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Slow Cooker Tomato Basil Soup

Homemade Tomato Basil Soup using the slow cooker saves time but still tastes great!
Author Marty's Musings


  • 1 24.5- oz. marinara sauce
  • 1 28- oz can crushed tomatoes
  • 1/2 cup roasted bell pepper strips diced (optional)
  • 1 shallot or onion, diced
  • 1 tsp dried oregano
  • 1/4 cup fresh basil minced
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1/2 cup margarine
  • 1 cup grated Parmesan Cheese
  • 2 cups half and half
  • salt and pepper to taste


  • Put marinara, tomatoes, bell pepper strips, shallot and chicken broth into slow cooker.
  • Cook on low for 5-7 hours or on high for 3 hours.
  • Thirty minutes before serving make the roux.
  • Melt butter over low heat in a skillet and add in flour.
  • Stir constantly for about 5 minutes.
  • Slowly add in 1 cup of hot soup.
  • Add in 3 more cups of soup and stir until smooth.
  • Put all back into the slow cooker.
  • Stir and add parmesan cheese, half and half, salt and pepper, oregano and basil.
  • Heat on high for another 30 minutes or until ready to serve.


I used frozen chicken broth I had on hand, but you could also use one chicken bouillon cube per one cup of water.
You could also substitute dried basil for fresh.