Tomato Basil Parmesan Soup in the Slow Cooker (or on the stove-top)
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| Photo by Clair Buys/BYU Magazine |
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:
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Tags: parmesan, slow cooker soup, soup, soup recipe, soups
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This soup was delicious. Very easy to make. I used canned tomatoes and added garlic. YUMMY…totally going in my rotation. Thank you for sharing!
loved the soup, very easy, made twice already, second time i used almond milk to skinny it up and garlic it was just as delicious as the first time. Shared with my diet buddy and she loved it and told her bout the cream she said it was still very tasty.
Could I use vegetable broth instead and it still be flavorful? My sister is a vegetarian and I like to share my leftovers with her.
Yes! That would work…enjoy
Others such as tomato paste, modified food starch, salt, yeast extract, caramel
color, hydrolized soy protein, hydrolized yeast protein, beef
fat, flavoring, hydrolyzed wheat gluten, dextrose are ingredients containing hidden MSG.
According to these sites, the batteries and other accessories you’ll need can be purchased inexpensively on auction sites. Because the lid will be sitting snugly on the pot during the slow cooking, liquid will be generated as a by-product.
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I used roma tomatoes, liquified and poured into pot with chicken stock. The veggies were chopped and added to broth. No sauteing. Cooked on stove top on very low heat. The result..Like slow cooker..Added salt, pepper and skimmed milk…So very good..Will for sure make again but next time will double recipe..
This is the best soup ever, and when you make it , double the recipe…trust me, you’ll want an extra batch in the freezer. I do think you can use half the amount of milk and flour for the roux though , it’s plenty thick for me even though I use 2%milk (regular and evaporated). Also, I use an immersion blender when it is done simmering, before I put the milk in, just to blend it all up a bit. A keeper for sure!
It’s really a nice and helpful piece of information. I’m happy that you shared this helpful information with
us. Please keep us informed like this. Thank you for sharing.
Have you ever ended up freezing this soup? If so did it freeze well and still taste yummy? My navy bean soup freezes so good,I think it’s better on that soup to freeze(navy bean)
This is a delicious soup you must try if you like cream of tomato soup.
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