Experience the ultimate comfort in a bowl with this incredibly easy and wonderfully creamy Slow Cooker Tomato Basil Soup. Bursting with rich tomato flavor and aromatic basil, it’s destined to become a cherished family favorite!
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There’s something uniquely comforting about a warm bowl of soup, especially on a chilly evening, but truthfully, I enjoy it all year round. This creamy tomato basil soup is the perfect antidote to a busy day, offering a luxurious, savory experience with minimal effort. Pair it with a crusty loaf of Artisan Bread or classic sliced French Bread for an unforgettable meal that warms you from the inside out. It’s also the quintessential companion to a grilled cheese sandwich, elevating a simple lunch into a gourmet delight!
Why This Tomato Basil Soup Is a Must-Try
This Tomato Basil Parmesan Soup is more than just a recipe; it’s a testament to how simple ingredients can create profound flavors. What makes this particular recipe stand out? Its exceptional depth of flavor comes from slowly simmering all the ingredients, allowing them to meld together perfectly. The magic of the slow cooker means you can spend just a few minutes on prep, then let your appliance work its wonders throughout the day, filling your home with an irresistible aroma. The resulting soup is incredibly creamy, with just the right touch of cheesy goodness from the Parmesan, making it utterly irresistible. It’s truly the perfect complement to a crispy grilled cheese sandwich for a comforting dinner.
While many consider soup a cold-weather staple, this Tomato Basil Soup truly shines year-round. Imagine using vine-ripened, juicy fresh tomatoes during late summer when basil is abundant – the flavors are simply unparalleled. Yet, this recipe is equally fantastic with canned tomatoes, making it an accessible and light dinner option any time of the year. The versatility of using either fresh or pantry staples ensures that you can enjoy this delightful soup whenever the craving strikes.
Key Ingredients for the Perfect Tomato Basil Soup
Crafting this flavorful slow cooker tomato basil soup relies on a careful selection of ingredients that build layers of taste. Here’s a closer look at what you’ll need and why each component is essential:
- Chicken Broth: The foundation of our soup. Chicken broth provides a rich, savory base that enhances the tomato flavor. For a vegetarian or vegan version, readily substitute with a high-quality vegetable broth. The choice between chicken and vegetable broth offers a subtle but noticeable difference in the final taste profile.
- Tomatoes: Canned diced tomatoes are my go-to for their consistency and convenience, ensuring a delicious soup regardless of the season. Always choose undrained cans to retain all the valuable liquid and flavor. If you’re lucky enough to have access to exceptionally flavorful, ripe fresh tomatoes, feel free to use about 4 cups of diced fresh tomatoes. Keep in mind that fresh tomatoes can vary in moisture content, so you might need to adjust the liquid slightly to achieve your desired soup thickness.
- Celery, Carrots & Onion (Mirepoix): This classic aromatic trio is the backbone of many savory dishes, and it’s no different here. Finely diced, these vegetables slowly release their sweet and earthy notes as they simmer, adding depth and complexity to the soup without overpowering the star ingredients. Aim for a consistent dice size to ensure even cooking.
- Basil: Fresh basil is undeniably superior for this recipe. Its sweet, peppery, and slightly minty aroma is crucial to the soup’s signature taste. If fresh basil isn’t available, you can use dried basil, but remember that dried herbs are more concentrated. A good rule of thumb is to use 1 teaspoon of dried basil for every tablespoon of fresh. For an extra boost of flavor from dried basil, gently rub it between your palms before adding it to help release its essential oils.
- Bay Leaf & Oregano: These dried herbs contribute subtle, earthy undertones that round out the overall flavor profile. A single bay leaf adds a mild, almost minty depth, while dried oregano provides a robust, slightly bitter counterpoint to the sweet tomatoes. Remember to remove the bay leaf before serving.
- Butter & Flour (Roux): This dynamic duo forms a roux, a simple thickening agent that transforms the soup from a broth-based mixture into a luxuriously creamy texture. The butter provides richness, and the flour creates a smooth consistency without making the soup heavy.
- Parmesan Cheese: For the best flavor and melt, always opt for freshly grated Parmesan cheese. The pre-grated varieties in green cans often contain anti-caking agents that can affect texture and flavor. Look for wedges of Parmesan in the deli section and grate it yourself, or find freshly grated Parmesan in your grocery store’s specialty cheese section for convenience.
- Half & Half: This dairy addition is key to achieving the soup’s signature creaminess. It’s a balanced blend of milk and cream, offering richness without excessive heaviness. If half & half isn’t on hand, you can create your own by mixing equal parts milk and heavy cream. For a slightly lighter option without sacrificing creaminess, evaporated milk works wonderfully as a substitute, often cutting back on calories and fat while maintaining a smooth texture. Ensure it’s warmed before adding to prevent curdling.
