Hi! I'm Karen, a stay at home mom and blogger. Mostly I write about the new foods and recipes I've been making at my house. I like nutella, avocados, muddy buddies, mushrooms, tomatoes, peaches, berries, beans and rice, dark chocolate, cilantro, peanut butter, fried eggs and a million other types of foods. Most of the time, I like to make really easy and simple recipes--that's why I use my slow cooker a lot! I hope you find my posts helpful! Please comment and let me know when you make one of my recipes!

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Tomato Basil Parmesan Soup in the Slow Cooker (or on the stove-top)

Tomato Basil Parmesan Soup Recipe

tomato basil parmesan soup in the slow cookier
Photo by Clair Buys/BYU Magazine


Tomato Basil Parmesan soup in the slow cooker. This is the stuff that your taste buds dream of!

Printable recipes cards and download of this recipe can be found HERE.  Enjoy! (Scroll for recipe on post)

This is the most delicious soup ever!  Whenever I make it I get tons of compliments.  Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal.

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

  • 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 dried oregano or 1 T fresh oregano
  • 1 T dried basil or 1/4 cup fresh basil
  • 4 cups chicken broth
  • ½ bay leaf
  • ½ cup flour
  • 1 cup Parmesan cheese
  • ½ cup butter
  • 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
  • 1 tsp salt
  • ¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3.  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 and stir until smooth. 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 (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version of Tomato Basil Parmesan Soup

If you want to make this recipe on the stove-top you can!  Here is the adjusted recipe:

  • 3 cups diced tomatoes with juice (you can use canned)
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 Tbsp fresh oregano or 1 tsp dried
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/4 tsp black pepper
  • 1/4 cup vegetable oil
  • 1 cup finely diced onions
  • 4 Tbsp fresh basil or 1 Tbsp dried
  • 1/2 bay leaf
  • 1/2 cup butter
  • 2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)
  • 1 tsp salt

1.  Heat oil in 4 quart soup pot.  Add celery, onions and carrots.  Saute 5 minutes.  Add basil, oregano, bay leaf, tomatoes, and chicken broth.  Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally.

Download Printable Recipe Cards HERE

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Comments (216)

  1. Pingback: ON THE MENU MONDAY~ Week Of August 20, 2012

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  4. Jacob 09/25/2014 at 8:19 am

    This piece of writing is really a pleasant one it assists new internet
    visitors, who are wishing in favor of blogging.

  5. Alissa 09/30/2014 at 3:39 pm

    I made this tonight & it is seriously delicious! I decided to just make my roux and add in the 2C of 1/2 and 1/2 and then just mix that into the soup. Afterwards I used my immersion blender so I could mask the tomato chunks (very picky 4 year old)! Thank you so much for sharing this recipe! Will definitely be a keeper in our household 🙂

  6. Alycia 09/30/2014 at 4:47 pm

    This is SO delicious! Just wanted to say thanks for the recipe & I plan on making it again this week 🙂

  7. Caroline 10/05/2014 at 8:05 am

    makes a lot more than 2 quarts… Unless it is supposed to cool down more than mine did?

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  9. Shannon H 11/10/2014 at 5:42 pm

    My girlfriend made this and then sent me the recipe. I made it today while we had a snow storm and it was perfect for dinner tonight! Yum! Thanks!

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  13. Lyndsey 02/16/2015 at 1:44 pm

    Can I use 1% milk instead of half in half?

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  18. laura west 10/12/2015 at 9:29 am

    This TRULY is THE BEST tomato soup ever!!! Fed it to my husband, best friend, other friends and they all LOVE it!!! So glad I found this!!!YUM!!!!!!!!

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  20. emily 12/02/2015 at 7:44 am

    I made the stove-top version and it was delicious. Thank you!

  21. barngoddess 01/17/2016 at 11:59 am

    Sounds delicious. I will be trying this today. It sounds perfect for this 18 degree snowy January day in Michigan. The bonus is getting to use my summer garden canned tomatoes and the basil and oregano i dried at the end of the garden season.

  22. Dale 01/18/2016 at 8:28 am

    this is a go too recipe…I was never a fan of tomato soup until this recipe.

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  24. Well Dined 02/23/2016 at 1:37 pm

    This was a big hit! I used whole milk and added that to the roux instead of the vegetable mixture. Worked great!

  25. Jamie 03/07/2016 at 11:23 am

    I made this on the stove top and not in the crock pot, and it was delicious!! By far one of the best soups I have ever had. Thank you!

  26. Rose 03/29/2016 at 11:19 am

    I made this recipe today on the stove top. I cut it in half (because there are only two of us) but otherwise followed exactly as written. I used whole milk. Wow! This was the best tomato soup ever. Thanks for posting.

  27. Amy 04/13/2016 at 7:00 am

    Hello, Have you ever added chicken>? If so, how long did you cook it for in a crockpot?

    Thank you!

  28. Meredith 07/27/2016 at 12:21 pm

    I made half a batch of this in my Vitamix on the soup setting using the Vitamix method for soup. Instead of flour and butter, I added half of a ripe avocado to thicken it. The soup was creamy, thick and flavorful! I’ll definitely make it again!

  29. QueenRae 02/21/2017 at 5:11 pm

    Perfect! Just what I was craving.

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  31. Kristine H 05/21/2017 at 12:23 pm

    Not sure if you’ll see this, but is it possible to freeze it later? I made a double batch, and I’m starting to regret how much I made!