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Slow Cooker Recipes

Tomato Basil Soup

This comfy tomato soup is an ideal warmer for winters. Deliciously slow cooked for 7 long hours, the soup can well be stored in the freezer for a week easily.

Servings: 8

Cooking time: 7 hours


  • 4 cups tomatoes, finely diced
  • 1 cup carrots finely shredded
  • 1 cup onions finely chopped
  • 1 cup celery finely chopped
  • 1 Tablespoon fresh oregano
  • 2 teaspoons fresh basil leaves
  • 5 cups chicken broth
  • ½ cup butter melted
  • ½ cup all-purpose flour
  • 1 cup Parmesan cheese
  • 1 cup milk
  • 1 tsp salt
  • ¼ tsp pepper


  1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, salt, pepper, chili sauce and bay leaf to the slow cooker.
  2. Cover and cook on low heat for 6 hours, until all the ingredients are blended together. The texture stays chunky. You may leave it that way if you like or you can also use a hand blender to blend it well into finer texture.
  3. Melt butter in a skillet and whisk in the flour. Gradually add in milk, whisking the mixture continuously. Do not allow lump formation. Set aside as it thickens.
  4. Add in the mixture to the soup around half an hour before you are about to serve the soup, along with the Parmesan cheese.
  5. Cover and cook on low heat for half an hour before dishing out.

To serve:
Add a spoonful of freshly whipped in the middle and serve with hot croutons.

Categories: Basil, Black Pepper, Butter, Carrot, Celery, Cheese, Chicken Broth, Christmas, Flour, Hot, Milk, Onion, Oregano, Salt, Soup & Stew, Tomatoes

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