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Slow Cooker Tomato Basil Soup


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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.

Slow Cooker Tomato Basil Soup | realmomkitchen.com
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Slow Cooker Tomato Basil Soup | realmomkitchen.com

Slow Cooker Tomato Basil Soup


Units Scale
  • 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


  1. In a slow cooker, combine tomatoes, celery, onion, carrots and broth. Cover and cook on low for 5-7 hours.
  2. 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.
  3. 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.
  4. Then pour the flour/half and half mixture into the slow cooker with the remaining soup mixture.
  5. Add the Parmesan cheese to the crock pot and stir soup to combine until cheese is melted.
  6. 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
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Recipe adapted from Your Home Based Mom.

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KM December 2, 2014 - 8:02 pm

I made this recipe for the first time today for a houseful of guests. It was a big hit with all of us. I have a nice big food processor, so I ground up the carrots, celery, onions, and tomatoes before putting them into the slow cooker. I didn’t need to purée the soup later. It was quite thick and utterly delicious!

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Lauren May 12, 2014 - 12:34 pm

Hi There,

I work long days with a long commute and if I make anything in the crock pot, it will be done cooking long before I get home. Is it okay to come home and finish the last part of the recipe and cook for another 30 minutes?

Thank you!

yellow97 March 30, 2014 - 7:22 pm

Wow! What an amazing recipe. Thanks much for sharing. Everyone was impressed and the best part about it is that the prep work is so minimal. I cooked 3 hours on high and it came out so creamy and delicious. This is one is a keeper!

yellow97 March 30, 2014 - 7:24 pm

my darn ipad! I meant to give it 5 stars. 5 stars without a doubt.

Christine February 7, 2014 - 12:15 pm

My quest has ended! I have been hunting for a tomato basil soup recipe that tastes like the kind I used to get at a French country cafe in New Orleans years ago, and this one is it! Thanks for posting.

Robin October 17, 2013 - 7:53 pm

This was really great! I omitted the parmesan cheese, but otherwise followed the directions as written. Blending with an immersion blender was key for me–I like a smooth tomato soup. Will definitely be making this again!

Holliday October 7, 2013 - 8:35 pm

I can’t wait to make this. I love love love tomato soup. I wish someone had told me 5 years ago about the blender thing!! I have been so terrified of blending soup after a cheese soup exploded on me and landed me in the ER. 🙁

Lisa September 9, 2013 - 9:36 pm

Hi-I really want to try this soup but have fresh tomatoes. Should I cook the beefsteaks over heat to release the juice? I’ve never made homemade tomato soup before so I’m new to this! Thank you!

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Beth May 27, 2013 - 3:44 pm

This was SO good. I can’t stop eating it!

Nancy March 29, 2013 - 10:14 pm

This was delicious. My daughter said it was restaurant quality and my husband said it’s the best soup he’s ever had. Thank you so much for the recipe. 🙂

Cindy Harris March 28, 2013 - 12:48 pm

I do love Tomato Basil Soup. I have a couple of recipes but I like all the veggies in this one. Can’t wait to try it. I agree an immersion blender is a must–especially if your family doesn’t like chunks of tomatoes!