This creamy Tomato Basil Soup is loaded with hidden vegetables and is restaurant-quality DELICIOUS! You can make it on the stove, slow cooker or in the Instant Pot.
I love making soup for dinner because it’s so easy to make (and sneak those vegetables in to) and it’s easy to come up with things to serve with it, like an Italian Grilled Cheese Sandwich! Some of my other favorite soup recipes include: Broccoli Cheese Soup, Creamy Chicken and Wild Rice Soup, and Spicy Chicken Soup.
I have been in LOVE with this soup Tomato Basil Soup recipe for nearly a decade! I have a few different recipes for tomato soup on my site but this one is probably my favorite, and I love how it has veggies hidden inside it! It tastes great and is a little more nutritious than a typical creamy tomato soup. It tastes even better the next day if you want to make it in advance or enjoy meal prep leftovers in your fridge.
How to Make Tomato Basil Soup:
- Sauté the vegetables: Add the carrots, onion and celery to a pot with a little bit of oil and sauté them for a few minutes.
- Add: diced tomatoes, tomato paste, chicken broth, oregano, and basil. Bring to boil and cook for several minutes, until the vegetables are tender.
- Blend. Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) and purée the soup until smooth. Return it to the soup pot.
- Make the roux: In a separate pot, add butter and melt on medium heat. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Add the roux: Stir a big ladle full of soup into the roux-it will start to form a thick paste. Slowly add another 2-3 cups of warm soup to the roux, whisking it until smooth. Add the mixture to the soup pot and stir well to combine.
- Stir in parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and fresh basil as desired, to taste. Stir well. Cook for a few more minutes until warmed through.
For Slow Cooker Tomato Soup:
- Add to slow cooker: diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil.
- Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
- Make the roux: About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Thicken soup. Slowly add 1 cup of the soup from the slow cooker to the roux–it will start to form a thick paste. Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker and stir to combine.
- Blend: Pour soup into blender (you may need to do this in batches, depending on how big your blender is) Purée until smooth. Return to the slow cooker.
- Stir in the Parmesan cheese, half and half (or milk), and salt and pepper. Add additional oregano and basil if needed, to taste. Stir well.
- Finish cooking. Cover and cook on low for another 20-30 minutes or until warm.
You can also make Tomato Basil Soup in the Instant Pot!
Storing and Freezing Instructions:
- Store tomato basil soup covered, in the refrigerator for 4-5 days.
- Freeze: To properly freeze this soup, leave out the cream and shredded cheese before freezing it. Then add the cream and cheese after reheating. (Otherwise they may curdle when reheated from frozen.)
Serve tomato Basil Soup with:
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Recipe
Creamy Tomato Basil Soup
This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.
Ingredients
- 1 Tablespoon olive oil
- 2 14.5 ounce cans diced tomatoes , with the juice
- 2 carrots , finely diced (about 1 cup)
- 1 small onion , finely diced (about 1 cup)
- 3 ribs celery , finely diced (about 1 cup)
- 2 Tablespoons tomato paste
- 4 cups low-sodium chicken broth
- 1 teaspoon dried oregano leaves
- 1 1/2 teaspoons dried basil leaves
- ½ cup butter
- ½ cup all-purpose flour
- 1 cup freshly grated parmesan cheese
- 1½ cups half and half (or whole milk)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Instructions
- Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
- Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
- Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
- In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.
- Add a big ladle full of the soup to the roux--it will start to form a thick paste. Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.
- Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.
- Store tomato basil soup covered in the refrigerator for up to one week.
- Try it served in a yummy homemade bread bowl!
Notes
Slow Cooker: Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker. Cook on low for 5-6 hours until flavors are blended and vegetables are soft. Continue with step three of the above recipe.
Or make it in the Instant Pot.
Freezer Instructions: To properly freeze this soup, leave out the cream and shredded cheese before freezing it. Then add the cream and cheese after reheating. (Otherwise they may curdle when reheated from frozen.)
Nutrition
Calories: 264kcalCarbohydrates: 13gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 55mgSodium: 1095mgPotassium: 326mgFiber: 1gSugar: 2gVitamin A: 3445IUVitamin C: 12.5mgCalcium: 226mgIron: 1mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe December 2013. Updated September 2019.
