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 have made this soup at least 10 times. It’s amazing. One issue I always have no matter what it with the roux. It always ends up really clumpy/lumpy and not smooth at all. It starts smooth and then disintegrates to clumps. I have to blend it a little to get the clumps to go away. What am I doing wrong? I follow the instructions to the tee.
Can I double this easily For a larger group? Will it turn out the same?
Yes, you can easily double this recipe with a large enough pot.
I accidentally put the cheese in with the other ingredients to cook . Will it be okay
I’ve never done this before but I’m sure it’ll be just fine 🙂
is there supposed to be 2 cups heavy cream? 1 cup is listed in main ingredients and 1 cup is listed for roux?
Yes, 2 cups total 🙂
Excellent; this will replace my usual go to tomato soup recipe.
Can this fabulous soup be frozen?
Yes, it can be 🙂
Tried this soup tonight and was very disappointed. Wasn’t thick like I thought it would be. Won’t do this soup again.
This has become my signature recipie for several years now. Everyone loves it and requests it for get together. I make it just as recommended per recipie
Will this freeze ok?
This soup is the yummiest! I made it last year a bunch of times and my husband loves it. Made it today and honestly this recipe does not disappoint. This is a keeper.
I want to make this but only have an instant pot. How doi adapt this recipe to it?
My instant pot has a slow cook setting. Does yours have this setting?
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