Slow Cooker Tomato Basil Parmesan Soup

Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!  

Slow Cooker Tomato Basil Parmesan Soup

 It’s officially soup season. At least, according to my mother it’s officially soup season. About three weeks ago she hosted a soup party. I brought two kinds, she made three kinds, and we all gorged ourselves on soup galore one rainy Sunday evening. I can’t say that I didn’t enjoy it, because oh did I ever. I love me some soup. Particularly when it is creamy, rich, and cheesy.

Slow Cooker Tomato Basil Parmesan Soup

Growing up I was never a tomato soup fan, and to this day I don’t like it straight out of the can. But creamy tomato-basil soup, that I can do. And by “do” I mean that I could eat it for breakfast, lunch, dinner, and midnight snack for days on end. Rain or shine. Summer, winter, fall, I’m impartial. My husband prefers that I wait until it’s actually cold outside to serve soup for dinner, and it takes all of my self control to put it off until September. In Utah, September weather is a gamble. (Actually every day’s weather is a gamble in Utah but let’s not get into that…) It may or may not be chilly in September but I can always count on the leaves changing color during this month and that’s when I start whipping up cozy soups.

Slow Cooker Tomato Basil Parmesan Soup

This has to be in the top three or four best soup recipes I’ve ever made. Scratch that. The top two soup recipes I’ve ever tasted! It’s so good I just want to plunge my entire face into a giant bowl of it this instant. But alas, I shall refrain from such behavior. Instead I’ll just devote all of my soup-face-plunging energy to convincing you to make it yourself. It is E to the Z I tell ya. Just throw a few simple ingredients into the crockpot, set it, forget it, then remember it, and come back to finish it off in the last 30 minutes or so before you’re planning to serve it up. And if you really wanna get fancy, serve some crusty bread alongside this tomato basil parmesan soup for dipping and dunking – the kids will thank you later.

Okay you caught me, we don’t have kids . . . I’m the one who does all of the bread-dunking around here. C’mon you are too.

Slow Cooker Tomato Basil Parmesan Soup

What people are saying about the Slow Cooker Tomato Basil Parmesan Soup

“This soup is so amazing!! My friend found the recipe on pinterest and made it last night, today i had to make some for myself! it has such an amazing flavor to it, it almost just makes you want to crave it. I bought plenty of french bread today at the store to make sure i had enough to last the whole pot of soup. today happened to be a cold and rainy day so this soup is perfect to keep you warm. I HIGHLY recommend this recipe and this is now one of my 4 go to cold weather meals. 5 stars!!!” – Amber

“I made this soup the other night and my family has officially declared it “the BEST soup they have ever eaten”!! It’s a win and will be a regular part of my crockpot rotation from now on! Thanks so much!!” – Beckey

“Wow. I mean, wow. This soup is probably the best thing I have ever made, ever. And I don’t like tomato soup! I can’t even explain how good this soup is! This will be one for my personal recipe box. This soup blew my mind.” – Kristin

“This is by far the BEST tomato basil soup ever! It was simple to make and packed with flavor, can’t wait to have the leftover today. It is rare that I go back and add comments, but this was too good not to give credit for the great recipe.” – DMCLean

“Made this tonight and it was DELICIOUS!!!!!!!!!! All the kiddos loved it (and they are not fond of tomato soup). I only omitted the tablespoon of salt and had to substitute the fresh basil with dried (4 tsp of dried) because that is all I had on hand. Thanks for such a simple and tasteful meal!” – Tabitha

Slow Cooker Tomato Basil Parmesan Soup
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4.93 from 13 votes

Slow Cooker Tomato Basil Parmesan Soup

Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Course Soup
Cuisine Italian
Keyword basil, parmesan, tomato
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Author Tiffany


  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • 1/4 cup fresh basil, finely chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese


  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup heavy cream OR half & half


  • Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
  • About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  • Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  • Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and parmesan cheese to crockpot and stir to combine.
  • Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Recipe adapted from Let’s Dish Recipes.

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I can imagine how good this soup would have tasted, basil, tomato and parmesan is one of those killer flavour combinations! Definitely need to recreate the recipe, looks seriously delicious!

