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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Main Dishes / Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup

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By: Leigh Anne WilkesPosted: 10/13/20Updated: 10/13/20

This post may contain affiliate links. Please see disclosure policy here.

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.

We love to make soup in our crock pot and this Crock Pot Chicken Tortilla Soup is another family favorite.  Slow Cooker Chicken Tortellini Soup is a fun twist of traditional chicken noodle soup and Slow Cooker Steak Soup is rich and hearty.

bowl of tomato basil soup

The holidays are upon us and that means lots of cooking!  I love all the planning and cooking that goes into making holiday gatherings and meals special and memorable but I’m always ready for a little break from it afterwards.  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.

two bowls of tomato basil soup

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.
  • Thirty minutes before you want to serve it you will thicken it with a roux.  A roux is a combination of melted butter and flour.  In a frying pan, combine the two and stir.  The flour thickens while the fat, in this case butter, adds flavor and makes the flour dissolve in the soup without clumping.  If you need a gluten free option, you can use cornstarch or a gluten free flour.

making a roux

  • Next add a cup of hot soup broth into the roux.

adding soup into roux

  • Then add in 1 – 2 more cup and stir until smooth.  Pour thickened soup broth back into the crockpot.

thickening tomato basil soup

 

  • Add in a cup of shredded Parmesan cheese, warmed half and half, and pepper.  Then add in fresh basil and dried oregano. Warming the half and half prevents it from separating and curdling in the soup.

adding cheese into soup

  • Finally, cover and allow to cook for another 30 minutes.  Season with salt and pepper to taste.  And you are ready to eat.

overhead shot of crock pot tomato basil soup

 

Garnish your bowl of crockpot tomato basil soup with more cheese and serve it with a yummy, crusty bread like my easy french bread.

closeup of a bowl of tomato soup

Things to serve with Crock Pot Tomato Basil Soup:

  • Cheesy Bread
  • Pizza Grilled Cheese
  • Nacho Grilled Cheese
  • Cheesy Garlic Bread

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Crockpot Tomato Soup Recipe

4.6 from 10 votes

Crockpot Tomato Basil Soup

Recipe From: Leigh Anne Wilkes
Simmering is a slow cooker makes a perfectly flavored tomato basil soup.
serves: 10 servings
Prep:20 minutes
Cook:5 hours
Total:20 minutes
Rate Recipe

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.

Nutrition Facts:

Calories: 228kcal (11%) Carbohydrates: 10g (3%) Protein: 6g (12%) Fat: 17g (26%) Saturated Fat: 11g (69%) Cholesterol: 51mg (17%) Sodium: 848mg (37%) Potassium: 247mg (7%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 2755IU (55%) Vitamin C: 9.4mg (11%) Calcium: 185mg (19%) Iron: 0.8mg (4%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course
Cuisine:American
Keyword:crockpot tomato basil soup, crockpot tomato soup
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted January 4, 2013

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

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overhead shot of two bowls of tomato soup

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Small Batch Brownies

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  1. Carol J Jewett-Baer says

    Posted on 12/27 at 6:18 am

    My family loves this soup! When I make this it disappears quickly. I love that it is so easy to make.

    Reply
  2. Marzette Murray says

    Posted on 11/15 at 2:22 pm

    I dont like tomato soup but love this

    Reply
    • Leigh Anne says

      Posted on 11/16 at 4:27 pm

      So glad you love it!

      Reply
  3. Dawn says

    Posted on 1/4 at 4:50 am

    How long does this soup last in the refrigerator?
    Thanks

    Reply
    • Leigh Anne says

      Posted on 1/4 at 8:21 am

      2-3 days

      Reply
  4. divya sharma says

    Posted on 3/7 at 11:10 pm

    These are so adorable! I have a Walking Dead premier party to go to… now I know what I’m making!

    Reply
  5. Hannah says

    Posted on 2/10 at 1:46 pm

    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!

    Reply
  6. Alyssa says

    Posted on 11/2 at 7:39 am

    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!

    Reply
    • Leigh Anne says

      Posted on 11/2 at 7:54 am

      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.

      Reply
  7. Leigh Anne says

    Posted on 1/26 at 4:33 pm

    Sorry I don’t

    Reply
  8. Claire @ A Little Claireification says

    Posted on 1/10 at 3:49 pm

    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

    Reply
  9. Nichi - The Mandatory Mooch says

    Posted on 1/10 at 1:52 pm

    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

    Reply
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