Description
This Classic Crockpot Tomato Basil Soup is creamy, rich, and slow-cooked to perfection. It combines fresh tomatoes, fragrant basil, and a velvety creamy base for a comforting meal suitable for any day.
Ingredients
30 oz canned diced tomatoes, including juices
15 oz canned tomato sauce
3 Tbsp tomato paste
1 medium yellow onion, diced
2-3 cloves garlic, minced
1/4 cup chopped fresh basil
1 tsp kosher salt
1/2 tsp black pepper
4 cups reduced-sodium chicken broth
3 Tbsp butter
3 Tbsp all-purpose flour
12 oz evaporated milk
1 cup heavy cream
1 1/2 cups grated Parmesan cheese (Cabot or Tillamook alcohol-free)
Instructions
1. Add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth to a slow cooker. Stir to combine. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
2. About 40 minutes before serving, blend soup using an immersion blender or traditional blender in batches. Return to slow cooker.
3. In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in heavy cream and evaporated milk. Cook until slightly thickened. Stir in Parmesan until melted.
4. Pour roux into soup and stir. Cook uncovered on HIGH for 20 minutes until thickened and well combined.
5. Serve hot, garnished with fresh basil and additional Parmesan.
Notes
This recipe makes 6 servings of approximately 1.5 to 2.5 cups each.
Use an immersion blender for convenience or blend in batches using a traditional blender.
Leftovers can be stored in airtight containers in the refrigerator for up to 5 days or frozen for up to 3 months.
Adjust seasoning with salt, pepper, or fresh basil to taste.
Pairs beautifully with grilled cheese sandwiches or crusty bread.
- Prep Time: 30 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course, Soup
- Method: Slow Cooker / Crockpot
- Cuisine: American