This sounds like a delicious comfort soup for fall/winter (brrr who wants to think that far ahead yet!). Tomato and basil are a perfect combination that they even grow well together. Planting basil near your tomato plants is supposed to boost the tomatoes flavor. Sigh…I wish I had a green thumb. I guess I’ll just have to console myself with a bowl of this amazing soup!!

This sounds wonderfully delicious! Is there a specific brand of tomato sauce you use, or can I just use whatever I like?

    You can use any you prefer! 🙂

I am living abroad for the year and do not have a crockpot or slow cooker with me. How long would this need to cook on the stovetop? Also, did you use a blender to smooth out the texture of the diced tomatoes? Thanks, it looks delicious!

This recipe is AMAZING!!! It is sooo delicious! I used 10 fresh tomatoes instead of canned tomatoes and 4 small (70g) cans of tomato paste instead of tomato sauce. It was delicious!! It made so much and with sliced French bread on the side was extra delicious! I followed the recipe exactly with exception of the tomatoes (which I blended in the blender with the vegetable broth before cooking). Great, great, great! One of the best tomato soups ever tasted! I was a bit worried that it might have been to much cream but it was very good! And it all took about 1.5 hour (preparation and cooking) instead of the 4+ hours! Great recipe!! Thank u so much for sharing!

    I’m gonna have to try that! I lOVE fresh tomatoes so I’m sure I’d go nuts for fresh tomatoes in this soup – it’s already my favorite tomato soup in the world and that would just make it EVEN BETTER! 🙂 🙂 Thanks Katherine! 🙂

      Haha, you’re welcome, Tiffany! Actually, thanks to YOU for sharing it! 🙂 my girlfriend totally loved it as well! I have saved this in my recipes folder 🙂 Enjoy the fresh tomatoes! I always think fresh is better over canned. I Hope you enjoy it :]

    Hi, How long should I cook in slow cooker for, and at what temperature, when using the fresh tomatoes? Thank you

      Hi Emily! You can follow the same instructions written in the recipe if you’re using fresh tomatoes. I’ve had a few readers write in saying that they followed the recipe except for using fresh tomatoes and loved the results! 🙂

        Thank you Tiffany! I appreciate you replying so quickly 🙂 Can’t wait to try it!

          No problem at all, I try to get back right away whenever possible in case the question is about a recipe you’re about to make or currently making! I hope you love this, it’s been getting fantastic reviews and I’m personally in love with it 🙂

    The cans of tomato paste you used…. the smallest can I found was 170 g (6 oz) not 70g. Should I just use about a can and a half you think?

I made this soup the other night and my family has officially declared it “the BEST soup they have ever eaten”!! It’s a win and will be a regular part of my crockpot rotation from now on! Thanks so much!!


I haven’t even made this yet but i already know it’s gonna be banginnnn! My ex bf still comes around cuz we are friends and he often asks for those honey chipotle chicken crispers. (Yes I was the commenter who was all caps omg these things right here. LOL). I have tried one other tomato basil soup recipe and it was eh but I know you won’t lead me wrong. My only difference is I am going to use petite diced tomatoes and not blend it because, well, I don’t have a blender. I like a little tomato chunk anyway. Although I am not sure how I am going to make the basil smooth out and not be chunky, hopefully it will just be wilty and work out. I will just have to chop it very well I guess. I will let you know, unless you have any ideas!

    Ha! Everyone who makes this is giving it rave reviews so I hope you love it just as much! I did have a reader who used fresh tomatoes and LOVED it so I know that will be great! As for the basil, I’d just chop it up as finely as you can and it will still work great!! 🙂

      Another spectacular recipe!! Just finished my dinner….after my first bite I basically wanted to dump my bowl back in the crock pot and bring the whole thing to the table and the whole baguette it was so freakin delicious!! I ate 2 bowls haha! The basil went ok, chopping it was a chore, but worth it! I ran the soup through my strainer! It helped, but I threw my tomato chunks back in because I like them and THEN I added pepperjack cheese in addition to the parmesan. Didn’t make it spicy but, it sure did kick up the flavor!!

