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Slow Cooker Creamy Tomato and Basil Soup

Today was a stormy day in Los Angeles, so what better way to enjoy the rain then with some good old fashioned tomato soup. I wanted to make it easier on myself so I decided to throw everything in the crock pop while I cleaned up around the house and organized a bit. The crock pot really is my best friend when I have long days at work and won't have time to cook when I get home. There is nothing better then walking into your house with dinner waiting for you all warmed up and everything. Today it helped me warm up my families tummy with this delicious soup. I hope your family enjoys it as much as we did!


  • 28 ounce can crushed tomatoes

  • 4 cup chicken broth

  • 1 tablespoon dried oregano

  • 2 tablespoon dried basil

  • 1 cup heavy cream

  • Salt to taste

  • Pepper to taste

  • 2 tbsp butter

  • Shredded cheddar or parmesan cheese

  • French's Fried Onion


  1. Add tomatoes, chicken broth, oregano and half the basil to crock pot. Stir to combine.

  2. Cook on high for 4-6 hours or low for 8 hours.

  3. Use an immersion blender to get rid of the chunks, but I like to leave some chunks of tomato in my soup. This is totally up to you.

  4. Add cream and butter and stir well.

  5. Add salt & pepper to taste.

  6. Top with shredded cheese, basil and French's Fried Onion.


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