Tomato-Basil Parmesan Soup

An easy slow cooker soup recipe, this Tomato Basil Parmesan Soup is full of tomato flavor, is super creamy, and is easily a family favorite!

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Originally posted March 21, 2011 – it’s been almost exactly 7 years since I first posted this recipe, but it sounds like (from the original post) that this spring was pretty much the same as the spring from 7 years ago. We have been getting glimpses of warmer weather to come, but most nights, it’s still pretty chilly. Which is why I’m still in soup mode! This slow cooker Tomato Basil Parmesan Soup is a favorite of mine, and is so delicious and full of flavor! It doesn’t take long to get everything prepped, and then you let it do it’s magic in the slow cooker all day long. I love that this soup is creamy but that it also has some vegetable chunks in it. It’s perfect with grilled cheese sandwiches for dinner!

The original post from 2011 follows:

I can’t tell you how happy that Spring is here.  I’m not a winter person.  But the problem is, it totally doesn’t feel like spring here, yet!!  The first day of spring was cloudy and windy and rainy – not the blue skies and mild temperatures that I have been looking forward to!!

So what do you do when it’s cold outside?  Make soup to warm you up!!  I found this recipe online during my search for great slow cooker recipes.  If there is one thing that I usually have great luck with when it comes to the slow cooker, it’s soup.  And this one was no exception!!  I love that the final product is a somewhat chunky, thicker soup – not your normal smooth tomato soup.  But I also think this would be great if you pureed the finished soup for a smooth soup, too.  And a total bonus – my vegetable hating daughter loved this soup!  I didn’t think she’d like it because of the chunks of vegetables, but she ate it right up and asked for seconds!!

Looking for more slow cooker soup recipes?

Slow Cooker Beef Noodle Soup
Slow Cooker Potato Soup
Crock Pot Corn Chowder
Slow Cooker Cabbage Soup from Spend with Pennies
Slow Cooker Pizza Soup from Shugary Sweets

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Tomato-Basil Parmesan Soup

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• Author: Deborah
• Prep Time: 15 mins
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish

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Description

An easy slow cooker soup recipe, this Tomato Basil Parmesan Soup is full of tomato flavor, is super creamy, and is easily a family favorite!

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Scale 1x2x3x

Ingredients

• 4 cups chicken broth*
• 2 cans (14-ounces each) diced tomatoes, undrained
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 medium onion, finely diced
• 4 tablespoons fresh basil, chopped
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 cup butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 2 cups half and half, warmed
• Salt and pepper, to taste

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Instructions

In a large slow cooker, combine the chicken broth, tomatoes, celery, carrots, onion, 2 tablespoons of the basil, bay leaf, and oregano. Stir to combine.  Place the cover on the slow cooker and cook on low for 5-7 hours, or until the vegetables are soft.

An hour before you are ready to serve, transfer half of the soup to a blender or a food processor and process until smooth. Return the mixture to the slow cooker.

In a saucepan, melt the butter. Whisk in the flour and cook for a minute. Slowly whisk in about 1 cup of the soup from the slow cooker.  Add an additional 3 cups of soup and stir until smooth.  Mix back into the slow cooker.

Stir in the Parmesan cheese, warmed half and half, and the remaining basil. Season to taste with salt and pepper. Cook on low for an additional hour.

Recipe Notes:

*you can use vegetable stock to make it vegetarian, but I love the extra flavor chicken broth brings.

adapted from Recipe Shoebox

Nutrition

• Calories: 635
• Sugar: 5 g
• Sodium: 1445 mg
• Fat: 43 g
• Saturated Fat: 27 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 4 g
• Protein: 34 g
• Cholesterol: 126 mg

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