Canned tomato sauce… Is that like jarred but without seasoning? I’m not sure what to look for.

Can I make ahead and freeze the tomato basil soup?

    Yes you can!

I just made this and it’s fantastic! Pair it will grilled cheese and it’s perfection.

I’d definitely recommend using low sodium chicken stock or not adding additional salt.

All together a great recipe! I’ll be making it again!

You mentioned in the article that you put this recipe in the top 2 best you’ve ever tasted. What is the other “best” soup (or soups)?

I found this on Pinterest, can’t wait to try it & hear what your other favorites are

is the minced garlic fresh or dried?

    It’s either fresh or from a jar. Not dried. 🙂

How long cooking time if I make it on the stove top? I really want to make this but don’t have 4 hours! 🙂

    About 1 hr.

I was wondering if I use fresh tomatoes, do I need to peel them first or just blend them up with the peel on?

    No, you shouldn’t need to peel them, the peels will become tender after cooking and then should blend up nicely. 🙂

Hi Tiffany! This looks delish – gonna make it for tonight’s dinner. Just wanted to confirm, though … I’m assuming that I don’t drain the diced tomatoes since you don’t say to drain them. But then again, you don’t say that they should be undrained either so I just wanted to be sure.

    Hi Susan, you just dump the whole can in, no need to drain it 🙂

We just had this for dinner. Easy and delicious—I call that a win! I did use only half the recommended amount of salt and found it plenty salty just with that (and I normally love salty foods). I also used half-and-half instead of cream in both places, which worked out fine.

    So glad you enjoyed this Amy! Good to know about the salt, especially for anyone trying to stay away from high sodium recipes. 🙂

Have you ever made this early in the day then re warmed at dinner time? Just wondering how it would be if re warmed. Thanks!

Hihi, the recipe sounds awesome….but I don’t have a crockpot… 🙁
How long does it take if I am using on stove?
Thanks 🙂

    Hi Casselyn! No crockpot? No problem! Just let this soup simmer for about 30 minutes on the stove! 🙂

I’m excited to try this recipe! Can I use grated parmesan cheese (the kind that comes in the cylinder container) instead of shredded? And if so, would it be the same quantity? I’m trying to see if I can make this without having to go to the grocery store. 🙂

    Hi Joanna! I haven’t tried grated parmesan (from the can) with this recipe, I think that it might not work quite the same just because it doesn’t really melt the same way that regular shredded parmesan does… 🙁

      No worries, I ended up needing to go to the grocery store anyway, so I just grabbed some shredded parm while I was there. Can’t wait to try it!

      Ok, best tomato soup ever! When I told my husband I was making tomato soup he said he didn’t want any. I told him just to try a bite because it was so good. He was hesitant, but finally gave in, and after the first bite he wanted me to make him a whole bowl. Every few bites he was like, “Mmmm! This is so delicious! You could even use this as a sauce for pasta!” Thank you thank you thank you for this recipe!

I am making this right now…The problem is, I cant stop sampling it. By the time I get it on the table, there’s not going to be any left. Seriously this is the best tomato basil soup i have ever had!
thanks for the recipe

    Its dangerous isn’t it?! I have the same problem – I have to make a double batch just to make sure some gets on the table haha! 🙂

Hi, I’m making this using about 12 fresh tomatoes, should I double the broth? Thanks!

    Hi Kayla! Not sure about doubling the broth, I’d stick with the original amount to begin with and then see how thick the soup is 🙂

Do you think the leftovers could be frozen?
This looks sooo good.


This soup is so amazing!! My friend found the recipe on pinterest and made it last night, today i had to make some for myself! it has such an amazing flavor to it, it almost just makes you want to crave it. I bought plenty of french bread today at the store to make sure i had enough to last the whole pot of soup. today happened to be a cold and rainy day so this soup is perfect to keep you warm. I HIGHLY recommend this recipe and this is now one of my 4 go to cold weather meals. 5 stars!!!

