Slow Cooker Tomato Basil Soup
User Reviews
4.7
Slow Cooker Tomato Basil Soup
Description
The soup begins with tomatoes, finely diced vegetables, oregano, dried basil, chicken broth, and a bay leaf slow cooked for several hours until the vegetables soften and meld. The slow cooking extracts natural sweetness and deepens the tomato base.
A classic flour and butter roux is prepared separately and gradually incorporated with hot soup to add creaminess without clumps. Parmesan cheese enriches the flavor and half-and-half adds smoothness and body to the soup. Salt and pepper are adjusted to taste. The soup can be blended for a smoother consistency if desired.
Serve the soup hot with homemade or store-bought croutons to add crunch contrast. It's suitable as a warming appetizer, light lunch, or paired with sandwiches for a simple meal.
Using petite diced tomatoes enhances texture integration with the finely diced vegetables. Regular diced tomatoes can be substituted but may alter mouthfeel. The soup can be kept warm in the slow cooker or reheated gently to preserve the creamy consistency.
Ingredients
- 2 cans cans (14-ounces each) diced tomatoes undrained, petite
- 1 cup celery finely diced
- 1 cup carrot finely diced
- 1 cup onion finely diced
- 1 teaspoon oregano dried
- 1 tablespoon basil dried
- 4 cups chicken broth low-sodium
- 1 bay leaf
- ¼ cup butter
- ½ cup flour
- 1 cup Parmesan Cheese freshly grated
- 2 cups half-and-half lightly warmed, fat free or regular
- 1 teaspoon salt
- ½ teaspoon black pepper
- croutons for serving
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
- Petite diced tomatoes are preferred for a finer texture but regular diced tomatoes can be used if necessary.
- Finely dice the celery, carrot, and onion for even cooking and a smooth soup base.
- Slow cook for 5-7 hours until vegetables are tender for best flavor development.
- Blend if desired to create a smooth soup consistency before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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