This Slow Cooker Tomato Basil Soup Recipe has been a favorite on The Rebel Chick for many years. It features fresh tomatoes instead of canned ones! This easy-to-make Tomato Basil Soup is the ultimate comfort food and an ideal recipe for your crockpot.
This is how you create true comfort food. A colorful, nutritious soup paired perfectly with a grilled cheese sandwich. This soup is sure to become a staple for your winter dinners, and it’s an excellent way to utilize those fresh garden tomatoes.
With just a few simple ingredients, you can achieve incredible results! The main components link alternatif juniorbola include several pounds of beautifully ripe red tomatoes, an abundance of fragrant fresh basil, and a generous amount of garlic to ensure a wonderfully fresh flavor in every bowl.
Ingredients
- 6 Cups Tomatoes pureed OR sub in 3 cans diced
- 1 Cup Onion diced
- 4 Cups Chicken Broth
- ¼ Cup Basil fine chopped
- 1 teaspoon Oregano
- 2 Cups Half and Half
- ½ Cup Flour
- ½ Cup Butter
- 1 Cup Parmesan Cheese fresh grated
- Salt & Pepper to taste
Instructions
-
If using fresh tomatoes, puree up 6 full cups and don’t drain any liquid. (if using cans, don’t drain liquid) Pour into slow cooker.
-
Add onions, oregano, basil, half and half and finally the chicken broth. On low cook covered for 5 hours. Stir occasionally.
-
About ½ hour before you’re ready to serve, make up a quick roux. Use a small saucepan over low heat to melt butter, add the flour and stir for about 3-5 minutes. Don’t let this burn! Add in 1 cup of cooked soup and stir until super smooth.
-
Lumpy tomato basil soup is yucky. Pour this back into your slow cooker and stir to incorporate well.
-
Continue to cook on low for about 30 minutes until soup is thickened.
-
Add Parmesan cheese, let sit for 5 minutes until melted. Salt and pepper to taste.