tomato-basil-soupRainy, dreary, cold equals a lay back and take easy kinda day. Translation…it’s a Tomato Potato Basil Soup kinda day . Did I mention in the slow cooker? Yep, throw all the ingredients in one pot, curl up and take a nap, and wake up to scrumptious, comfort, and delicious! After trying this, you will never open another canned soup again. The flavors blend together beautifully, and the slower cooker does all the work.  I have a few fresh, homegrown herbs, and of course basil is one of them.  I’m a true believer that fresh spices can make the meal.  It’s so convenient to have fresh herbs at your fingertips. It’s really easy to grow, and even easier when you have friends to help with the pruning (inside joke.)  I think you’ll agree, this soup is a vegetarian meal at it’s finest.   


Slow Cooker Tomato Potato Basil Soup
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  1. 2 15-ounce cans diced tomatoes
  2. 1 10-ounce can tomato sauce
  3. ΒΌ cup fresh basil, finely chopped
  4. 3 teaspoons minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 medium sweet onion, diced
  8. 1 cup fat free half & half
  9. 2 large russet potatoes, diced
  10. 4 cups vegetable broth (or chicken broth)
  11. 1 cup shredded parmesan cheese
  12. 1 cup mozzarella cheese
  1. Add all ingredients except the cheeses to a slow cooker/crockpot.
  2. Cover and cook for 2 hours on high or 4-8 hours on low.
  3. About 30 minutes before serving use an immersion blender to puree the soup. Be careful not to scrape the sides or bottom of the slower cooker. If you prefer, you may transfer soup to a blender or food processor to puree until smooth, then return soup to the crock pot.
  4. Add the cheeses and stir well. Allow to cook another 20 minutes until cheese is completely melted. Stir again before serving. If desired, garnish with additional basil and parmesan.
  1. Serve with grilled cheese sandwiches or crusty bread!
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