Today’s Homemade Crock Pot Tomato Basil Soup recipe has been compensated by Collective Bias, Inc and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias
Happy Halloween, y’all! Even though technically it’s the day before Halloween, our crazy weather has trick or treating moved up a day, so we’re celebrating tonight. I’ve been so wrapped up with the cookbook that I’ve hardly prepared. Last year, I did a trick or treat snack stand and dressed the dogs up as crawfish. This year, I barely put out pumpkins. However, since the weather is planning on making a dreary and scary debut, I thought I’d whip up something warm and comforting.
Trick or Treat, smell my feet.
Give me some Homemade Tomato Basil Soup to eat!
This soup is easy to put together and lets your great friend, Mr. Crockpot do all the work.
- 2 (14 ounce) cans diced tomatoes, with the juice
- 1 cup onions, finely chopped
- 1 cup celery, finely chopped
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, plus more for garnish
- 1/2 cup butter
- 1/2 cup flour
- 1 cup Parmesan cheese
- 1 1/2 cups half and half
- 1 teaspoon salt
- 1/2 teaspoon pepper
Add diced tomatoes, onions, celery, tomato paste, chicken broth, oregano, and basil to the crock pot. Cover and cook on low for 5-6 hours.
About 30 minutes before the soup is ready, prepare a roux by melting the butter over medium-low heat in a skillet and whisking in the flour. Whisk constantly for about 10 minutes or until the roux turns golden brown. Slowly add the vegetables from the crock pot to the roux, a cup at a time. Whisk together until smooth then add the roux mixture back to the crock pot.
Stir in the Parmesan cheese, half and half, and salt and pepper. Stir well then cover and cook on low for another 30 minutes.
Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
to get out all the clumps and puree until smooth.
Serve with grilled cheese sandwich wedges.
I’ve made it several different ways, but this time I chose a variety of Hunt’s diced tomatoes. I liked the extra boost of flavor that the Basil, Garlic & Oregano option provided and I think this round is my favorite to date. The recipe already has basil and oregano in it, so it just helps to enhance it.
Funny story about why I chose Hunt’s. Let’s face it, when you’re in the store there are lots of different brands to choose from and you may find yourself saying “it’s just diced tomatoes, does it really matter”? I’m not here to debate the differences, but while watching television there was a commercial for Hunt’s tomato sauce that came on and mentioned the fact that what makes them different is that they peel the diced, whole, and stewed tomatoes with FlashSteam® instead of chemicals, which means no chemical by-products go back into the earth. The entire commercial is dreamy. It’s very farm to table inspired and as I was grabbing my cans of tomatoes, it resonated and swayed my decision.
So, with that out of the way let’s get back to the soup.
Delicious on its own, I’m serving it with finger sandwich style grilled cheese sandwiches. Basically, make some grilled cheese sandwiches, then cut away the edges and slice into thirds. Makes them portable and perfect for dipping!
It also makes them perfect to include in my new Picnics, Potlucks & Porch Parties book!
Seriously can’t wait to share more with you about all the fun stuff contained in it. It’s not your average cookbook and I couldn’t be more thrilled.
Do you have a go-to easy dinner comfort soup you like to make during the Fall months?
You can find all of the different varieties of Hunt’s canned products on the Tomato Sauce aisle at your neighborhood WalMart.