Homemaking/ Recipes

Creamy Tomato Basil Soup Recipe ~ Cooking with Essential Oils

Looking for a new soup to add to your rotation? Something simple and easy made in the crockpot with simple ingredients? Then this creamy tomato basil soup is what you are looking for! This soup will be sure to wow your family for dinner tonight!

Fall and winter are the perfect seasons for soup. I often find myself searching Pinterest for new ones to add to our rotation. I was honestly a bit skeptical of this one before I tried it but with such simple ingredients, I thought it was worth a shot. My husband isn’t a fan of the typical tomato soup so I wasn’t sure how it would go over. But it was a big hit with everyone and has been made more times this year than any other soup in my recipe box! I’d say that’s a win!

After a few tries, I’ve mastered this soup. The first time I made this soup while following it exactly left us with a good soup. Then I started playing around with the seasonings and have found the sweet spot. What’s my secret for taking this soup from good to out of this world amazing?

Young Living essential oils.

Did you know you can cook with them? Well, you can and because they are so concentrated they contain so much more flavor than the dried (and even fresh!) herbs.

Now that I make this with my oils, basil and oregano, I can not go back to the dried herbs.

If you don’t have the oils, the regular recipe is still listed. But if you want to experience one of the best soups of your life you’ll want to get the oils.

 

Chunky Creamy Tomato Basil Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano, or 2 drop Young Living Oregano Essential Oil
1 T dried basil, or 3 drops of Young Living Basil Essential Oil
4 cups chicken broth
12 cup flour
1 cup Parmesan cheese
12 cup butter
1 1/2 cups half and half
1 tsp salt
14 tsp black pepper

 

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.

4. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.

5. Stir and add the Parmesan cheese, half and half (and salt and pepper if desired).

6. Add all back into the slow cooker.

7. Add additional basil and oregano if needed – I add a few more sprinkles of each (but with oils I simply add 1 drop of each of them).

8. Cover and cook on LOW for another 30 minutes or so until ready to serve.

This soup is so flavorful when you use the Young Living oils. I have made it with and without them and my family is always amazed at how much better it tastes with the oils. If you want to grab bottles of your own just send me a message and I’ll let you know how easy it is!

Adapted from Random Thoughts and Hills Blog

Looking for a new soup to add to your rotation? Something simple and easy made in the crockpot with simple ingredients? Then this creamy tomato basil soup is what you are looking for! This soup will be sure to wow your family for dinner tonight!

Creamy Tomato Basil Soup Recipe

Print Recipe
Serves: 8-10 Cooking Time: 6-8 hours

Ingredients

  • 2 (14 oz) cans diced tomatoes, with juice
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 tsp dried oregano or 2 drops of Young Living Oregano Essential Oil
  • 1 T dried basil
  • 4 cups chicken broth
  • 1⁄2 cup flour
  • 1 cup Parmesan cheese
  • 1⁄2 cup butter
  • 2 cups half and half, warmed (I would go with only a cup and a half though)
  • 1 tsp salt
  • 1⁄4 tsp black pepper

Instructions

1

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to a large slow cooker.

2

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.

4

4. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.

5

5. Stir and add the Parmesan cheese, half and half (and salt and pepper if desired).

6

6. Add all back into the slow cooker.

7

7. Add additional basil and oregano if needed - I add a few more sprinkles of each (but with oils I simply add 1 drop of each of them).

8

8. Cover and cook on LOW for another 30 minutes or so until ready to serve.

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