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Slow Cooker Tomato Basil Parmesan Soup

4.89 from 44 votes
Slow Cooker Tomato Basil Parmesan Soup
Creamy and rich tomato basil and cheesy parmesan soup made in the crockpot! Comfort food at its best!
Prep Time: 20 minutes
Cook Time: 4 hours
0 minutes
Total Time: 4 hours 20 minutes
Servings:4 servings

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

Heavy cream: part or all of the heavy cream can be swapped for fat free half and half to lighten up this soup. 

Nutrition

Calories: 689 kcal, Carbohydrates: 16 g, Protein: 24 g, Fat: 59 g, Saturated Fat: 36 g, Cholesterol: 208 mg, Sodium: 3429 mg, Potassium: 425 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 2289 IU, Vitamin C: 20 mg, Calcium: 676 mg, Iron: 2 mg
Course: Soup
Cuisine: Italian
Author: Tiffany