- Salt & Pepper: Essential for seasoning to taste! These simple seasonings bring out and balance all the other flavors. Always taste your soup before serving and adjust the salt and pepper as needed; different broths and tomatoes can vary in their sodium content.
How To Make Creamy Slow Cooker Tomato Basil Soup
The beauty of this slow cooker recipe lies in its simplicity and the minimal hands-on time required. You’ll be amazed at how easily this flavorful, creamy soup comes together. Here’s a detailed breakdown of the steps – remember to consult the full recipe card below for precise measurements and ingredient quantities!
- Combine & Cook: Begin by adding the chicken broth, undrained diced tomatoes, finely diced celery, carrots, and onion to your slow cooker. Stir in 2 tablespoons of fresh chopped basil, the bay leaf, and dried oregano. Give everything a good stir to ensure it’s well combined. Cover the slow cooker with its lid and set it to cook on low for 5-7 hours, or until the vegetables are tender and easily pierced with a fork. This long, slow simmer is what allows the flavors to truly develop and meld together beautifully.
- Blend for Creaminess: Approximately one hour before you plan to serve the soup, carefully transfer about half of the cooked soup mixture to a blender or food processor. Process until it reaches your desired level of smoothness. If you prefer a completely velvety soup, feel free to blend the entire batch. However, if you enjoy a little texture, blending only half will leave some small vegetable pieces, adding a delightful rustic quality. Once blended, return the pureed soup to the slow cooker and stir it into the remaining unblended portion.
- Create the Roux: In a separate small saucepan on your stovetop, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one minute, stirring constantly, until a smooth paste (roux) forms. This cooking time helps to remove the raw flour taste. Slowly whisk in about 1 cup of the hot soup liquid from the slow cooker into the roux. Continue whisking until it’s smooth and lump-free. Then, gradually whisk in an additional 3 cups of soup liquid. Continue stirring until the mixture is smooth and slightly thickened. Transfer this entire roux mixture back into the slow cooker, stirring it thoroughly into the soup. This step is crucial for thickening your soup to that perfect creamy consistency.
- Finish & Serve: Finally, stir in the freshly grated Parmesan cheese, the warmed half and half, and the remaining 2 tablespoons of fresh chopped basil. Ensure the half and half is warmed slightly before adding to prevent it from shocking the soup and potentially curdling. Season the soup generously with salt and pepper to taste. Cover and continue to cook on low for an additional hour. This final hour allows the cheese to fully melt, the half and half to incorporate seamlessly, and the fresh basil to infuse its vibrant aroma into the finished dish. Serve hot and enjoy!
Other Cooking Methods for Tomato Basil Soup
While the slow cooker offers unparalleled convenience, this versatile tomato basil soup can also be prepared using alternative methods, each bringing its own unique advantages to the table.
On the Stovetop
For those times when you want a delicious homemade soup but don’t have all day, the stovetop method delivers fantastic results more quickly:
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt a bit of butter or heat olive oil over medium heat. Add the finely diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened and translucent, usually about 8-10 minutes. This step develops a foundational flavor for your soup.
- Simmer the Base: Stir in the chicken or vegetable broth, the undrained diced tomatoes, half of the fresh basil, the bay leaf, and dried oregano. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30-40 minutes, or until all the vegetables are very tender and the flavors have deepened.
- Blend to Perfection: Carefully remove the bay leaf. Transfer about half of the soup to a blender and process until smooth. Return the blended portion to the pot with the unblended soup, stirring to combine. This creates that lovely creamy texture while retaining some body.
- Thicken & Finish: In a separate small saucepan, melt the 1/2 cup of butter. Whisk in the flour and cook for a minute to form a roux. Gradually whisk in 1 cup of the hot soup liquid from your pot, ensuring no lumps. If needed, add a bit more soup until the roux is smooth and incorporated. Pour this mixture back into the main soup pot. Stir in the freshly grated Parmesan, the warmed half and half, and the remaining fresh basil. Continue to simmer on low for another 15-20 minutes, allowing the soup to thicken and the flavors to fully meld. Taste and adjust seasoning with salt and pepper as needed before serving.
In the Instant Pot
The Instant Pot is perfect for achieving deep flavors in a fraction of the time, making this a great option for weeknight meals:
- Sauté Vegetables: Press the “Sauté” button on your Instant Pot. Add a little butter or olive oil to the pot. Once hot, add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are soft and fragrant, typically 5-7 minutes. Press “Cancel” to turn off the sauté function.
- Pressure Cook: Stir in the chicken broth, undrained diced tomatoes, half of the fresh basil, and dried oregano. (You can omit the bay leaf for the Instant Pot version as its flavor extracts quickly under pressure). Secure the lid on the Instant Pot and set the steam release valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 5 minutes on high pressure.
- Release Pressure: Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes. After 5 minutes, carefully switch the steam release valve to the “Venting” position to quick release any remaining pressure. Once the float valve drops, you can safely open the lid.
