Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup

You’ve probably seen this recipe – it’s crazy popular all over the internet.

In fact, I debated about even posting it but in the end, it’s so delicious (we’ve made it several times) that I decided I needed to share in case you are in the .01% of people who haven’t seen it floating around.

When recipes like this are reposted and reposted and reposted, I have a little tiny personal commitment to myself that I won’t post the recipe unless I’ve varied it enough to merit another repost.

In the case of this tasty soup, I reduce the butter by half and use fat free half-and-half. Big cut in calories with stellar results.

Of course, that may all be negated by the fresh, homemade croutons adorning the top of the soup. I have to insist, though, that you try it with the croutons.

I can’t eat it any other way and neither should you. How can you resist a delectable bit of golden, crunchy heaven on top of the creamy, flavorful soup?

Serious yum factor. If you have been wondering if the hype around this soup is justified, I’ll add my vote that it is, but the croutons are key.

Did I mention that? Croutons.Are.Essential. Don’t worry, here’s an easy tutorial {scroll to the bottom of the post} to help you on your way to some major crouton love.

Slow Cooker Tomato Basil Soup

What To ServeHomemade Croutons
White Bean and Tuna Salad with Crackers
Fresh, seasonal fruit

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Three Years Ago: Tomato Bisque Soup

Slow Cooker Tomato Basil Soup

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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
  • 1/4 (4 tablespoons) butter
  • 1/2 cup flour
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fat free or regular half-and-half, lightly warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Croutons for serving (homemade version here)

Directions:

  1. 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.
  2. About 45 minutes before serving, 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. The mixture will be crumbly, but that’s ok.
  3. Whisking constantly, slowly ladle in 1 cup (or a ladleful) of the hot soup from the slow cooker. Whisk until smooth and bubbly. Add another cup or ladleful and stir again until smooth. Add another cup or two and stir until smooth.
  4. 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.
  5. Cover and cook on low for 30 minutes until ready to serve (at this point, you can blend for smoother texture, if desired). Serve with homemade croutons, if desired (and trust me, you’ll want to desire it).

Notes:

Note: You can use regular diced tomatoes if you don’t have or can’t find petite diced, but if you have the option, go for the petite diced. The smaller size of the tomatoes meshes better with the finely diced vegetables.

All images and text ยฉ.

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Recipe Source: adapted from Leigh Anne at Your Homebased Mom, originally from 365 Days of Slow Cooking