This Slow Cooker Tomato Basil Soup Recipe uses fresh tomatoes – not canned!
Slow Cooker Tomato Basil Soup
You have them too, huh? All these awesome tomatoes fresh from the garden. But, no clue what else other than salad and burgers to use them for, right? How about some Tomato Basil Soup? Throw it in the slow cooker and, super easy peasy too! This is a great tomato basil soup recipe not just because it’s easy my foodie lovers. In the winter, when those tomatoes aren’t popping out of the garden, you can switch it to cans and it still tastes great! And, we all love anything the slow cooker turns into a mouth full of yum, right? Right! So, let’s get to it…
Tomato Basil Soup Recipe
- 6 Cups Tomatoes (pureed - OR sub in 3 cans diced)
- 1 Cup Onion (diced)
- 4 Cups Chicken Broth
- ¼ Cup Basil (fine chopped)
- 1 TSP Oregano
- 2 Cups Half and Half
- ½ Cup Flour
- ½ Cup Butter
- 1 Cup Parmesan Cheese (fresh grated)
- Salt & Pepper (to taste)
- 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.
- Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
- About ½ hour before you're ready to serve, make up a quick roux. Use small saucepan over low heat to melt butter, add 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.
- Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
- Continue to cook on low for about 30 minutes until soup is thickened.
- Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.
Grill up some cheese sammies and serve hot!
See, comfort food! We make this using our fresh tomatoes in the summer and use cans in the winter. It’s awesome after being outside building snowmen with the kiddos on cold days too!
What’s your favorite Slow Cooker Meal?