I have another soup recipe for you. I really think this Slow Cooker Tomato Basil Soup is a great soup to have as we transition from winter to spring. You can leave it chunky and eat it as is from the slow cooker. Or you can do as I did and blend until smooth. I used my trusty immersion blender and blended mine. However, next time I am going to try it as it is from the slow cooker with the chunks of vegetables.
You can always use a regular blender. However, keep in mind that you must leave you lid cracked or remover the center of the lid. If you don’t the heat from the soup sealed in the blender will cause a soup explosion. NOT GOOD. You can get an immersion blender for not a lot of money. It is worth it if you love to eat blended soups.
Another thing, if you do opt for the blended version you can chop the celery, onions, and carrots in your food processor. Just cut the celery, onion, and carrots into large hunks and pulse until finely chopped. This is a big time saver.
I love tomato basil soup! I’m excited to have this slow cooker tomato basil soup version I can make at home. I love that this version is done in the slow cooker and is a cinch to put together. If you are local, I found the best place to get fresh basil is at Winco or Harmons. It only cost about $1.25 for a bunch.Print
- 3 (15 oz.) cans petit diced tomatoes, undrained
- 1 cup finely chopped celery
- 1 cup minced onion
- 1 cup finely diced carrots
- 3 cups chicken broth
- 1/2 cup flour
- 1 cup freshly grated parmesan cheese
- 1/2 cup butter
- 2 cups half and half
- 1 tsp salt
- pepper to taste
- 1 tsp dried oregano
- 1/4 cup fresh basil, minced
- In a slow cooker, combine tomatoes, celery, onion, carrots and broth. Cover and cook on low for 5-7 hours.
- Forty five minutes before the soup is done, melt to butter in a deep skillet or large pot. Then whisk in the flour. Whisk for 5 minutes.
- Slowly whisk in the half and half, followed by 1 -2 cups of the soup mixture from the pot. Whisk until smooth and well blended.
- Then pour the flour/half and half mixture into the slow cooker with the remaining soup mixture.
- Add the Parmesan cheese to the crock pot and stir soup to combine until cheese is melted.
- Mix in salt, pepper, oregano, and basil. Cover and cook on low for 30 more minutes. Serve as is or blend with an immersion blender until smooth and serve. Serves 6-8
Recipe adapted from Your Home Based Mom.