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Crock Pot Tomato Basil Soup uses a lot of pantry staple ingredients so it comes together quickly and easily. You can also make it on the stove top too.
Why You’ll Love This Recipe
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. I’m also ready for more simplified meals and cooking.
Today’s recipe for Crock Pot Tomato Basil Soup is a perfect way to transition to simple, delicious meals. Emphasis on simple, because there isn’t much easier than making soup in the crockpot.
Ingredients Needed
- Petite diced tomatoes. I use canned tomatoes but you can also use chopped, fresh tomatoes.
- Vegetables. Celery, carrots, onions.
- Dried Oregano
- Fresh Basil Leaves. If using dried basil use half the amount of fresh.
- Chicken broth
- Flour
- Parmesan Cheese
- Butter
- Half and half. If you don’t have half and half available you can use half milk and half heavy cream.
- Salt and pepper to taste.
What is a Roux?
- This soup uses a roux to thicken the soup. A roux is a combination of melted butter and flour. 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.
How to Make Crock Pot Tomato Basil Soup
- 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 or whisk until smooth.
- Put all the liquid 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.
Crock Pot Tomato Basil Soup Variations
- Less creamy: If you prefer your tomato soup less creamy, leave out the roux and the milk.
- Vegetarian: You can use vegetable broth instead of chicken broth.
- Dairy Free: Use coconut milk instead of half and half, it won’t be as creamy but still delicious. Use a dairy free butter substitute.
- Fresh Tomatoes: If you have an abundance of tomatoes in your garden you can use fresh diced tomatoes instead of canned tomatoes. You will need 5-6 cups of diced tomatoes.
Serve this with:
For a smoother, creamier soup.
If you prefer a smoother, creamier tomato basil soup, use one of these methods.
Blender Method:
- Allow the soup to cool first, so there is no steam.
- Place soup in a high powered blender, about halfway full.
- Remove the center cap of the blender lid and hold a towel over the blender lid.
- Blend. Pour into a bowl or back into the crock pot and repeat with remaining soup.
- Overfilling the blender can cause the soup to explode all over your kitchen!! Trust me on this one.
Immersion Blender:
Place the immersion blender right into the crockpot and blend until desired consistency.
Frequently Asked Questions
Place tomatoes, chicken broth, celery, onions and carrots large soup pot.
Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
Make roux in another pan following directions below.
Add a cup of hot soup into roux and stir to dissolve.
Pour in 3 more cups. Pour mixture back into soup pot.
Add Parmesan cheese, warm half and half, oregano, basil and whisk to blend.
Gently simmer an additional 15-20 minutes on low, stirring occasionally.
Salt and pepper to taste.
Because of the dairy in it, I find that freezes better if you do so before adding in the roux and cheese.
Allow the soup to cool completely, then pour into a freezer-safe container or zippered freezer bags.
It will freeze for 3-6 months.
Thaw in the refrigerator.
Warm on the stove top or in the crockpot and continue with adding the roux.
Stored in an airtight container in the refrigerator, it will last for 4-5 days.
If you did not warm your half and half before adding it in the soup may curdle.
Try these other crock pot recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Crockpot Tomato Basil Soup
Ingredients
- 45 oz petite diced tomatoes with juice
- 1 cup celery finely diced
- 1 cup carrots finely chopped
- 1 cup onions finely diced
- 1 tsp oregano finely diced
- 1/4 cup fresh basil minced
- 4 cups chicken broth
- 1/2 cup flour
- 1 cup Parmesan Cheese freshly grated
- 1/2 cup butter
- 2 cups 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.
Tips & Notes:
Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
Make roux in another pan following directions below.
Add a cup of hot soup into roux and stir to dissolve.
Pour in 3 more cups. Pour mixture back into soup pot.
Add Parmesan cheese, warm half and half, oregano, basil and whisk to blend.
Gently simmer an additional 15-20 minutes on low, stirring occasionally.
Salt and pepper to taste.
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Nutrition Facts:
Carol J Jewett-Baer says
My family loves this soup! When I make this it disappears quickly. I love that it is so easy to make.
Marzette Murray says
I dont like tomato soup but love this
Leigh Anne says
So glad you love it!
Dawn says
How long does this soup last in the refrigerator?
Thanks
Leigh Anne says
2-3 days
divya sharma says
These are so adorable! I have a Walking Dead premier party to go to… now I know what I’m making!