Love to be in the Kitchen

Tomato Basil Parmesan Soup (Slow Cooker)

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This is one of my new favorite soup recipes! It’s delicious and comforting as soup should be. There is so much flavor. Every time I make this I can’t believe how good it is! I love that this recipe doesn’t use heavy cream. To make it thick and creamy, 30 minutes before it’s ready you made a roux on the stove-top.

This soup is packed full of vegetables, tomatoes, celery, onions and carrots. And let’s not forget the star of the soup, the Parmesan Cheese. It takes this soups flavor up a notch. It’s amazing! We love to eat this with grilled cheese sandwiches cut up into sticks. It’s a family favorite. Enjoy!

Yield: Makes 2 quarts (about 8 cups)

Tomato Basil Parmesan Soup {Crock Pot}

Tomato Basil Parmesan Soup {Crock Pot}

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. oregano (or 1 Tbsp. fresh oregano)
  • 1 Tbsp. basil (or 1/4 cup fresh basil)
  • 4 cups chicken broth
  • 1/2 bay leaf
  • 1/2 cup flour
  • 1 cup Parmesan cheese
  • 1/2 cup butter
  • 2 cups half and half, warm (milk works too)
  • 1 tsp. salt
  • 1/2 tsp. ground pepper

Instructions

  1. Add the tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
  2. 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. Slowly stir in 1 cup hot soup. Add another 3 cups of soup and stir until smooth.
  3. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half-and-half, salt and pepper. Add additional basil and oregano if needed.
  4. Cover and cook an additional 30 minutes or until ready to serve.
© Becky
Slightly adapted from Today’s Mama

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