Slow Cooker Tomato Basil Soup

Name: Slow Cooker Tomato Basil Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 -8 servings
Ingredients: 2 cans cans (14-ounces each) petite diced tomatoes; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 1 teaspoon dried oregano; 1 tablespoon dried basil; 4 cups low-sodium chicken broth; 1 bay leaf; ¼ cup butter; ½ cup flour; 1 cup freshly grated Parmesan cheese; 2 cups fat free or regular half-and-half; 1 teaspoon salt; ½ teaspoon black pepper; Croutons for serving

User Reviews

4.7

87 reviews

Excellent

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings
6 -8 servings
Course
Soup
Cuisine
American

Slow Cooker Tomato Basil Soup

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

65 people made this

Print

19 people printed this

Save this

52 people saved this

Ingredients

Servings

2 cans cans (14-ounces each) petite diced tomatoes undrained
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups low-sodium chicken broth
1 bay leaf
¼ cup butter
½ cup flour
1 cup freshly grated Parmesan cheese
2 cups fat free or regular half-and-half lightly warmed
1 teaspoon salt
½ teaspoon black pepper
Croutons for serving

Add to Shopping List

Instructions

In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. The mixture will be crumbly, but that's ok.
Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
Cover and cook on low for 30 minutes until ready to serve (at this point, you can blend for smoother texture, if desired). Serve with homemade croutons, if desired (and trust me, you'll want to desire it).

Notes

Tomatoes: you can use regular diced tomatoes if you don't have or can't find petite diced, but if you have the option, go for the petite diced. The smaller size of the tomatoes meshes better with the finely diced vegetables.

Nutrition Information

Show Details

Serving 1 Serving Calories 370kcal (19%) Carbohydrates 30g (10%) Protein 16g (32%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 62mg (21%) Sodium 1013mg (42%) Fiber 5g (20%) Sugar 9g (18%)