This Slow Cooker Tomato Basil Soup Recipe has consistently been one of the most favored dishes on The Rebel Chick for many years. It utilizes fresh tomatoes rather than canned ones! This Tomato Basil Soup is a simple yet delightful comfort food, making it an ideal choice for a crockpot meal.
This is the essence of comfort food: a colorful, nutritious soup paired perfectly with a grilled cheese sandwich. This soup is sure to become a staple for winter dinners and is an excellent way to make use of those fresh tomatoes from the garden.
With just a few ingredients, it delivers remarkable results! The essential components include several pounds of beautifully ripe red tomatoes, an abundance of aromatic fresh basil, and a generous amount of garlic to create a soup that tastes incredibly fresh.
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Ingredients
- 6 Cups Tomatoes pureed OR sub in 3 cans diced
- 1 Cup Onion diced
- 4 Cups Chicken Broth
- ¼ Cup Basil fine chopped
- 1 teaspoon Oregano
- 2 Cups Half and Half
- ½ Cup Flour
- ½ Cup Butter
- 1 Cup Parmesan Cheese fresh grated
- Salt & Pepper to taste
Instructions
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If using fresh tomatoes, puree up 6 full cups and don’t drain any liquid. (if using cans, don’t drain liquid) Pour into slow cooker.
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Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
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About ½ hour before you’re ready to serve, make up a quick roux. Use a small saucepan over low heat to melt butter, add the flour and stir for about 3-5 minutes. Don’t let this burn! Add in 1 cup of cooked soup and stir until super smooth.
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Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
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Continue to cook on low for about 30 minutes until soup is thickened.
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Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.