Crockpot Tomato Basil Soup is one of the most popular soup recipes on my blog! Tomato basil soup is one of the original comfort foods.
I love the holidays. Having my kids home and all the craziness that comes with it. I loved all the cooking, baking, eating, playing, and partying that went on. But I am also ready to get back to a regular routine. It’s the same feeling I have each September a long summer full of fun, ready for order and routine.
And I’m also ready for more simplified meals and cooking. My Crockpot Tomato Basil Soup is a perfect way to transition to simply delicious meals. Emphasis on simple, because there isn’t much easier than making soup in the crockpot. And this deliciously creamy tomato basil soup brings back a lot of great memories for me. One of my favorite childhood meals was tomato soup and grilled cheese. My favorite comfort food.
How to Make Crockpot Tomato Basil Soup
This soup is a combination of canned diced tomatoes, celery, carrots and onions. You put those ingredients in the crockpot with chicken broth. Allow to cook on low for 5 to 7 hours. Then, about 30 minutes before you want to serve it, You thicken it with a roux. A roux is a combination of butter and flour. The flour thickens while the fat, in this case butter, ads flavor and makes the flour dissolve in the soup without clumping. If you need a gluten free option, you can use cornstarch.
Next add a cup of hot soup broth into the roux.
Then add in 3 more cups and stir until smooth. Pour thickened soup broth bak into the crockpot. Next comes a cup of Parmesan cheese, warmed half and half, and pepper. Then add in fresh basil and dried oregano.
Finally, cover and allow to cook for another 30 minutes. Season with salt and pepper to taste. And you are ready to eat.
Garnish your bowl of crockpot tomato basil soup with more cheese and serve it with a yummy, crusty bread like my easy french bread.
Crockpot Tomato Basil Soup Recipe
Crockpot Tomato Basil Soup
Ingredients
- 45 oz petite diced tomatoes with juice
- 1 C celery finely diced
- 1 C carrots finely chopped
- 1 C onions finely diced
- 1 tsp oregano finely diced
- 1/4 C fresh basil minced
- 4 C chicken broth
- 1/2 C flour
- 1 C Parmesan Cheese freshly grated
- 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.
Video
Nutrition
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How long does this soup last in the refrigerator?
Thanks
2-3 days
These are so adorable! I have a Walking Dead premier party to go to… now I know what I’m making!
Making this as I type this. Smells amazing. I did make a few adjustments though. I used fresh tomatoes because I needed to use them up. I just mashed them up a little after dicing so I could get some juice out of them. I didn’t use celery because I hate it, and I added garlic. With the roux, instead of adding the soup into it, I added the half and half and allowed it to thicken a tad, and just to added that to the crock pot. I added spinach and a pinch of red pepper flake. Hope it’s good!
Hi Leigh Anne,
I’m making this today and am wondering how leftovers are! I live by myself so I can’t eat it all at one time. 🙂
Thanks for the recipe!
It makes great leftovers. If you find it is a little thick after being in the refrigerator. Add a little extra milk to it when warming it up.
Sorry I don’t
Yup, a Best Of The Weekend party fave for sure! I am featuring this as well when the party goes live at 8PM EST. 🙂 Have a great weekend!! xo
Leigh Anne, This was one of my favorites on the BOTW party. It will be featured this week. The party goes live at 10pm CST tonight. Thanks, Nichi – The Mandatory Mooch
Leigh Anne, Oh my goodness…this soup looks like a great meal for a cold winter day. Thanks for linking up to Best of the Weekend. So glad you could join us!! Nichi -The Mandatory Mooch
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
Sounds like pretty good odds to me! Thanks!
Just had this soup for dinner – so good! It will definitely be a family favorite. Thank you!
So glad your family enjoyed it!! Love to hear it.
This soup was fantastic!!! I’m sure it’ll become a family staple – thanks for sharing! 🙂
So glad you liked it – we love it at our house!! Thanks for letting me know.
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).
I have not frozen it but have frozen other recipes with cream and they were fine.
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.
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.
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 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!
This soup is delicious! I think it is the best soup I have eaten in my whole life! Thanks for the recipe!
I just finished making this but used dried basil and oregano instead. Super easy and delicious. Thanks for the recipe!
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:)
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 🙂
Yum! I can’t wait to make this soup and pair it with some grilled gruyere, white cheddar & bacon sandwiches!!
Sounds delicious!
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
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.
My favorite soup. However, I make it on top of the stove. In fact I have a pot on the stove right now.
Yum!
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!
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.
Nothing quite like a nice hot bowl of soup on a cold day. Looking to try this soon.
Thanks