• Home
  • About Me
    • Advertise/PR
  • Freezer to Slow Cooker Meal Plan
    • Cart
    • Checkout
  • Instant Pot & Slow Cooker Recipes
    • Crockpot Freezer Meals to Make Life Simpler & More Delicious
    • Instant Pot Recipes
    • Ground Beef Recipes
    • Beef Recipes
    • Chicken Recipes
    • Pork Recipes
    • Soup Recipes
    • Low Carb Recipes
  • Family
    • Homemaking
    • Get Healthy & Lose Weight
    • Making & Saving Money
  •  

Sidetracked Sarah

Helping Busy Moms Take Back Their Lives!

You Are Here: Home » Freezer to Slow Cooker » Slow Cooker Tomato Basil Soup Recipe

Slow Cooker Tomato Basil Soup Recipe

By Sarah Leave a Comment

Pin20
Share
Tweet
Yum
20 Shares

 

I’m so excited to share this tomato basil soup recipe with you!  It’s actually chock full of chopped vegetables.  We like having some chunks in our soup, so I left the delicious soft vegetables alone in chunks within my soup.  If you prefer to have a smoother tomato soup, feel free to blend the veggies up with an immersion blender while it’s still in the pot.

When deciding if I really wanted to make this tomato basil soup recipe for my family, who can sometimes be a bit picky, I spent some time reflecting.  You see, I have fond memories from my childhood, of when I was sick and home from school.  I know, that sounds weird.  Why would I think fondly of being sick?  It’s because I enjoyed my “sick food”.   Specifically, I remember eating tomato soup with a grilled cheese sandwich.  The two always were the perfect pair.  Even when you’re sick.  (Unless you have the weak stomach of course.)

I also remember eating tomato soup on cold, winter days for lunch.  Like on a snow day, when we stayed home from school.  It was always the perfect comfort food for those cold winter days!

Now that I’m an adult and mom to 7 kids, I actually don’t serve tomato soup that often.  You would think I’d jump on the opportunity, seeing I had such fond memories of it.  The truth is, only one of my kids have ever really liked the easy-to-make canned version that I’ve tried to serve them.

Since they’ve never really been a fan of THAT version of tomato soup, I was hesitant to make this soup for them, as I was afraid that they wouldn’t like it.  I was pleasantly surprised when they gobbled up every ounce of this tomato basil soup by the end of the night.  I mean, they kept coming back for more and there were NO leftovers.

One of my Freezer to Slow Cooker subscription members agreed.  She said:

“Tomato Basil Parmesan Soup was a hit in our house tonight!!! Even my pickiest of eaters loved it!! And the baby! She cleaned her bowl and barely made a mess. Thank you SO much!!!”

As you can see in the above picture, we ended up serving our soup with a cheese quesadilla instead of a grilled cheese sandwich.  It just happened that we were out of bread!  It was totally by accident, but we found that the cheese quesadilla was just as enjoyable with this tomato basil soup recipe as a grilled cheese sandwich would have been!

Now, it’s your turn!  You should try this recipe!  If you do, come back and leave me a comment and tell me what you think!

 

 

Slow Cooker Tomato Basil Soup Recipe

Makes 8 servings

2 (15 oz) cans diced tomatoes, with juice
1 cup finely chopped celery (2-3 stalks)
1 cup finely chopped carrots (3 carrots)
1 onion, finely chopped
1 teaspoon oregano
1 Tablespoon basil
4 cups (32 oz) chicken broth
1 bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups milk
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon oregano
1 teaspoon basil

Slow Cooker Instructions:

  1. Chop celery, onions and carrots.
  2. Place chopped veggies, 2 cans of diced tomatoes, bay leaf, oregano, basil and chicken broth into a large slow cooker.
  3. Cover and cook on low for 5-6 hours.
  4. An hour before serving, prepare a roux by melting a half cup of butter on the stove, and add in a haf cup of flour, stirring constantly for several minutes, until smooth and not clumpy.
  5. Stir a cup of soup into the butter/flour mixture and slowly add 3 more, continually stirring until it is smooth.
  6. Pour soup/butter/flour mixture back into slow cooker and add parmesan cheese, milk, salt and pepper.
  7. Add another teaspoon of both basil and oregano and cook on low for another 30-45 minutes.
  8. Serve

Freezer Bag Instructions:

  • Chop celery, onions and carrots.
  • Place chopped veggies, 2 cans of diced tomatoes, bay leaf, oregano, basil and chicken broth into a gallon size freezer safe bag.
  • Label & lay flat to freeze.
  • Remove freezer bag from freezer the night before you plan to cook it.
  • On cooking day, pour contents of thawed bag into slow cooker (or add an extra hour to cooking time, if it’s still frozen or partly frozen)
  • Cover and cook on low for 5-6 hours.
  • An hour before serving, prepare a roux by melting a half cup of butter on the stove, and add in a cup of flour, stirring constantly for several minutes, until not smooth and not clumpy.
  • Stir a cup of soup into the butter/flour mixture and slowly add 3 more, continually stirring until it is smooth.
  • Pour soup/butter/flour mixture back into slow cooker and add parmesan cheese, milk, salt and pepper.
  • Add another teaspoon of both basil and oregano and cook on low for another 30-45 minutes.

Instructions to write on bag:  Cook on low for 5-6 hours.  Make roux according to recipe instructions and stir in.  Cook another 30-45 minutes.

Side Suggestion: Garlic Cheese Bread

The Ultimate List of 150+ Instant Pot Recipes
Slow Cooker Tomato Basil Chicken Stew

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get Your Freezer to Slow Cooker 1 Week Menu - FREE!



Have You Met Sarah?

Sidetracked Sarah Welcome

subscription-ad

The Best Slow Cooker Chicken Thighs Recipe

Facebook

Sidetracked Sarah

Testimonials

  • Amorette DavisUser of the Free Freezer to Slow Cooker One Week Menu

    Thank you so much! As a special needs mommy these recipes have helped us so much.   I often am very busy with being a nurse for our child that I don't have time for making sure we get meals.  This allows me to do all my prep on the weekends, while my husband is home to help, and to cook during the week.  So grateful!

  • Linda SearsOwner of Freezer to Slow Cooker Menus

    Sarah’s Freezer to Slow Cooker ebooks have been a fantastic addition to my meal plans.  They make meal planning easy and my family happy. I love the way each recipe is laid out, with a shopping list and ingredient prep list, along with cooking instructions. Sarah’s done all the hard work for me!  The recipes have used have all been delicious and easily adaptable to my family’s taste and the number of people I’m serving.

  • FranOwner of Freezer to Slow Cooker Ebooks
     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
           A Happy Slow Cooker User
  • rayzn2angelsfrom Freezer to Slow Cooker Series

    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

  • Dawn S.Buyer of Freezer to Slow Cooker Ebook Series
    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

Newsletter Subscription

  • Home
  • About
  • Account
  • Freezer to Slow Cooker
  • Shop

Copyright © 2025 Sidetracked Sarah

Save your cart?

x