Yesterday I spent several hours outside in the freezing cold for a Christmas event in Oxford. I came home to this soup, which I put in the slow cooker 7 hours before. For me, a huge soup lover, this was better than coming home to my gorgeous dogs. Or my husband. This was soup heaven. Keep your mulled wine or hot tea – give me soup any day of the year – especially in the winter when nothing short of submerging myself in a boiling hot bath can warm my bones.

The original version of this recipe is vegan, so please visit this site to see the vegan version.

I have a feeling this is going to become a winter staple in my kitchen. I have soup (and salad) almost every day for lunch, unless I have dinner leftovers. And I really hate store bought soup – even from the refrigerator section (never from a can – ew!).  Enjoy!

Slow Cooked Healthy Creamy Tomato Basil Soup
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  1. 10-12 Small to Medium Tomatoes (Diced)
  2. Fresh Basil Leaves (approx 10 leaves-more if you like)
  3. 1/4 tsp ground pepper
  4. 1 tbsp Butter
  5. 1 tbsp Tomato Paste
  6. 1 tbsp Italian Seasoning
  7. 2 Cups 2% Milk
  8. 2 tbsp Whole Wheat Flour
  1. Place your tomatoes and basil and pepper into the slow cooker.
  2. Whisk the milk and flour together and pour over tomatoes into crock pot.
  3. Cover and cook on Low for 6 hours
  4. Blend the soup
  1. This soup tastes amazing! It needed salt though, which was not in the original recipe – not much, but a tad. You could wait until it’s served and let each person season to their own preference.
  2. I cooked it a bit too long. The recipe said 6 hours, but I left it around 7 hours. Next time I would make sure I cooked it 5-6 hours.
  3. It could have used a second tablespoon of tomato puree just to intensify the tomato flavour.
  4. I don’t think the butter is needed and would omit it next time to make the soup even healthier.
  5. This recipe doesn’t make a huge batch. It’s enough for only a couple of bowls – three at the most. I would double it next time if serving as a family main dish, or if I wanted a week’s worth of lunches.
Adapted from Busy Vegetarian Mom
The Pescetonian
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