    Thanks Amber! This is my personal favorite soup I’ve ever made! It’s addicting! 🙂

This look so good! Trying to convince my husband that tomato soup is good (not like the canned stuff he grew up on). So I want to try this recipe. Have you tried using the basil that comes in a jar (like the minced garlic)? Do you think you would still use the same amount? I have some of that and thought I would save my from having to purchase the fresh. Can’t wait to try this! THANKS!

    Hi Lori! If there is any recipe that’s going to convince him that tomato soup is delicious it is this one! My husband HATES TOMATOES (!!) but LOVES this soup! I’d try 1/2-1 teaspoon of the basil paste in this recipe. You can always taste it at the end and stir in a bit more if you think you want more. 🙂

Can I use something other than the heavy cream to make the soup a little bit lighter?

    Fat free half and half is my favorite way to lighten up this soup! 🙂

I was just wondering since I’m currently making this soup… mine is turning out a bit more pink than the picture you’ve posted which looks more orange. I used the correct amount of heavy cream and tomatoes. Could I have done something wrong?

I made this tomato basil soup this weekend, and it was truly wonderful! This is going to be a new fall and winter staple in our household. In order to elevate the flavor a little bit more, I added some Italian Dressing Base seasoning from Penzeys to the recipe! Thank you for sharing. Check out the feature of your recipe on my blog – Sugar & Roses!

Can I add the roux anytime or should I only do it about 30mins before serving? Also, do I have to put in through a blender or would it be okay if I dont?
I want to make it for my boyfriend but I don’t think he has a blender at his place, haha.

    Hi Kristy, you can add the roux earlier, but the blending step is kind of important for the consistency of the soup. It will still be edible and probably still very flavorful! But it won’t be as smooth and creamy so it’s up to you how important the texture is 🙂

Any idea the calorie count for a bowl of this soup??

I am in love with it!!

This is on the menu plan this week!

This is by far the BEST tomato basil soup ever! It was simple to make and packed with flavor, can’t wait to have the leftover today. It is rare that I go back and add comments, but this was too good not to give credit for the great recipe.

    Thanks for taking the time to comment – this is my FAVORITE soup and I’m glad that you enjoyed it too! 🙂

Made this tonight and it was DELICIOUS!!!!!!!!!! All the kiddos loved it (and they are not fond of tomato soup). I only omitted the tablespoon of salt and had to substitute the fresh basil with dried (4 tsp of dried) because that is all I had on hand. Thanks for such a simple and tasteful meal!

Is there anyway to skip the roux? I’m trying to watch what I’m eating and since there was already cream in the first part I really don’t want to have to add more.

    You can skip it but the soup won’t be as thick!

This looks wonderful! I can’t find heavy cream in my area. Can heavy whipping cream be used instead?

This is easy and Super delicious! I added spinach and nobody noticed once it was emulsified. Nummy!!!

    Mmmmm, I’ll have to add spinach next time that sounds delicious!!

Forgot to say I did it over the stove and it came out Great!

How big of a crockpot did you use with this recipe. I have a pretty big one and was wondering if I’ll need to double this recipe. Thanks!

    I used a 6 quart – you shouldn’t have any issues 🙂

      Just finished making this! I have to say, as a Tomato soup LOVER, this is quite AMAZING!!!! Definitely one of the best tomato soups I’ve ever had!! Thanks sooo much! 🙂

Made this this afternoon. It was EPIC!!! Wow. So pumped I found your recipe!

I need to make this ahead of time, and give to a new mom. Is there anything you would do differently? Since the recipe lists to complete the roux 30 minutes before serving I wasn’t sure if I should change anything. Thank you!

    Hi Jennifer – I would probably just skip the slow cooker part and make this on the stove actually! I have readers write in and say that it works great on the stove. 🙂

I made this around Xmas to rave reviews from my family. I just made it again, this time I omitted the roux and extra cream to cut down the calories. It tastes just like last time! So yummy!

Wow. I mean, wow. This soup is probably the best thing I have ever made, ever. And I don’t like tomato soup! I can’t even explain how good this soup is! This will be one for my personal recipe box. This soup blew my mind.

