Tomato Basil Soup

An easy slow cooker soup recipe, this Tomato Basil Soup is full of tomato flavor, is super creamy, and is easily a family favorite!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 416kcal

Author Deborah Harroun

Ingredients

4 cups chicken broth
2 (14 oz) each cans diced tomatoes undrained
1 cup finely diced celery
1 cup finely diced carrots
1 medium onion finely diced
2 tablespoons fresh basil chopped
1 bay leaf
1 teaspoon dried oregano
1/2 cup butter
1/2 cup flour
1 cup freshly grated Parmesan cheese
2 cups half and half warmed
2 tablespoons fresh basil chopped
Salt and pepper to taste

Instructions

In a large slow cooker, combine the chicken broth, tomatoes, celery, carrots, onion, 2 tablespoons of the basil, bay leaf, and oregano. Stir to combine. Place the cover on the slow cooker and cook on low for 5-7 hours, or until the vegetables are soft.
4 cups chicken broth, 2 (14 oz) each cans diced tomatoes, 1 cup finely diced celery, 1 cup finely diced carrots, 1 medium onion, 2 tablespoons fresh basil, 1 bay leaf, 1 teaspoon dried oregano
An hour before you are ready to serve, transfer half of the soup to a blender or a food processor and process until smooth. Return the mixture to the slow cooker.
In a saucepan, melt the butter. Whisk in the flour and cook for a minute. Slowly whisk in about 1 cup of the soup from the slow cooker. Add an additional 3 cups of soup and stir until smooth. Mix back into the slow cooker.
1/2 cup butter, 1/2 cup flour
Stir in the Parmesan cheese, warmed half and half, and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour.
1 cup freshly grated Parmesan cheese, 2 cups half and half, 2 tablespoons fresh basil, Salt and pepper

Notes

adapted from Recipe Shoebox

SUBSTITUTIONS: You can use vegetable broth to make this soup vegetarian, but I love the flavor that the chicken broth brings. If you don’t have half and half, part milk and part cream will work. Or use a combination of evaporated milk and regular milk.

FREEZE: I would not suggest freezing this soup. Because of the dairy in the soup. The texture will become grainy.

STORE: Store any leftovers in the refrigerator for 3-5 days.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition