Tomato Basil Soup Recipe {Slow Cooker or Stove Top}

5 / 5 (1 review) 3 Comments

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…

the tomato basil 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…

make delicious tomato basil soup

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}

5 / 5 (1 review)
Prep Time: 20 mins | Cook Time: 5-7 hrs
Serves: 6-8

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
  • 1/2 cup flour
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fat free half-and-half, warm
  • 1 teaspoon salt
  • 1/4 - 1/2 teaspoon black pepper
  • Croutons for serving (optional)
  • Shredded Parmesan for serving (optional)

Instructions

  1. Slow Cooker:
  2. [/ffd_title]
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and cook on low for 30 minutes until ready to serve.
  8. Stove Top:
  9. [/ffd_title]
  10. 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).
  11. 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.
  12. 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.
  13. 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.
  14. Simmer over low heat 15-20 minutes, stirring occasionally.
Ingredients: Carrots, Cheese, Tomato
Meal Type: Main Dish, Fall, Winter, Egg Free
Categories: Soups and Chilis, Vegetables, Slow Cooker, Stove Top

Comments & Reviews

  • Monica

    Melanie-

    I still have tomatoes in my garden. How many fresh tomatoes would you put in this soup?

    • Melanie

      I’m not sure how well fresh tomatoes would do in this soup. I have only used the canned diced ones with the juice.
      I guess you could try dicing the tomatoes, saving as much juice as possible, and then use about 28 ounces of it in the soup. You’ll have to let me know how it goes if you try it out!

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