Had this at an elegant dinner party last Saturday, Amazing flavor! Everyone said “wow” @ the same time.

Delicious! I’ve used crushed tomatoes instead of the diced as it makes for a bit of a smoother soup. Thanks for the recipe!

i am making this for tonight and am doubling it. Is it necessary to double the roux as well?
Thanks in advance!

    Hi Carrie,

    If doubling this soup, I’d double the whole recipe, otherwise the end product won’t be as creamy. 🙂

I made this soup for the second time and it was so easy and the BEST tomato soup ever!! This one and your Cheddar & Broccoli soup are so easy to make, and are two of my favorites to make! One of my twins adores soup and he loves to watch me make it, especially when he can help me stir and of course help me eat the final results! Thanks again for this recipe. One of my favorites!!

Can I make this the night before and then dump in the crockpot the next day for a couple hours to reheat?

    Sure can!

Do you think this could be made with fresh tomatoes?

    Hi Sarah! I haven’t made it myself with fresh tomatoes but if you glance through the comments a couple of readers have mentioned that they did try it out and loved it!!

This looks absolutely gorgeous – love the addition of Parmesan & of course the dipping bread is essential! x

This was yummy! Just realized i unintentionally made two of your recipes two days in a row. A success on both. I will definitely be following you now.
I made this as a side dish and it was way too much for our little family (2 toddlers) but it’s always nice to have leftovers. My husband put it on his pasta and it was delicious. I tried both the food processor and the blender. The blender worked much better. Thanks for another great recipe.

    Oh my gosh I’ve never tried this on pasta – I MUST give that a go because now I won’t be able to get it out of my head, GENIUS!!

Just made this! Very yummy! It was a bit too salty for me so next time I will cut back the salt but I will definitely make it again!

This looks super yummy! I’m currently making it but wasn’t sure if I should put the heavy cream in the crock pot or if it’s meant just for the roux. Thanks in advance!

Do I add the heavy cream in the crock pot with the tomatoes and everything else or is it just for the roux?

    It’s just for the roux.

      It is included in the top 7 ingredients…it looks like it is added in the main soup. Am I wrong?

        I had the same problem! I decided to read all the comments to make sure nobody else asked this. I couldn’t imagine cooking cream in the crock pot all day. I’m glad you asked and this was clarified. Would have ruined the soup!

        I didn’t read these comments before making it and I’ve already added the cream to the crockpot, I guess I will just add less cream during the roux part and hope it’s okay. Frustrating that it’s been pointed out and she agrees it should only be in the roux but it hasn’t been corrected.

      Since the cream is only used for making the roux, will you edit the recipe (list of “first 7 ingredients”) so the cream is not added to the soup with all the other ingredients?

        I really want to try this recipe, but this comment chain is confusing. The recipe is written for 1 c heavy cream in the slow cooker at initial cooking time AND 1 c heavy cream to make the roux. But your comment from 12/13/15 says otherwise. Help!

        5 stars
        I follow the receipt exactly: 1 cup of cream imitially in the soup and a second cup in the roux.

Now that it’s winter, my basil plant is dead 🙁 how much dried basil can I substitute to make it have the same flavor?

    Hi Amanda, I would recommend adding it when it’s cooking in the crockpot.

I just have to say that this is my family’s absolute favorite soup. I have made it three times now and everyone gets so excited when I do! I have made it both crock pot and stove top style and it is just sublime. Thank you, thank you for sharing!

5 stars
This was a lovely soup. A little acidic for me, but my family really enjoyed this. Used chicken stock and tomato paste (in place of tomato sauce). This is now my son’s favourite tomato soup recipe! Thanks for a wonderful recipe.

    I’m so glad you liked it Brenda!

This soup is so delicious. It’s creamy and flavorful. I made it for my family and then made it for a work function. Everyone asked for the recipe !

5 stars
Making this tonight for dinner, thanks!

I’m very excited to make this soup, it looks amazing! I was wondering though I am making for a large group and want a lot of soup, would I be able to fit a double batch in my 6 quart crockpot. I know you also used a 6 quart crockpot so I am wondering how full it was?

