This creamy Tomato Basil Soup with Chicken is so filling, comforting and delicious. It can easily be made in the slow cooker for your entire family to enjoy.
There is something about a slow cooker simmering away in the kitchen and the flavors of the much anticipated dinner wafting through the house, making everyone hungry for dinner time. Nothing makes me feel all warm and cozy than that.
What is even better is these meals that are one-pot and you kinda dump everything into the pot and mix it in and let it cook. It is the best of both worlds. We love these slow cooker meals like Slow Cooker Chicken Curry with Coconut Milk and Slow Cooker Yam and Lentil Soup.
Does your family love Tomato Basil Soup? Mine does. Come fall and winter, tomato basil soup and grilled cheese sandwich is a staple here. Sometimes we zhuzh up the grilled cheese with some truffle oil and it is seriously the best thing ever.
I sometimes even make mini truffle grilled cheese bites to serve as an appetizer or to be part of a cheese board when we entertain. This slow cooker tomato basil chicken soup is a variation of the creamy tomato basil soup.
What I love about this crockpot tomato basil chicken soup is
- It is creamy, comforting and delicious
- It is a one pot meal in itself. Adding some rustic bread on the side is a choice if you have a very hungry bunch.
- It is a set it and forget it kind of recipe made in the slow cooker
- It is a family favorite
- It is a quick weeknight dinner recipe
Ingredients for slow cooker tomato basil chicken soup
- Onion and garlic – the base aromatics that lend the flavor to this delicious soup
- Herbs and spices – the list is not long. Just red pepper flakes, dried oregano, salt, black pepper and some fresh basil.
- Tomatoes – I use canned tomatoes in this recipe, as with all my tomato soup recipes. I use canned chopped tomatoes and San Marzano crushed tomatoes. You can substitute the canned chopped tomatoes with fresh tomatoes if you want, but I will keep the San Marzano tomatoes to give that extra depth of flavor.
- Chicken – I use chicken boneless, skinless chicken breasts in this recipe.
- Chicken stock – this forms the liquid base for the soup. If you reduce this by half or to a quarter of the measurement, you can make this into a chicken dish with marinara sauce and serve it over pasta.
- Cream – just a tad bit to make it creamy.
How to make this tomato basil chicken soup
- Heat some oil in the slow cooker and add the onions and garlic to it. Saute for just 2 mins or so.
- Add in the red pepper flakes, oregano, salt and pepper and mix well.
- Add both the tomatoes and mix everything well.
- Add stock and place the chicken breasts in the tomato-stock mix.
- Close the crockpot and let it cook on high for 4 hrs.
- Once done, take the chicken breasts out of the slow cooker and shred to pieces.
- Add this back to the slow cooker and add some cream to the soup.
- Add chopped basil and mix well.
- Serve hot.
Here are a few other favorite recipes for fall, that are equally comforting and filling.
- Instant Pot Masala Turkey Chili
- Instant Pot Vegetarian Butternut Squash Chili
- Sprouted Quinoa and White Bean Soup
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Slow Cooker Tomato Basil Chicken Soup
Ingredients
- 3 tbsp olive oil
- 1 yellow onion chopped
- 4 cloves garlic finely chopped
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 can diced tomatoes 14.5 oz
- 1 can San Marzano crushed tomatoes
- 2 cups chicken broth
- 2 chicken breasts about 1 lb
- ¼ cup heavy cream
- 8-10 basil leaves torn or cut in chiffonade
Instructions
- Set the slow cooker to HIGH.
- Heat some oil in the slow cooker and add the onions and garlic to it. Sauté for just 2 mins or so.
- Add in the red pepper flakes, oregano, salt and pepper and mix well.
- Add both the tomatoes and mix everything well.
- Add stock and place the chicken breasts in the tomato-stock mix.
- Close the crockpot and let it cook on high for 4 hrs.
- Once done, take the chicken breasts out of the slow cooker and shred to pieces.
- Add this back to the slow cooker and add the cream to the soup.
- Add chopped basil and mix well.
- Serve hot.
Video
Notes
- I use canned tomatoes in this recipe, as with all my tomato soup recipes. I use canned chopped tomatoes and San Marzano crushed tomatoes. You can substitute the canned chopped tomatoes with fresh tomatoes if you want, but I will keep the San Marzano tomatoes to give that extra depth of flavor.
- It is a one pot meal in itself. Adding some rustic bread on the side is a choice if you have a very hungry bunch.
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