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.
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.
Add in a cup of the hot soup and mix.
Then 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.
Cover and allow to cook for another 30 minutes or so. Season with salt and pepper to taste.
Garnish with more cheese and serve with a yummy, crusty bread.
Enjoy!
Leigh Anne
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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
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Nothing quite like a nice hot bowl of soup on a cold day. Looking to try this soon.
Thanks
Sorry, could you tell me what half and half is please?
It is a dairy product that is made of half milk and half light cream. It is available in the dairy section of the grocery store with the whip cream etc.
I am doing dairy free right now, any recommendations on what to substitute the half and half with! {I can omit the Parmasean but would like it a little creamy!}
Shannon, I would probably just leave it out. You could try some coconut milk but that would change the flavor.
Use rice milk, almond milk or soy milk!
At health food stores they have tofu and other non dairy subs.
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:)
I don’t care for whole tomatoes or tomato slices either but love this soup!
My favorite soup. However, I make it on top of the stove. In fact I have a pot on the stove right now.
Yum!
Can you tell me what the yield is/how many servings this will make? Also, does it freeze well?
Can serve 4 -6 depending on the size serving.
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
Yum! I can’t wait to make this soup and pair it with some grilled gruyere, white cheddar & bacon sandwiches!!
Sounds delicious!
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
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:)
Hope you enjoy it as much as we did – let me know how it works with the Greek yogurt!
It was tasty it was thick which is how I like my soups so it depends on preference. Thanks:)
I just finished making this but used dried basil and oregano instead. Super easy and delicious. Thanks for the recipe!
This soup is delicious! I think it is the best soup I have eaten in my whole life! Thanks for the recipe!
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!
Tell your father in law that tomatoes are not a vegetable – they are a fruit!! Glad you enjoyed it!
Mmmm I love tomato soup, and using the crockpot makes it even better. I have a stove top recipe but will have to try this one. Thank you for sharing.
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.
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!
So glad that your club enjoyed it. Love the idea of a Crock Pot Club!! Will check out your Facebook page. Thanks for linking to my page.