5 stars
I made this soup tonight. It was absolutely wonderful! It was a huge hit with everyone in my family. I also made Parmesan crusted grilled cheese. It was perfect. I highly recommend.

Can you freeze this

Was so excited for this soup, but will have to try it again! It was so salty, could have done without the Tbsp of salt since my canned tomatoes, tomato sauce and chicken broth are already high in sodium. Other than the saltiness- yummy and smells amazing slow cooking in the kitchen!

Do I put the whole 2 cups of cheese in the crackpot?

Yum!!!!! I am planning on making this tomorrow night for my Christmas grilled cheese party! 😃 BUT it only serves 4-6, can I double the recipe and it still be just as good?

If I used 2 15oz cans of crushed tomatoes instead of diced, would I still need to blend it??

I made this tonight and I’m usually so good at making/following recipes, and the soup tasted good, but for sone reason the roux did not dissolve fully when I added it to the crockpot so I would sometimes get a spoonful of buttery flour. Would you happen to know if I’ve done something wrong or is that supposed to happen? Thanks for any feedback!

I can’t wait to try this recipe. Is there any reason why you could not blend the ingredients prior to slow cooking instead of after? Thank you.

This was so easy and its delicious!!

4 stars
Beautifully satisfying recipe! Certainly in the top three tomato soups I’ve made (and eaten). It was silky and rich, yet the fruit wasn’t masked.

I didn’t have the exact quantity of ingredients the recipe calls for, but tomato soup is one of those recipes that is easily customizable.

I used two 28 oz cans of Cento San Marzano whole plum tomatoes, one 28 oz can of Cento San Marzano tomato purée, 7 fresh basil leaves, 1 tsp of sweet basil flakes, 1 tsp oregano, 2 bay leaves, 1 1/2 cups of heavy cream (compensation for extra tomatoes), 5 garlic cloves, 1 yellow onion, 1 carrot and a couple tablespoons of sugar (to offset acidity). I sautéed the garlic, onion and carrot until softened and added to the slow cooker along with the other ingredients in the beginning.

I realize I strayed quite a bit from the above recipe, however, it was a good recipe for me to build on. I’ve never used a roux for tomato soup before and now I will continue to do so from now on.

Instead of grilled cheese sandwiches, I served a cheesy pull-apart sourdough loaf. I started with a round sourdough bread (from my local Italian bakery). I cut it in a cross-hatched pattern and poured a 1/2 cup olive oil mixture of a handful of parsley, 6 garlic cloves, salt and pepper (blitz in a mini food processor) in between each cut. Baked wrapped in heavy foil for 20 minutes at 400°F. Then added freshly grated Parmiggiano Reggiano and freshly grated mozzarella. Returned to the oven and baked uncovered until lightly golden brown and bubbly. The interior is soft and bursting with flavor and the top of each section makes perfect croutons for the soup.

Wish I could share the pictures 😉

Thank you for sharing. You’ve gained a new subscriber! 😊

Btw, you had me at “taco or TWO)😄

Hello! I am thrilled to try this recipe this weekend (although it’s still July–I’m too anxious to try it) but am dying to know where you got your beautiful soup pots from?? The classic, clean white with the handle is just what I’m looking for. Thank you for the recipe!

5 stars
I made this soup last week and I’m in looove! Rich, creamy and delicious!

Thank you for that awesome recipe!

I am trying to figure out the nutrition facts. Do YOu know about how many cups are in this recipe?

    Hi Lacey – My Fitness Pal has a great tool that will provide nutritional information for any recipe on the internet through their app.

I loved the soup! Made it tonight for my hubby and i 🙂

This looks very good toma soup is one of my favorites weather from a can or at a restauraNt. Do you think you could use fat free half and half? Im dieting and getting tired of the same old things. What are your thoughts?

    Yes- that should work! I would love to hear your thoughts after! Thanks, Logan!

Hey Tiffany, thanks for the yummy recipe. I’m curious though, you say you have no kids but then say you’re a mother?

    Hi Josh- this recipe was written before we had kids! I am a mother of boy/girl twins with another one on the way due this summer! 🙂


    Hi- I mean puree tomatoes, not ketchup (or the alike)!

