Slow Cooker Tomato-Basil Soup

January 25, 2019

Slow Cooker Tomato-Basil Soup

This Tomato-Basil Soup recipe from our Slow Cooker Soups cookbook is a no-brainer on a cold winter night. Pair it with a yummy grilled cheese and you can't go wrong! 


  • 3 (15 oz.) cans petite diced tomatoes (don’t drain)
  • 1 C. each finely chopped celery, onion, and carrots
  • 3 C. chicken broth
  • ½ C. butter
  • ½ C. flour
  • 2 C. half & half
  • ½ C. each shredded Parmesan and Asiago cheeses
  • 1 tsp. salt
  • ½ tsp. ground oregano
  • ¼ C. chopped fresh basil
  • Black pepper to taste
  • Shredded Parmesan cheese


In a 4-quart slow cooker, combine the tomatoes, celery, onion, carrots, and broth. Cover and cook on low 6 hours (high, 3 hours).

Melt the butter in a big saucepan; whisk in the flour until thick, smooth, and golden. Slowly whisk in the half & half plus 1 to 2 C. of the soup from the cooker; whisk until well blended. Pour the mixture into the cooker, add both cheeses, and stir until melted. Stir in the salt, oregano, basil, and black pepper; cover and cook on low 30 minutes longer. Blend with an immersion blender until nice and smooth.

Toss some cheese onto each serving for extra ooey-gooey goodness. 

Makes about 12 cups

Find more delicious soup recipes in our Slow Cooker Soups cookbook. 

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