Slow Cooker Tomato Basil Parmesan Soup
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Creamy and rich Tomato Basil and Cheesy Parmesan Soup made in the crockpot! Comfort food at its best!
Enjoyed this soup? Try my Asparagus Parmesan Soup, Panera Bread Cheddar Broccoli Soup, and Easy Creamy Potato Soup next!
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.
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.
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.
More Recipes to Try
- Slow Cooker Tomato Basil Parmesan Tortellini Soup – a cozy classic with a delicious slow cooker twist.
- Best Tomato Soup – simple ingredients but bold flavor!
- Tomato Basil Orzo Soup – the perfect bowl to warm you right up.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Tomato Basil Parmesan Soup
Ingredients
- 2 15-ounce cans diced tomatoes
- 1 10-ounce can tomato sauce
- ¼ 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
Roux
- 3 tablespoons butter
- ¼ cup flour
- 1 cup heavy cream, see note
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Let’s Dish Recipes.
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!
Can I make ahead and freeze the tomato basil soup?
Yes you can!
Canned tomato sauce… Is that like jarred but without seasoning? I’m not sure what to look for.
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!!
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
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 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 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! 🙂
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!!
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!