Last weekend while we were in Milwaukee, Wisconsin, my daughter ordered tomato soup and grilled cheese. She mentioned how I never make tomato soup. She could not remember the last time I made it so I decided it was time to make some again. When I pulled up my Slow Cooker Tomato Basil Bisque recipe (click for link to recipe) I thought it looked good but I did not have time to play with carrots today. I thought I could make this dish simpler and just as tasty.
By the way, the soup at the restaurant was pretty awful! It tasted like cans of diced tomatoes and sauce mixed together with some salt and pepper. It wasn’t thick, it had just an tinny tomato taste, and did not pair well at all with the delicious grilled cheese that came with the sandwich.
For not really liking soup very much my family all really liked this. It had lots of flavor and I served it with warm bread and butter for dipping. The additional fresh basil sprinkled on top helped add even more flavor. It was delicious!
Slow Cooker Tomato Basil Soup
- 56 oz. petite diced, crushed or tomato sauce
- 4 cloves garlic, minced
- 1 heaping teaspoon dried basil
- salt and black pepper, to taste
- 1 cup heavy cream
- 4 cups chicken stock
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups cream or half and half (I used fat-free)
- 2 cups Parmesan cheese, grated (freshly grated is best)
- fresh basil for serving, if desired
- Place tomatoes, garlic, dried basil, heavy cream, chicken stock, salt, and pepper into the bowl of the slow cooker. Cook on low for 6 to 7 hours or high 3 to 4 hours.
- Half an hour before you plan on serving the soup blend the soup to smooth with an immersion blender, in a blender, or food processor. Return soup to slow cooker.
- Melt butter in a medium saucepan over medium heat. Once melted sprinkle the flour over the butter and blend to make a paste. Allow to cook for 1-2 minutes until it just lightly starts to brown. Whisk in cream or half and half to the pan. Bring pan back to a slow simmer while continually whisking. Simmer for 8-10 minutes until the sauce starts to thicken. Remove pan from heat and stir in Parmesan cheese. It will get thick.
- Slowly stir the sauce into the slow cooker soup. Taste and adjust spices as necessary. Allow mixture to warm and serve hot with fresh basil on top if desired.