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!  

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

Slow Cooker Tomato Basil Parmesan Soup

Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
4.86 from 14 votes
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4

Ingredients

  • 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

Roux

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

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.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from Let’s Dish Recipes.

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Comments

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!

I’VE BEEN MAKING THIS RECIPE FOR A FEW YEARS NOW AND HAVE ALWAYS RECEIVED RAVE REVIEWS. THIS TIME I THREW IT IN AN INSTANT POT ON HIGH PRESSURE (MANUAL) FOR 20 MINUTES. IT WAS JUST AS SCRUMPTIOUS AS EVER! THANK YOU!

    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!!!

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