Description
This creamy tomato basil soup combines slow-cooked tomatoes and herbs with a luscious, cheesy roux made from butter, flour, cream, evaporated milk, and Parmesan cheese. The slow cooking develops deep, rich flavors, and blending creates a smooth, velvety texture. Finished with fresh basil and Parmesan garnish, this comforting soup is perfect for a cozy meal.
Ingredients
Soup Base
- 30 oz canned diced tomatoes (including the juices)
- 15 oz canned tomato sauce
- 3 Tbsp tomato paste
- 1 medium yellow onion, diced
- 2 – 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups reduced sodium chicken broth
Roux and Cream Mixture
- 3 Tbsp unsalted or salted butter
- 3 Tbsp all purpose flour
- 12 oz canned evaporated milk
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
Instructions
- Prepare the Soup Base: Add diced tomatoes with their juices, tomato sauce, tomato paste, diced onion, minced garlic, chopped fresh basil, kosher salt, black pepper, and chicken broth into the insert of a slow cooker. Whisk or stir everything together until well combined.
- Slow Cook the Soup: Cover the slow cooker and cook the mixture on LOW for 6-8 hours or on HIGH for 3-4 hours, allowing the flavors to meld and deepen.
- Blend the Soup: About 40 minutes before serving, use an immersion blender directly in the slow cooker or carefully transfer the soup in batches to a traditional blender. Blend until smooth and creamy. If using a traditional blender, return the blended soup back to the slow cooker.
- Make the Roux and Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking frequently to avoid lumps. Slowly whisk in the evaporated milk and heavy cream and continue cooking for a few minutes, whisking often, until the mixture is smooth and starts to thicken slightly. Stir in the grated Parmesan cheese and cook until it melts completely.
- Combine Roux with Soup: Pour the creamy Parmesan mixture into the slow cooker with the blended soup. Stir well to combine all the ingredients evenly.
- Heat Through and Thicken: Leave the slow cooker uncovered and cook on HIGH for approximately 20 minutes, stirring occasionally. This step helps the soup thicken a little more and blend the flavors fully.
- Serve: Ladle the hot creamy tomato basil soup into bowls. Garnish with additional grated Parmesan cheese and minced fresh basil if desired, and serve immediately for a warming, delicious meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- If you prefer a richer soup, use all unsalted butter and add extra Parmesan.
- Be careful when blending hot liquids; cool slightly and blend in batches if using a traditional blender.
- Freshly grated Parmesan provides the best flavor compared to pre-grated options.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it dairy-free, omit the butter, cream, and cheese, or substitute with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 6 hours 35 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
