Slow Cooker Tomato Soup with Fresh Tomatoes

This Slow Cooker Tomato Soup with Fresh Tomatoes Recipe Uses Fresh Tomatoes instead of canned! Tomato Basil Soup is an easy Comfort Food recipe, and the perfect crockpot soup recipe!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 5 30

Servings servings

Calories 393kcal

Author Jennifer

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

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 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.
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.

Nutrition