This easy, creamy Tomato Basil Soup is loaded with veggies and can be prepared on the stove top or crockpot. Simple, healthy and delicious!
Prep Time20 minutesmins
Cook Time5 hourshrs30 minutesmins
Total Time5 hourshrs50 minutesmins
Course: Soup
Cuisine: American
Servings: 14cups
Author: Lydia @ ThriftyFrugalMom.com
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Ingredients
2(14 oz) cans diced tomatoes, with juiceor 3 cups fresh diced tomatoes with any juice
1cupfinely diced celery
1cupfinely diced carrots
1cupfinely diced onions
1tspdried oregano or 1 T fresh oregano
1Tdried basil or 1/4 cup fresh basil, chopped
4cupschicken broth
½bay leaf (optional)
½cupflour
1cupParmesan cheese
6Tbsp.butter
2cupsmilk, warmed
¾tspsalt (do less if you don't like much salt)
¼tspblack pepper
Instructions
CROCKPOT INSTRUCTIONS:
Add tomatoes, celery, carrots, onions, oregano, basil, bay leaf and chicken broth to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until vegetables are soft. (If you don’t want a chunky soup, blend it until smooth. I love using my Immersion Hand Blender to do this!)
About 30 minutes before serving, prepare a roux by melting butter over low heat and then whisking in the flour. Whisk constantly for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add the roux mixture back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
Cover and cook on LOW for another 30 minutes or so until ready to serve.
STOVE TOP INSTRUCTIONS:
Combine first 8 ingredients in large pot. Cook until veggies are soft.
Make roux as instructed and add to soup.
Notes
TOMATOES: If using fresh tomatoes, you don't need to peel them. The peels become unnoticeable once cooked, especially if you blend the soup.STORAGE: Soup will keep in the fridge for 3 to 4 days. FREEZING: Leftover can be frozen for up to 2 months- just allow soup to cool completely before freezing.