Go Back
+ servings
Print Recipe
4.85 from 19 votes

Creamy Tomato Basil Soup (Crockpot or Stove Top)

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 minutes
Cook Time5 hours 30 minutes
Total Time5 hours 50 minutes
Course: Soup
Cuisine: American
Servings: 14 cups
Author: Lydia @ ThriftyFrugalMom.com

Ingredients

  • 2 (14 oz) cans diced tomatoes, with juice or 3 cups fresh diced tomatoes with any juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil, chopped
  • 4 cups chicken broth
  • ½ bay leaf (optional)
  • ½ cup flour
  • 1 cup Parmesan cheese
  • 6 Tbsp. butter
  • 2 cups milk, warmed
  • ¾ tsp salt (do less if you don't like much salt)
  • ¼ tsp black 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.