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Creamy Tomato Basil Soup

This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop.

Prep Time
30 mins
Cook Time
6 hrs 30 mins
Total Time
6 hrs 50 mins
Servings: 6 servings
Calories: 1391 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

Tomato soup base
  • 30 oz canned diced tomatoes including the juices in the can
  • 15 oz can tomato sauce
  • 3 Tbsp tomato paste
  • 1 medium yellow onion diced
  • 2 - 3 cloves garlic minced
  • 1/4 cup chopped fresh basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups reduced sodium chicken broth
Roux
  • 3 Tbsp unsalted or salted butter
  • 3 Tbsp all purpose flour
  • 12 oz can evaporated milk
  • 1 cup heavy cream
  • 1 1/2 cups grated Parmesan cheese freshly grated from a wedge of Parmesan tastes best

Instructions

Basic tomato soup
    Cup of Yum
  1. To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth.  Whisk or stir to combine.
  2. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Blend
  1. About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth.  If using a traditional blender, transfer soup back to the slow cooker after blending.
Make roux
  1. In a small saucepan over MED heat, add butter.  Once melted, whisk in flour.  Cook for 1 minute, whisking often.  Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly.  Stir in parmesan cheese until melted.
  2. Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.
Heat through and thicken slightly
  1. Don’t cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.
Serve
  1. Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.

Notes

  • This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it's hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you'll need to take some precautions.
  • Instant Pot Directions:
  • Stovetop Directions:
  • Recipe makes enough for 6 servings of approximately 1.5 - 2.5 cups.
  • Soup can be made ahead and frozen, see above post under the headings "making tomato soup ahead of time" and "freezing".
  • Recipe has been updated, but if you were a fan of the old version, I've included it below this recipe card for your convenience.
  • This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it's hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you'll need to take some precautions.
  • Let the soup cool a little bit, so there is less steam.
  • Only fill up your blender about halfway.
  • Remove the center cap of the blender lid.
  • Use a kitchen towel to hold the blender lid on.
  • Blend, then pour into a bowl.
  • Repeat with remaining soup.
  • Select "saute", then add a drizzle of olive oil. Cook onion until softened, about 3 minutes.
  • Add garlic and cook about 30 seconds.
  • Add all other tomato soup base ingredients listed above.
  • Cancel "saute". Give a gentle stir. Secure lid and make sure the valve is set to the "sealing" position.
  • Select "manual" or "pressure cook" and press the +/- buttons to choose 8 minutes.
  • Once the time has elapsed, carefully move the valve to the "venting" position. When the pin has dropped and you can remove the lid, do so safely.
  • Blend.
  • Make roux as indicated in recipe above, then pour into the soup.
  • Select "saute" and if your pot has a "low" option, choose that. Stir soup and cook for a few minutes, until thickened slightly and combined well.
  • Serve and enjoy.
  • To a large dutch oven or whichever pot you normally cook soup in, add a drizzle of olive oil and heat over MED heat.
  • Add onion and saute until softened, about 3-4 minutes. Add garlic and saute about 30 seconds.
  • Add remaining tomato soup base ingredients listed above, then stir and bring soup to a low boil.
  • Reduce heat to a high simmer and cook uncovered for about 15 minutes or so, stirring occasionally.
  • While soup is simmering, make roux as indicated in recipe above.
  • Blend soup.
  • Pour the roux mixture into the soup and stir to combine well.
  • Simmer for a few minutes, until thickened slightly and smooth.
  • Serve and enjoy.

Nutrition Information

Calories 1391kcal (70%) Carbohydrates 95g (32%) Protein 67g (134%) Fat 85g (131%) Saturated Fat 51g (255%) Polyunsaturated Fat 3g Monounsaturated Fat 26g Trans Fat 1g Cholesterol 305mg (102%) Sodium 2066mg (86%) Potassium 3089mg (88%) Fiber 3g (12%) Sugar 83g (166%) Vitamin A 3854IU (77%) Vitamin C 38mg (42%) Calcium 2321mg (232%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 1391

% Daily Value*

Calories 1391kcal 70%
Carbohydrates 95g 32%
Protein 67g 134%
Fat 85g 131%
Saturated Fat 51g 255%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 26g 130%
Trans Fat 1g 50%
Cholesterol 305mg 102%
Sodium 2066mg 86%
Potassium 3089mg 66%
Fiber 3g 12%
Sugar 83g 166%
Vitamin A 3854IU 77%
Vitamin C 38mg 42%
Calcium 2321mg 232%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.