Slow Cooker Tomato Soup Recipe
One of our favorite weekend lunches and weeknight meals is this slow cooker tomato soup recipe with a serious grilled cheese. 
Recipe type: Soup
Cuisine: American
  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ cup fresh basil, finely chopped
  • 3 teaspoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup half and half
  • 4 cups chicken or vegetable broth
  • 2 cups shredded Parmesan cheese
For the Roux:
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half
  1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot.
  2. Cover and cook for 2 hours on high or 4-8 hours on low.
  3. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock-pot.
  4. Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.
  5. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth.
  6. Add roux and Parmesan cheese to crockpot and stir to combine.
  7. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
  8. Top with additional basil and parmesan cheese if desired.
Recipe by Mommy Evolution at