- Blend: Carefully transfer about half of the cooked soup to a blender and process until smooth. Return the blended portion to the Instant Pot.
- Thicken & Finish (Sauté Mode): Set the Instant Pot back to “Sauté” mode (low setting is usually sufficient). While the soup begins to warm, prepare your roux on the stovetop. In a separate small pot, melt the butter and whisk in the flour, cooking for a minute. Slowly whisk in 1-2 cups of the hot soup from the Instant Pot until smooth. Return this thickened mixture to the Instant Pot. Stir in the freshly grated Parmesan cheese, the warmed half and half, and the remaining fresh basil. Keep it on “Sauté” until the soup is thoroughly warmed through and slightly thickened to your liking. Taste for seasoning and add salt and pepper if needed before serving hot.
Expert Tips and Tricks for the Best Soup
To ensure your Slow Cooker Tomato Basil Soup turns out perfect every time, keep these valuable tips in mind:
- Don’t Drain the Tomatoes: The liquid from the canned diced tomatoes is packed with flavor and moisture, contributing significantly to the soup’s overall body and taste. Resist the urge to drain them!
- Achieving Your Desired Texture: While the recipe suggests blending half of the soup for a creamy yet slightly textured result, feel free to puree the entire batch if you prefer a completely smooth, restaurant-quality soup. For a chunkier soup, you could even blend less than half, or use an immersion blender directly in the slow cooker for a quicker blend.
- Adjusting Thickness: The roux (butter and flour mixture) is what gives this soup its lovely thickness. If you prefer a thinner soup, you can simply reduce the amount of butter and flour used, or omit the roux entirely. If you skip the roux, just add the Parmesan and half and half directly to the soup for a lighter consistency. If the soup is too thick after adding the roux, thin it out with a splash of extra broth or milk until it reaches your desired consistency.
- Equipment Matters: Using the right tools can make all the difference. For slow cooking, a reliable model similar to this one will serve you well. If you opt for the Instant Pot method, this Instant Pot model is highly recommended for its performance and versatility.
- Taste and Adjust: Always taste your soup before serving. Flavors can mellow or intensify during cooking. You might find it needs a little more salt, a crack of black pepper, or even a tiny pinch of sugar to balance the acidity of the tomatoes.
- Garnish Generously: A swirl of fresh cream, a sprinkle of extra Parmesan, or a few torn fresh basil leaves added just before serving not only enhances the presentation but also brightens the flavors.
- Make it Vegetarian/Vegan: Easily make this soup vegetarian by using vegetable broth. For a vegan option, use vegetable broth, a plant-based milk alternative (like full-fat coconut milk or cashew cream for richness), and omit the Parmesan or use a vegan Parmesan substitute. Substitute butter with olive oil or vegan butter for the roux.
Serving Suggestions
This creamy slow cooker tomato basil soup is incredibly versatile and pairs well with a variety of accompaniments. Here are some ideas to complete your meal:
- Classic Grilled Cheese: The absolute perfect pairing! The rich, creamy soup is a dream with a crispy, gooey grilled cheese sandwich.
- Crusty Bread: Serve with a fresh loaf of crusty sourdough, French bread, or artisan bread for dipping. Garlic bread is also a fantastic choice.
- Side Salad: A light, fresh green salad with a vinaigrette dressing provides a refreshing contrast to the warm, rich soup.
- Croutons: Homemade or store-bought croutons add a delightful crunch.
- Roasted Vegetables: A side of roasted asparagus or broccoli can add a healthy and delicious element to your meal.
- Pasta: A small side of buttered pasta or orzo can make the meal more substantial.
More Delicious Soup Recipes
If you’re a soup enthusiast like me, you’ll love exploring these other comforting and flavorful recipes:
- Hearty Lasagna Soup Recipe
- Creamy Chicken Tortilla Soup
- Classic Broccoli Cheese Soup
- New England Style Clam Chowder
- Comforting Ham and Bean Soup
- Creamy Chicken and Gnocchi Soup
- Spicy Chicken Enchilada Soup
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Tomato Basil Soup
An easy slow cooker soup recipe, this Tomato Basil Soup is full of tomato flavor, is super creamy, and is easily a family favorite!
Ingredients
- 4 cups chicken broth
- 2 (14 oz) each cans diced tomatoes, undrained
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 medium onion, finely diced
- 2 tablespoons fresh basil, chopped (for initial cooking)
- 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
- 2 tablespoons fresh basil, chopped (for finishing)
- 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 hot 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:
Adapted from Recipe Shoebox
SUBSTITUTIONS: You can use vegetable broth to make this soup vegetarian, but I love the flavor that the chicken broth brings. If you don’t have half and half, part milk and part cream will work. Or use a combination of evaporated milk and regular milk for a lighter option.
FREEZE: I would not suggest freezing this soup due to the dairy content. The texture will likely become grainy upon thawing.
STORE: Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.