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Creamy Tomato Basil Soup Crockpot Recipe for Cozy Weeknight Dinners

Warm, creamy, and perfect for busy evenings, this soup is acozy must-save dinner. Pin it for Healthy Crockpot Tomato Basil Soup, TomatoSoup Slow Cooker Crockpot, Crockpot Tomato Basil Soup, CreamyTomato Basil Soup Crockpot, Crockpot Homemade Tomato Basil Soup, EasyCrockpot Tomato Basil Soup, Creamy Tomato Basil Parmesan Soup, SlowCooker Tomato Parmesan Soup, and Crock Pot Tomato Basil Soupinspiration.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cans diced tomatoes 14.5 ounces each, with juices
  • 2 carrots finely chopped
  • 1 small onion finely chopped
  • 3 celery stalks finely chopped
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons dried basil
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 cup freshly grated Parmesan
  • 1 1/2 cups half-and-half or whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil chopped

Method
 

  1. Warm the olive oil in a large pot over medium-high heat. Add the carrots, onion, and celery, then cook for a few minutes until they begin to soften.
  2. Stir in the diced tomatoes with their juices, tomato paste, chicken broth, oregano, and dried basil. Bring everything to a light boil and let it simmer until the vegetables are tender.
  3. Blend the soup until smooth using an immersion blender. A standard blender works too, though you may need to puree it in batches. Pour the soup back into the pot afterward. This step is optional if you prefer a chunkier texture.
  4. In a separate saucepan, melt the butter over medium-low heat. Add the flour and whisk continuously for about 10 minutes, until the mixture turns golden and develops a rich, nutty aroma.
  5. Scoop a ladle of the hot soup into the roux and stir until it forms a thick, smooth mixture. Add a few more ladles of soup, mixing well each time.
  6. Pour the roux mixture into the soup pot and stir until fully blended.
  7. Add the Parmesan, half-and-half, salt, pepper, and fresh basil. Stir until the cheese melts and the soup is creamy and heated through.
  8. Taste and adjust the seasoning with extra oregano, basil, salt, or pepper as needed.