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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!
Tomato basil parmesan soup in a white bowl with green garnish.I 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!

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Slow Cooker Tomato Basil Parmesan Soup

By: Alyssa Rivers
A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 people

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 1/4 cup fresh basil
  • 4 cups chicken broth
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup parmesan cheese
  • 1 1/2 cups half and half
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions 

  • 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.
  • About 30 minutes before the soup is ready prepare a roux.
  • Melt the butter over medium low heat in a skillet and add the 1/2 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.
  • 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.
  • You can also blend the soup in a blender at the very end to smooth the soup out if you would like.

Nutrition

Calories: 279kcalCarbohydrates: 17gProtein: 9gFat: 21gSaturated Fat: 13gCholesterol: 56mgSodium: 1210mgPotassium: 479mgFiber: 2gSugar: 4gVitamin A: 3476IUVitamin C: 21mgCalcium: 255mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Side Dish, Soup
Cuisine: American, Italian
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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25 Comments

    1. I would cook it just the same as the slow cooker but add it to the stove top pot. Heat it for 1 hour, stirring and checking it regularly.

  1. 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

      1. Do you use grated parmesan that you’d sprinkle on top of spaghetti or a slightly chunkier grated parmesan shavings?