27 July 2017

Slow Cooker Creamy Tomato-Basil Soup

Right now, I have a gracious plenty of basil. One plant in my indoor herb garden is yielding significant harvests, enough to keep me supplied with fresh basil twice a week. The slightly peppery, almost sweet flavor makes for some yummy good drinks, jellies, and entrees. I’d add fresh basil to just about anything, y’all.

Most folks don’t wanna eat soup in the summer, but this is a slow cooker meal and that trumps everything. I try not to use my stove when it’s hot. If you live in South Georgia, you know how important that is! Nobody wants to add to this oppressive heat. As much as possible, I use the convection oven or the slow cooker. The kids gave my mister a gas grill for Father’s Day this year. That’s been a real life saver too.

And listen, this soup is a favorite with everydamnbody in my house. Agreeing on supper is one thing. When you find a dish that’s a top five for everyone, you keep that sucker in rotation! Hope y’all enjoy it. Have suggestions for changes to this recipe? Want to tell us what you thought of it? Leave your feedback in the comments. Big love from Lil’ Nashvegas, B.


3 tablespoons butter

1 onion

2 garlic cloves

2 twenty-eight ounce cans crushed tomatoes

4 cups chicken broth

1 cup heavy whipping cream (or half & half or milk)

1 teaspoon black pepper

1 tablespoon cornstarch

1 cup heavy whipping cream (or half & half or milk)

1 cup grated or shredded Parmesan cheese (whatever kind you like)

1/4 cup minced fresh basil leaves


Dice onion and garlic. Saute in butter until onion is translucent.

Pour crushed tomatoes, chicken broth, onion, garlic, pepper, salt, and 1 cup heavy whipping cream (or half & half or milk) into a blender or food processor. Blend until smooth.

Pour mixture into slow cooker. Cook on low for four to six hours, stirring every now and again if you think about it. If you don’t, don’t worry about it.

About 30 minutes before you’re ready to serve the soup, fix a roux. Melt three tablespoons butter and stir in the cornstarch.  When it clumps, whisk in the heavy whipping cream (or half & half or milk).

Add roux, Parmesan cheese, and basil to the slow cooker.  Cook for another 30 minutes.

Makes about two and a half quarts or about nine servings.

Serve with toasted French bread or croutons.

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Copyright 2017 by Beth Hallman. All rights reserved.

Posted July 27, 2017 by Beth in category "Recipes


  1. By Reba Reed on

    This soup sounds delicious and is on my menu this week. I do have a question. As I read the directions, I saw that the Parmesan cheese is mentioned twice. First it says to put it in the food processor with the tomatoes. Then it says to put it in at the end with the roux. Which is it? I’m thinking it goes in at the end. Thanks!

    1. By Reba Reed on

      Also, are the onion and garlic sautéed in olive oil(as indicated in ingredients) or in butter ( as in the directions)? Thanks!

      1. By Beth (Post author) on

        Again, sorry for the slow response! Saute in butter. I tried the olive oil and liked the butter better. You could do either. I’ve corrected the blog to reflect both mistakes. Thank you for catching them both. Let me know how you liked the soup and if you made any changes. Peace, B.

    2. By Beth (Post author) on

      I’m sorry for the delay in responding, friend! Thanks for catching the mistake here. Add the Parm with the basil and roux. Hope you enjoy the soup! Peace, B.

  2. By Reba Reed on

    I finally made this today. YUM! I’m single so I’ll have it for a few days. Which is perfectly fine with me. I’ve had 2 knee surgeries this summer, so this will be easy yummy meals, even if I share with my sister…. Thanks for sharing your recipe.


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