick)

1 cup heavy cream or coconut milk (for a dairy-free version)

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese (optional, for serving)

Instructions
 

In the slow cooker, combine the crushed tomatoes, onion, garlic, carrots, and celery.

    Pour in the vegetable broth and stir in the dried basil, oregano, red pepper flakes, salt, and pepper. Mix well.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.

        Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth. If you prefer a chunkier texture, blend only half of it.

          Stir in the heavy cream or coconut milk and heat the soup on low for an additional 15-30 minutes. Adjust seasoning if needed.

            Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

              Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6-8

                - Presentation Tips: Serve the soup in rustic bowls, adding a drizzle of extra cream on top and a sprig of fresh basil for an inviting look. Pair with crusty bread on the side for a complete meal.