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.
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
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
Recipe adapted from Let’s Dish Recipes.
This is on the menu plan this week!
Any idea the calorie count for a bowl of this soup??
I am in love with it!!
I haven’t calculated it myself but my favorite resource is http://www.myfitnesspal.com! 🙂
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.
Thanks!
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 🙂
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!
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?
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! 🙂
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. 🙂
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! 🙂
Do you think the leftovers could be frozen?
This looks sooo good.
t
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 🙂
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! 🙂
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!
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! 🙂
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!
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. 🙂