5 stars
I’ve made this recipe at least four times and it is my go to comfort crock pot meal. Love it to death. fresh tomatoes and fresh basil is always the best!

    I am so excited to hear that you’ve made this recipe so many times! Thanks for sharing your awesome feedback, Lauren! 🙂

5 stars
Love this one—Its great To make for a crowd too!

    Excited to hear that you love it!

5 stars
This is one of my favorite soups of all time. I’ve had this “pinned” for a while. I just got an Instant Pot and I want to make this soup in it. Curious if you have done that and how it turned out and if you could give me instructions for making it in the IP. Thanks!

    Hi Lauren! I am excited to hear that you loved this soup so much!! Unfortunately, I haven’t tested it out in the instant pot before, sorry!

      I took a leap and it turned out just as good as in the crock pot. I put all of the ingredients except the cream, the roux, and the parm cheese, into the IP. I Pressure cooked them for 5 minutes and allowed them to rest for 5 minutes. Meanwhile, I made the roux on the stovetop. I manually released the steam, removed the lid, and added the roux, cream, and parm cheese to the soup in the IP. I used my immersion blender to mix everything right in the IP. Thank you for this incredible recipe! It is a family favorite!

Do i use the juices from the cans of dIced tomatoes? Or drain first?

    Use the juices!

5 stars
I make this soup multiple times a year! It is my all time favorite! I’m 6m pregnant and am craving it currently, so hubby is running to the store to make it for dinner tonight!!! I am so excited!!! I add chicken tortellini to it for some protein and it is AMAZE-BALLS (I have never used that before, but this recipe deserves it!) Thank you for sharing! <3

    Hey, you can say whatever you need to say to describe food when you’re 6m pregnant, haha. Super excited that you love this recipe, Ciera! 🙂

5 stars
(Sorry for the all caps – for some reason it won’t allow me to type in sentence case.) This soup is delicious and so easy to make. My only adjustment was to add 1 tsp of red pepper flakes because I wanted a spicy tomato bisque. otherwise, I followed the recipe exactly. I’ll be keeping this one!

    Great thinking with your addition of a little spice, Claudia! Thanks for sharing!

5 stars
This is my favorite soup! i have adapted the recipe to cook in my instant pot. Pretty much the same instructions but cooking for 30-45 minutes under pressure vs slow cooking. leftovers are even better the next day. so flavorful and creamy. We too make grown up grilled cheese to go with (sourdough, havarti, mozz, SAUTEED onion and spinach).

    GREAT job, Amy! Aren’t the instant pots so fun? Thanks for your input on that! The leftovers of this soup are my favorite.. I love eating them all week long with a crusty bread on the side!


    Great idea, Karen!! Super excited to hear that it turned out awesome in the instant pot as well!

Request soup recipes.

Thank you!

Just to claRify – there is 1 cup of hEavy cream that goes in at the beginning and then 1 cup added to the roux? Thank you!

    Yes, correct!

      Thank you for such a quick reply!!!

I’m a novice soup maker. When you say to puree about 30-40 minutes before serving, does that mean before the end of the 2 hours in the crock pot?

This recipe sounds delicious and i’m excited to try it! Noticed you included heavy cream in the inGredients to add at the beginning if coOking. I have very little experience but i have read you are not supposed to put dairy in until the end of a slow cooker recipe. None of the other comments i read mentioned this and they all said it turned out great, so i assume it must be Fine, but i wanted to check. (Also, Not sure why i can Only type in all caps, i Promise i’M not yelling at yOu!) 🙂

    Weird, it was all caps when i was typing it, is this what everyone sees?

    If you follow the directions as is, you will be fine 🙂

5 stars
I’ve been a long time fan of this site. Recently my husband Broke his jaw, and was on a liquid diet for about 3 months. He got sick of smoothies pretty quickly, so I started looking for other recipes, which was when I stumbled upon this recipe. I made it for him, and he loved it. He basically survived off this soup for 2ish months. And he didn’t even get sick of it! The man still requests I make this soup months later!

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