This Slow Cooker Tomato Basil Soup Recipe has been one of my most popular recipes on The Rebel Chick for YEARS. Recipe Uses Fresh Tomatoes instead of canned! This Tomato Basil Soup recipe is an easy Comfort Food recipe, and the perfect crockpot soup recipe!
This is how you do comfort food. A vibrant, healthy soup with a grilled cheese to accompany it. This soup will likely become a highlight of winter dinners, and it’s a great way to use all those garden fresh tomatoes.
It requires minimal ingredients but yields such amazing results! The key ingredients include several pounds of gorgeously red ripe tomatoes, lots of flavorful fresh basil, and a fair amount of garlic for a perfectly fresh tasting soup.
Ingredients
- 6 Cups Tomatoes pureed OR sub in 3 cans diced
- 1 Cup Onion diced
- 4 Cups Chicken Broth
- ¼ Cup Basil fine chopped
- 1 teaspoon Oregano
- 2 Cups Half and Half
- ½ Cup Flour
- ½ Cup Butter
- 1 Cup Parmesan Cheese fresh grated
- Salt & Pepper to taste
Instructions
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If using fresh tomatoes, puree up 6 full cups and don’t drain any liquid. (if using cans, don’t drain liquid) Pour into slow cooker.
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Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
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About ½ hour before you’re ready to serve, make up a quick roux. Use a small saucepan over low heat to melt butter, add the flour and stir for about 3-5 minutes. Don’t let this burn! Add in 1 cup of cooked soup and stir until super smooth.
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Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
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Continue to cook on low for about 30 minutes until soup is thickened.
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Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.