Crock Pot Tomato Basil Soup
Prep time
Total time
Homemade soup is one of the pleasures of life in the winter. Fresh basil melds with the other flavors in this soup to make it a real people pleaser!
  • 3 - 15 oz. cans of petit diced tomatoes, with juice
  • 1 cup finely diced celery
  • 1 cup finely chopped carrots
  • 1 cup finely diced onions
  • 1 cup finely chopped sweet peppers* optional
  • 1 teaspoon dried oregano
  • ¼ cup fresh basil, minced
  • 4 cups broth, chicken or vegetable or a combination
  • ½ cup flour
  • 1 cup freshly grated Parmesan cheese
  • ½ cup butter
  • 2 cups half and half*, warmed
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  1. Place tomatoes, celery, carrots, onions, peppers and broth into crock pot.
  2. Cover and cook on low for 5 to 7 hours.
  3. Thirty minutes before serving make a roux. Melt butter over low heat in a skillet and whisk in flour. Stir constantly for a couple minutes.
  4. Slowly add in 1 cup of hot soup. Stir well, adding in 2 more cups of hot soup.
  5. Pour roux/soup mixture back into the crock pot. Mix well, continue to heat on low.
  6. Stir in Parmesan cheese, warmed half and half*, salt and pepper.
  7. Add in oregano and basil.
  8. Cover and let cook on low for another 30 minutes or until ready to serve.
  9. Garnish with a sprinkling of additional Parmesan cheese.
*Whole milk or 2% milk can be used in place of the half and half.

Fresh basil is available in tubes in the produce section and will last for up to 3 months. This basil works beautifully in this soup.

Chicken broth, vegetable broth or a combination may be used. I use half chicken broth and half vegetable broth, Better Than Bouillon brand.

*Home canned tomatoes or tomato sauce can be used in place of the petit diced tomatoes.

Recipe adapted from
Recipe by Pray Cook Blog at