Description
An easy slow cooker soup recipe, this Tomato Basil Soup is full of tomato flavor, is super creamy, and is easily a family favorite!
Scale
Ingredients
- 4 cups chicken broth*
- 2 cans (14-ounces each) diced tomatoes, undrained
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 medium onion, finely diced
- 4 tablespoons fresh basil, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 cup butter
- 1/2 cup flour
- 1 cup freshly grated Parmesan cheese
- 2 cups half and half, warmed
- Salt and pepper, to taste
Instructions
- In a large slow cooker, combine the chicken broth, tomatoes, celery, carrots, onion, 2 tablespoons of the basil, bay leaf, and oregano. Stir to combine. Place the cover on the slow cooker and cook on low for 5-7 hours, or until the vegetables are soft.
- An hour before you are ready to serve, transfer half of the soup to a blender or a food processor and process until smooth. Return the mixture to the slow cooker.
- In a saucepan, melt the butter. Whisk in the flour and cook for a minute. Slowly whisk in about 1 cup of the soup from the slow cooker. Add an additional 3 cups of soup and stir until smooth. Mix back into the slow cooker.
- Stir in the Parmesan cheese, warmed half and half, and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour.
Recipe Notes:
*you can use vegetable stock to make it vegetarian, but I love the extra flavor chicken broth brings.
adapted from Recipe Shoebox
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 416
- Sugar: 7 g
- Sodium: 698 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 89 mg
Keywords: tomato basil soup
