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5 from 18 votes

Slow Cooker Creamy Tomato and Basil Soup

Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Entree, Soup
Cuisine: American
Servings: 4 -6 servings
Author: The Chunky Chef


  • 2 15- oz cans diced tomatoes
  • 1 10- oz can tomato sauce
  • 1/4 cup fresh basil finely chopped
  • 2 cloves large garlic minced
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1 onion diced
  • 1 cup heavy cream
  • 4 cups chicken broth or vegetable stock to make it vegetarian
  • 2 cups Parmesan cheese shredded
  • For the Roux:
  • 3 Tbsp butter
  • 1/4 cup flour
  • 1 cup heavy cream or half and half


  • Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well). Stir occasionally and scrape down the sides (if you can).
  • 40 minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot.
  • Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened.
  • Add Parmesan cheese and roux to the crockpot and stir to combine.
  • Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.