It’s that time of year again when the cold air slaps you in the face like an angry snowman, and all you really want is to curl up in a blanket, sip something warm, and pretend you’re not a walking icicle. I mean really…air shouldn’t hurt to breathe!  Enter: **slow cooker tomato soup** with fresh basil—your new best friend for surviving winter. Sure, you could grab a can of the store-bought stuff, but why settle for “meh” when you could have *magic in a bowl*?

Let’s be real: the only reason we eat tomato soup in the first place is for the dunking power. **Grilled cheese + tomato soup** = a perfect match made in comfort food heaven. So, when it comes to tomato soup, homemade is not just a luxury—it’s a necessity. That can of soup? No dice for this girl.  I didn’t even learn to love tomato soup until I was an adult because the canned stuff was beyond yucky in my book.  Homemade tomato soup is smoother, richer, and, frankly, it tastes like love (with a touch of garlic, because why not?).

Now, will my ARFID kiddos eat this?  Tomatoes are a tough one for most people with food aversions.  So if your kids aren’t really down for trying it, even if it’s not out of a can, that’s okay.  My goal is that the yummy smells and gorgeous color will eventually lure Miss Ivy and her brother into just how delicious this soup actually is.

Let’s get to the good stuff: the recipe. It’s simple, it’s cozy, and it’s almost as easy as popping a grilled cheese on the stove. Almost.

Slow Cooker Tomato Soup with Fresh Basil

Ingredients:

- 2 tbsp olive oil

- 1 medium onion, diced

- 3 cloves garlic, minced

- 2 cans (28 oz each) crushed tomatoes (get the good stuff, like San Marzano if you're feeling fancy)

- 1 cup chicken or vegetable broth (or, you know, whatever you’ve got)

- 1 tsp dried oregano

- 1/2 tsp red pepper flakes (optional, but I like a little kick)

- Salt & pepper to taste

- 1/2 cup heavy cream (for that dreamy, velvety texture)

- Fresh basil leaves (a small handful—because basil makes everything better)

Instructions:

1. Sauté the onion and garlic: In a skillet or an instant pot, heat the olive oil over medium heat. Toss in the diced onion and cook until soft and fragrant (about 5 minutes). Throw in the garlic and let it go for about a minute.  Make sure you don’t burn it…You know, just long enough to get your stomach growling.

2. Slow cook time: Transfer the sautéed onion and garlic into your slow cooker. Add the crushed tomatoes, broth, oregano, and red pepper flakes. Stir it all together, season with salt and pepper, and let it sit on low for 4-6 hours. If you’re in a rush, high heat for 2-3 hours works too—this is a judgment-free zone.

3. Blend it smooth: Once the soup’s had a good soak in the slow cooker and your house smells like tomatoey heaven, grab an immersion blender (or regular blender if you’re feeling adventurous) and blend the soup until it’s silky smooth. If you’re the chunky-soup type, you do you—just blend until it’s the consistency you like.

4. Add cream & basil: Stir in the heavy cream for extra creaminess and toss in the fresh basil. Let it simmer for a few more minutes to let those basil flavors work their magic.

5. Serve & dunk: Ladle the soup into bowls, sprinkle with a few extra basil leaves (for that “I totally know what I’m doing” look), and make sure your grilled cheese sandwich is nearby, ready to take a dive.

Grilled Cheese Sidekick

Pro tip: the perfect grilled cheese for dunking is golden brown on the outside, melty on the inside, and generously buttered. Try cheddar, mozzarella, or even throw some provolone into the mix for a cheesy masterpiece that will make your tomato soup experience feel like a five-star restaurant—except, you’re in your pajamas.

So there you have it! Tomato soup that’s homemade, delicious, and made for dunking. It's your ticket to surviving the chill, one bowl at a time. Stay warm, stay cozy, and don’t forget the grilled cheese.