Tomato Basil Soup Recipe {Slow Cooker or Stove Top}

The Tomato Basil Soup

Many of you have probably already tried this soup or a similar version. It seems to be quite the popular one to bring to a pot luck! I really like this version because it has slightly less fat and a good amount of veggies in it too. But it is still just as delicious, if not more so! A fresh, creamy, tomato and veggie soup…

I also appreciate the instructions for cooking on the stove top or the slow cooker. Sometimes I just don’t plan ahead enough to take advantage of the slow cooker method! Hence, my pictures are of the stove top…

Trust me, this recipe is a keeper!

Recipe slightly adapted from Mel’s Kitchen Cafe and Today’s Mama

Tomato Basil Soup Recipe {Slow Cooker or Stove Top}

A fresh, creamy, tomato and veggie soup

5 / 5 ( 1 Review )

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Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours 20 minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• 2 14-ounce each cans petite diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 4 tablespoons butter
• ½ cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups fat free half-and-half warm
• 1 teaspoon salt
• ¼ - ½ teaspoon black pepper
• Croutons for serving optional
• Shredded Parmesan for serving optional

Instructions

Slow Cooker

• In a 5-quart slow cooker, combine the tomatoes, celery, carrots, onions, oregano, basil, broth, and bay leaf. Cover and cook on low for 5-7 hours until the vegetables are tender.
• About 45 minutes before serving, prepare a roux. Melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.
• Whisking constantly, slowly stir in 1 cup (or a ladle-full) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladle-full and stir again until smooth. Add another cup or two and stir until smooth.
• Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
• Cover and cook on low for 30 minutes until ready to serve.

Stove Top

• Heat 1/4 cup vegetable oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
• While soup simmers, prepare a roux. Melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes.
• Whisking constantly, slowly stir in 1 cup (or a ladle-full) of the hot soup. Whisk until smooth and bubbly. Add another cup or ladle-full and stir again until smooth. Add another cup or two and stir until smooth.
• Add mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed.
• Simmer over low heat 15-20 minutes, stirring occasionally.

Nutrition

Calories: 316kcal | Carbohydrates: 33g | Protein: 16g | Fat: 15g | Sodium: 1040mg | Fiber: 5g | Sugar: 13g