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.
Do you think the heavy cream can be subbed with Greek yogurt? Trying to make it more dairy free friendly
I think it could work but the texture might be different. However, if you want it dairy free you’d need to find a dairy free free yogurt as greek yogurt still contains dairy. You could even find a dairy free heavy cream substitute.
I have made this multiple times and everyone LOVES it! I am making it again tonight
Good!
IN THE MIDDLE OF THIS AND DON’T UNDERSTAND DIRECTIONS. DO YOU USE HEAVY CREAM IN THE SOUP AND THEN ADD HEAVY CREAM TO THE ROUXX. THE DIRECTIONS TALK ABOUT THE FIRST 7 INGREDIENTS AND THAT IS WITH HEAVY CREAM
Yes, sorry for the confusion. Heavy cream is in the roux and the soup 🙂
Can I substitute cornstarch or almond flour or…..? I can’t have flour!!
I haven’t tested this but I would bank off of the cornstarch and not the almond flour. I would love to hear how it goes! 🙂
Just to confirm. It’s two cups heavy cream – one cup for the soup itself and other cup for roux.
Yes, that’s correct 🙂
The recipe said to next 7 ingredients after the tomatoe sauce which included the heavy cream. Then I saw that the heavy cream is for the roux sauce. I already put the heavy cream in with the crockpot to cook for four hours. Is this going to ruin the recipe?
I’ve never put heavy cream in the crockpot to cook so I can’t say for sure but I think it’ll be fine!
Amazing Recipe! Made it again today for the third time, a definite keeper, Thank you Tiffany!
That’s great to hear! So glad you enjoy this recipe! 🙂
This is a fall family staple I always make it the first cool day of fall.
Every single I time I make this, my family is thrilled! My mother-in-law, in particular, requests it often..any season of the year. I can’t remember HOW many years I’ve been making this recipe, but it’s a lifelong family staple! THANK you! <3