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Rich & Creamy Tomato Basil Soup in the Crockpot

Creamy Tomato Basil Soup

Sydney @ Tastefully Frugal
5 from 1 vote
Prep Time 5 mins
Cook Time 4 hrs 40 mins
Total Time 4 hrs 45 mins
Course Crockpot, Soups
Servings 12 +

Ingredients
  

  • 2 cans 15 oz Italian Style Stewed Tomatoes
  • 1 can 8oz tomato sauce
  • 4 cups tomato broth
  • 1 cup heavy cream
  • 1/3 cup fresh basil chopped
  • 4 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups parmesan cheese shredded not the stuff in the green can
  • For the roux:
  • 4 Tbsp butter
  • 1/4 cup flour
  • 1 cup heavy cream

Instructions
 

  • Combine all ingredients for soup, except the cheese, in a crockpot and cook on low for 4 hours.
  • Pour ingredients into blender (you may want to do 2 batches depending on the size of your blender) and pulse for 15-20 seconds.
  • Add soup back to crockpot and add parmesan cheese.
  • In a small saucepan melt butter over medium heat.
  • Add flour and whisk to combine.
  • Slowly whisk in heavy cream and stir until starts to thicken. Make sure to get out any lumps from the flour/butter.
  • Add to soup and stir to combine.
  • Cook for additional 30 minutes.
  • Serve with rolls or baguettes and additional cheese to sprinkle on top.