Crock Pot Tomato Basil Soup

tomato basil soup

I’m ready.  I’m ready for 2013.  Ready or not I guess it’s here!

We had a wonderful holiday at our house.  I LOVED having three of my five kids home and I loved all the craziness that comes with it.  I loved all the cooking, baking, eating, playing, partying etc. that we had.  But I am also ready to get back to a regular routine.  It’s the same feeling I have each September.  Ready for order and routine.

I’m also ready for more simplified meals and cooking. Today’s recipe for Crock Pot Tomato Basil Soup is a good one for that.  Soup made in the crock pot.  One of my favorite childhood meals was tomato soup and grilled cheese.  It is comfort food for me.

This soup is a combination of canned diced tomatoes, celery, carrots and onions put in the crock pot with chicken broth.  Allow to cook on low for 5-7 hours.

Tomato Basil Soup

About 30 minutes before you want to serve it you will make a roux  - a combination of butter and flour.  For a gluten free version you can use cornstarch instead of flour.

Tomato Basil Soup

Add in a cup of the hot soup and mix.

Tomato Basil SoupThen add in 3 more cups and stir until smooth.  Put it all back into the  crock pot.  Add in a cup of Parmesan cheese, warmed half and half and pepper.  Add in oregano and fresh basil.

Tomato Basil Soup

Cover and allow to cook for another 30 minutes or so.  Season with salt and pepper to taste.

Tomato Basil SoupGarnish with more cheese and serve with a yummy, crusty bread.

Tomato Basil SoupCheck out my favorite crock pot here.

 Enjoy!
Leigh Anne

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Crock Pot Tomato Basil Soup

Prep Time: 20 minutes

4-6

Ingredients

  • 3 - 15 oz. cans of petit diced tomatoes, with juice
  • 1 C finely diced celery
  • 1 C finely chopped carrots
  • 1 C finely diced onions
  • 1 tsp dried oregano
  • 1/4 C fresh basil, minced
  • 4 C chicken broth
  • 1/2 C flour
  • 1 C freshly grated Parmesan Cheese
  • 1/2 C butter
  • 2 C half and half, warmed
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Put tomatoes, celery, carrots, onions and chicken broth into crock pot.
  • Cover and cook on Low for 5-7 hours.
  • Thirty minutes before serving make the roux.
  • Melt butter over low heat in a skillet and add in flour.
  • Stir constantly for about 5 minutes
  • Slowly add in 1 cup of hot soup.
  • Add in 3 more cups of soup and stir until smooth.
  • Put all back into the crock pot.
  • Stir and add Parmesan cheese, warmed half and half, salt and pepper
  • Add in oregano and basil.
  • Cover and let cook on low for another 30 minutes or until ready to serve.

Recipe adapted from:Dinnertool

For other easy crock pot meals check out these recipes:
Crock Pot Honey Sesame Chicken

Crock Pot Cashew Nut Chicken (gluten free)

Brisket Tacos with Mango BBQ Sauce

 

  Teriyaki Chicken in the Crock Pot

 

 

Shared at:

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Comments

  1. Trisha says

    Mmmm this looks wonderful. And this is coming from someone who does not like tomatoes! But I like “tomatoey” things like salsa. Thanks for posting:)

  2. Mary Anne Best says

    My favorite soup. However, I make it on top of the stove. In fact I have a pot on the stove right now.

  3. Karen says

    I saw this recipe on another blog and made it for our office Christmas party and it got rave reviews, but there were no leftovers for the family to try. I made it again over winter break and my husband, who hates tomato soup, loved it! I think it’s more like a bisque or cream soup which are my favorites. We will definately make this again and again. By the way, there is also a version to make it on the stove top. I made it by crockpot the first time for the office to keep it warm up here and then on the stove at home and it took only 30 minutes to heat up! – Karen

  4. D'Ann says

    Yum! I can’t wait to make this soup and pair it with some grilled gruyere, white cheddar & bacon sandwiches!!

  5. says

    This is beautiful! You are a featured favorite this week on Saturday Show & Tell at Cheerios and Lattes! Thanks so much for sharing last week, we can’t wait to see what you’ve been up to this week!
    Have a great weekend,
    Mackenzie :)

  6. says

    Hi! This is in my crockpot right now! Can’t wait to try it I’m substituting Greek yogurt for the 1/2 and 1/2 so hopefully it turns out just as yummy:)

  7. Julieanne says

    I just finished making this but used dried basil and oregano instead. Super easy and delicious. Thanks for the recipe!

  8. Chalene says

    I really, really liked this! So did my mother in law, but my father in law wouldn’t try it because he could see it contained veggies (yeah, I know it was “tomato” soup!). I think if I were to have this again, I would puree most of the soup if not all. It was very good and very creamy. Don’t want to know how many calories were in this, though! I did 1 c. milk and 1 c. cream because this is what I had on hand and it turned out just fine. I would like to try and slim this down a bit next time. I might try the plain yogurt idea! Thanks Leigh Ann!

  9. says

    I wanted to add that if you have a gluten-allergy, cornstarch may not be the best bet. It does not have gluten, however it can cause issues. For me of course, it does! :( I have added almond milk which is not hard on my stomach.

  10. Claudia says

    Loved the soup! We made it yesterday in our Crock pot Club. We are a bunch of moms that meet once a week to make a meal together. Check out our Facebook page.. The Crock Pot Ladies, Port Washington, NY. We posted your recipe with a link to your page. I am sure we will visit your website again for more recipes… Thanks!

    PS: I am putting the leftovers in a blender tonight to make it smoother so the kids will eat it! I will also put croutons on top.. Delicious!

  11. rouge says

    Have you frozen this, and if so, did it curdle when you rewarmed. I make crock-pot meals so I can freeze several servings, and I would love this soup on a day when I’m wearing ice packs. (Sometimes, it hurts to cook).

  12. Suzanne says

    This was really good. Out of our nine kids only 2 weren’t too sure of it. In my book that’s a good enough home run for me. AND I was able to use the veggies that I harvested out of my garden!
    Thanks!
    Suzanne

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