Slow Cooker Tomato Basil Soup

What you need:

  • 2 cans (15 oz. each) diced tomatoes
  • 1 can (10 oz.) tomato sauce
  • 1/4 cup fresh basil, finely chopped
  • 3 tsp. minced garlic cloves
  • 1 Tbsp. salt
  • 1 tsp. pepper
  • 1 medium yellow or white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 3 Tbsp. unsalted butter
  • 1/4 cup flour
  • 1 cup heavy cream or half and half
  • 2 cups shredded Parmesan cheese


  1. In a slow cooker, stir together tomatoes, tomato sauce, basil, garlic, salt, pepper, onion, 1 cup heavy cream, and chicken broth.
  2. Cook on HIGH for 2 hours or on LOW for 4 to 8 hours (if you can, stir every once in a while if cooking the low setting).
  3. 30 minutes before serving, transfer to a blender or use an immersion blender, and puree until smooth. Then return to crockpot.
  4. Melt butter in a medium saucepan over medium heat. Once melted, add flour and stir until thickened. Slowly whisk in heavy cream or half and half until smooth and thickened.
  5. Add butter mixture and cheese to crockpot and stir.
  6. Cook for 20 to 30 more minutes. Stir before serving.

Recipe from Creme de la Crumb

Posted on Fantastical Sharing of Recipes