Slow Cooker Tomato Basil Parmesan Soup

It has been snowing here in Utah.  We woke up to about 2 inches yesterday.  My boys were so excited for the snow.  I personally hate it!  But cold snowy days are perfect for soup!  And I am not going to lie to you when I say this is one of the best soups that I have ever had!
tomatobasilparmesansoupI can’t believe how amazing this soup turned out!  It was perfectly creamy and all of the flavors combined in this were incredible.  Basil is one of my favorite herb. The basil, parmesan, and tomato soup was absolutely amazing.  The best part is that the family loved it too!  Especially my 10 year old.  He said mom!  This is so amazing and I can taste the parmesan in it!  Little did he know that there were carrots, onion, and celery hidden inside.  I couldn’t get enough of this soup.  It became an instant favorite for our family.  I served it with grilled cheese and it was perfect for a snowy cold day!

5.0 from 5 reviews
Slow Cooker Tomato Basil Parmesan Soup
 
Prep time
Cook time
Total time
 
A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!
Author:
Serves: 8
Ingredients
  • 2 (14 oz) cans diced tomatoes, with the juice
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 1 tsp dried oregano or 1Tablespoon fresh oregano
  • 1 Tablespoon dry basil or ¼ cup fresh basil
  • 4 cups chicken broth
  • ½ cup butter
  • ½ cup flour
  • 1 cup parmesan cheese
  • 1½ cups half and half
  • 1 tsp salt
  • ¼ tsp pepper
Instructions
  1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, and basil to your slow cooker. {If you want your soup more smooth and less chunky, pulse celery, carrots, and onion in a food processor until very fine. I did this so my veggies were more hidden in the soup.} Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
  2. About 30 minutes before the soup is ready prepare a roux. Melt the butter over medium low heat in a skillet and add the ½ cup of flour. Whisk together constantly for 5-7 minutes. Slowly add 1 cup of soup. This will start to form a thick paste. Slowly add another 3 cups of warm soup. Add this back to the slow cooker.
  3. Stir in the parmesan cheese, warmed half and half, and salt and pepper. Add additional oregano and basil if needed. Cover and cook on low for another 30 minutes.
  4. You can also blend the soup in a blender at the very end to smooth the soup out if you would like.
Notes
Recipe source PinFoody

 

 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. How much butter?

  2. I’ve made this recipe before and it’s fantastic.

  3. This look so delicious Alyssa! Hope you’re having a fantastic week! I’d love for you to link this up at our link party at Bakerette.

  4. How well does this freeze?

    • I made a big batch and did freeze what we didn’t use. I am sure that you can just thaw it out and reheat when ready to serve. 🙂

  5. What is half and half please? Is it cream?

    • Half and half can be found in your grocery store by the milk and heavy cream. It is half cream and half milk. Hope this helps. 🙂

  6. What is half and half? Is it single cream?

    • Half&half is half light cream, half milk. Where are you from Vicky, as it is quite common in the US. Along those lines, I am not familiar with the term, single cream. What is that? Light Cream?

  7. Natalie Klemek says:

    I made this yesterday for my parents along with the Texas Roadhouse Rolls. Both were delicious! Keep the yummy and easy to follow recipes!

  8. This is the best tomato basil recipe I have made yet! The flavor is incredible! Will surely make it again and again! Thanks for sharing! I give it 5 stars!

  9. This is a terrific soup. I used Carnation Evaporated Lowfat 2% Milk to reduce some of the calories from the half and half, and the soup is still very creamy. Used an immersion blender right in the pot to make it a bit smoother. Thanks for sharing the recipe!

  10. Oh no… I just used beef broth instead of chicken (my fault for not putting a label..I usually freeze the broths)…do you think it will affect the flavor? Im so sad… I’ve made this soup before and its so good, but I have only used chicken broth

  11. Making this now. Anyway to cook on high a little bit to cut time in half?

  12. Do you use fresh parm and grate it yourself? Or the parmesan that you buy already grated into crumbly pieces?

  13. What kind of parmesan cheese do you use?

  14. Have you every added tortellini to this soup?

  15. Wow, i just ran across this recipe on monday and we tried it the other night. OMG it is so fantastic! thank you so much for sharing it! We are going to keep it and make it again and again!

    Thank you,
    Amy from IL

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