Description
This creamy tomato basil soup is a comforting, rich, and flavorful dish slow-cooked to perfection. Combining canned tomatoes, fresh basil, and a luscious cream and Parmesan mixture, it delivers a velvety smooth texture ideal for chilly days or as a hearty starter. The soup is made easy by cooking all ingredients in a slow cooker, then blending and finishing with a creamy roux for extra depth and indulgence.
Ingredients
Soup Base
- 30 oz canned diced tomatoes (including the juices in the can)
- 15 oz can tomato sauce
- 3 Tbsp tomato paste
- 1 medium yellow onion, diced
- 2 - 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups reduced sodium chicken broth
Roux and Cream Mixture
- 3 Tbsp unsalted or salted butter
- 3 Tbsp all purpose flour
- 12 oz can evaporated milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese (freshly grated recommended)
Instructions
- Combine ingredients in slow cooker. Add diced tomatoes, tomato sauce, tomato paste, diced onion, minced garlic, chopped basil, kosher salt, black pepper, and chicken broth into the slow cooker insert. Whisk or stir well to combine all the ingredients evenly.
- Slow cook the soup. Cover the slow cooker and cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours to allow flavors to meld and develop fully.
- Blend the soup until smooth. About 40 minutes before serving, use an immersion blender directly in the slow cooker to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a traditional blender, blend until smooth, then return to the slow cooker.
- Prepare the roux and cream mixture. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring frequently to remove raw flour taste. Slowly whisk in the heavy cream and evaporated milk, cooking for a few minutes until the mixture thickens slightly and becomes smooth.
- Add Parmesan cheese. Stir the grated Parmesan cheese into the roux and cream mixture until it fully melts and the mixture is creamy.
- Combine cream mixture with soup. Pour the creamy Parmesan mixture into the slow cooker with the blended soup and stir well to combine everything uniformly.
- Heat through and thicken. Cook uncovered on HIGH for about 20 minutes in the slow cooker, allowing the soup to thicken a bit more and blend the flavors thoroughly.
- Serve. Ladle the soup into bowls and garnish with extra grated Parmesan and minced fresh basil if desired. Serve hot for best flavor and comfort.
Notes
- Using freshly grated Parmesan cheese provides the best flavor and texture.
- If you prefer a dairy-free version, substitute dairy alternatives and omit Parmesan, but it will alter the taste significantly.
- You can adjust the thickness by altering the amount of cream or evaporated milk used.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use an immersion blender carefully to avoid splashes of hot soup.
- Make sure to whisk continuously when adding the cream and milk to the roux to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 6 hours 35 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American