This Slow Cooker Tomato Basil Soup Recipe has been a favorite on The Rebel Chick for many years. It uses fresh tomatoes instead of canned ones! This easy recipe is perfect for comfort food and makes a great crockpot soup.
This is how you enjoy comfort food. A colorful, healthy soup paired with a grilled cheese sandwich. This soup is sure to be a star at winter dinners and is a fantastic way to use fresh tomatoes from the garden.
It needs just a few ingredients but delivers incredible flavor! The main ingredients are several pounds of bright red ripe tomatoes, plenty of fresh basil, and a good amount of garlic for a deliciously fresh 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.