Try my Slow Cooker Tomato Soup Recipe. You’re going to love it.
One of our favorite weekend lunches and weeknight meals is hearty tomato soup with a serious grilled cheese.
Fall is in the air! Which means I’m pulling out our favorite recipes that warm us up right down to our toes.
Slow Cooker Tomato Soup Recipe
- 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
Directions for slow cooker tomato soup:
Step 1: Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot.
Step 2: Cover and cook for 2 hours on high or 4-8 hours on low.
Step 3: About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock-pot.
Step 4: Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.
Step 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.
Step 6: Add roux and Parmesan cheese to crockpot and stir to combine.
Step 7: Allow to cook another 20-30 minutes until cheese is completely melted.
Give it a good stir before serving.
Step 8: Top with additional basil and parmesan cheese if desired.
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For the Roux: