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Slow Cooker Tomato Soup Recipe

Slow Cooker Tomato Basil Soup Recipe

Course Appetizer
Author Jenn Quillen


  • 6 Cups Tomatoes pureed OR sub in 3 cans diced
  • 1 Cup Onion diced
  • 4 Cups Chicken Broth
  • 1/4 Cup Basil fine chopped
  • 1 TSP Oregano
  • 2 Cups Half and Half
  • 1/2 Cup Flour
  • 1/2 Cup Butter
  • 1 Cup Parmesan Cheese fresh grated
  • Salt & Pepper to taste


  1. 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.
  2. Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
  3. About 1/2 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.
  4. Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
  5. Continue to cook on low for about 30 minutes until soup is thickened.
  6. Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.