This creamy Slow Cooker Tomato Basil Parmesan soup is a bowl of pure comfort! Packed with flavor, and lots of vegetables, it is a hearty twist on the classic tomato soup. Perfect meal as the weather starts to turn colder or when you just need some yummy comfort food. As a Mom, I love all the extra veggies included in the soup and my boys don’t even notice them. Also, if you need to save a little time, you can take a short cut with the prep and use a food processor to chop all the vegetables. It makes an easy recipe even easier.
Here is the soup ready to go in the slow cooker for a few hours.
About an hour before you want to serve the soup. You create a Roux (/ˈruː/), which is a mixture of equal parts flour and butter cooked together and used to thicken sauces. You start by melting butter, then add in flour, and cook the mixture over low heat.
After 5-7 minutes stirring this mixture in the saucepan, you lowly add a cup of the soup from the slow cooker.
Then add another 3 cups and continue to stir before mixing the rouix mixture back into the crockpot of soup along with some half and half and parmesan cheese.
After coking for one more hour, you are ready to serve! We love to have this Slow Cooker Tomato Basil Parmesan Soup cooking in the crockpot on a rainy day. We love to eat it with grilled cheese, hot rolls or breadsticks from the oven. It really does hit the spot!
Other Tomato Soups recipes I love:
Easy tomato Soup (this is my favorite recipe–so simple and so good!)
**this recipe was originally shared in 2010.
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Slow Cooker Tomato Basil Parmesan Soup
Description
This soup is wonderful on a cold day. It is a creamy tomato soup with the added bonus of vegetables that you hardly notice. So delicious!
Ingredients
2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper
Instructions
- In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time).
- Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
- Pour the roux mixture back into the slow cooker and stir.
- Add Parmesan cheese, warmed half and half, salt and pepper (and dried oregano and basil if you didn’t already add fresh).
- Cover and cook on low for another hour until ready to serve. I like to puree the soup in the blender at this point for a smoother consistency. (Remember to remove the bay leaf before blending.)
- Garnish with Parmesan cheese and freshly ground black pepper to taste.
Adapted from: 365daysofcrockpot.com
Just found this recipe last week. Used my tomatoes from my garden & did a half batch on the stove using milk instead of cream and it was delicious! Definitely a keeper in our house! 🙂
Wow, this was fantastic! I was assuming it would be good, but this was GREAT! It was super flavorful, and the parmesan was great in it. I used 1 cup of leftover evaporated milk I had in the fridge instead of the half and half. And I skimped on the cooking time (it was five hours total) but I thought it was great. Thanks a ton for a yummy crockpot recipe.
Thanks for the recipe. We made this over the weekend (using milk instead of cream). Although I diced the celery quite small, it was still crunchy after 6 hours, so be sure to really get them small. I might saute the celery and onions first next time for extra flavor and make sure they're soft. I also pureed the entire soup to make it more appealing to the kids.
This recipe is exceptionally good with 1 cup pumpkin puree added to it. I love your blog and use it daily. Thanks Julie
Ohhhhh I LOVE it! I am definitely going to have to try this one 😉
This looks amazing. Tomato, basil, parm – what's not to love!!!
what a perfect fall dish!
-Krystal @ recipesofacheapskate.blogspot.com
this looks SO GOOD!!!!!! I am making this for dinner tonight with hot rolls. wow, I can't wait! 🙂
This looks FABULOUS!!!!