I made this soup over the weekend and will make it again with some slight changes: 1/2 the amount of onion (or less) and I added Greek seasoning to taste. I found the original recipe to be lacking in flavor hence the Greek and overpowering in onion. I toasted parmesan bread with butter and additional Greek seasoning. Perfect paring!
We liked the soup, but I think next time I will skip the step of making the roux, and just add the milk to give it that creaminess. The flavor was great though.
Made this today when I was hankering for tomato soup. Delicious!
Question, can this be frozen? I was thinking of freezing individual portions in my vacuum seal bags so I can enjoy it at work for lunch.
So glad you loved it!! Yes, you can freeze it but it’s best frozen without the cream and shredded cheese. You can find instructions in the post on how to freeze it!
Made this recipe for my annual girls soup party and it was such a hit, that the left overs were my parting gift! So flavorful and paired well with a parmesan crustini!
This soup is excellent. Made it exactly as recipe states and it was perfection. Great flavor. My husband wanted a second bowl.
The roux ruined my soup. It tasted amazing until I added it to the roux. Wish I would have left it out 🙁 it’s completely unnecessary. However, the veggies puréed together was great. Would make again without the roux.
As with every recipe I have tried from Lauren, this soup was delicious! The depth of flavor is awesome and it’s not a difficult recipe. For those who had lumpy roux, you must keep adding soup to your roux until it is smooth, before adding into rest of soup.
I have been trying to replicate a “cheesy, tomato soup with zucchini that we used to enjoy at a favorite restaurant before they closed. This is the closest yet! I added the zucchini (sliced or chunked into bite size pieces), and a couple of splashes of dry red wine after the cream and cheese were blended and simmered a few minutes to soften the zucchini. Delish!
I’ve been sick for the last couple of days so I needed something with some good potassium and vitamin C kick! This soup is absolutely amazing. I added some smoked paprika, garlic, and chili powder along with the other seasonings to further invigorate the warmth of this soup. I couldn’t be happier with how this turned out. Thank you so much for sharing!
There’s a local restaurant that made a cream of tomato basil soup that I loved so much I went looking for something to make at home. I have to tell you, this is NOT restaurant quality–it is BETTER. Having made this, the last time I ate at that restaurant, I thought their soup was sort of MEH!
Lovely soup, thank you! I added minced garlic, garlic salt, used roasted tomatoes along with a roasted red pepper. Added some red pepper flake for heat.
I cooked outside in crockpot so as to not heat up the house. Brought it in to finish so it cooled down a lot–to perfect warm temp for a hot day. I served it with garlic bread heated on the grill.
Absolutely delicious!! My husband says it tastes like a $20 soup. Will be making this for small gatherings in the future. Can’t wait to eat it again!
Is there a way to make this vegan? Thx!
You can use vegetable broth, coconut (or another vegan milk) and vegan cheese!
Tried this recipe was very tasty
Will definitely make again and add to my meal list.
BEST tomato soup I have ever eaten!!! This recipe is easy and AMAZING!!!
I forgot to put in the cream and it still tasted amazing. Great recipe!
I love so many of your recipes, but I tried this tonight and was so disappointed. My family and I felt that the soup lacked flavor and the roux did not blend well, so there were random chunks of buttery flour with tomato.
Maybe you made it wrong? We didn’t have this problem. The soup was smooth for us. The roux shouldn’t have clumps of butter or flour before adding soup. It should look kind of like a paste.
I agree it was lacking flavor and I think the roux took a lot of the flavor away . Very hard to blend as well.
I found I did have to add more of the soup mixture to the roux in order for it to blend well into the pot.and it did take at least 10 minutes to get that golden brown color to the roux without burning.. No problem with chunks and the flavor was great,. Could be your choice of tomatoes? I also added some red wine at the end and that gave it a very nice little boost too.
Made this! Wonderful flavor and easy to make! It is just as good the next day warmed up.
I’m not normally a fan of tomato soup but this is phenomenal! We paired this with some fresh artisan bread, such a wonderful winter meal.
Thank you for sharing!
I Hate Cooking…lol
This recipe is not only easy to make, it is Delicious 👍
I will make this again
This is one of our most favorite soup recipes! We like to serve it with homemade croutons and bruschetta on top. It is my go to for new mamas and meal train dinners and it never disappoints!
OMG! This is the best tomato soup I’ve ever had!😋❤️❤️❤️
Delicious! The only thing I would tweak next time is to lessen the amount of parmesan. I found the parmesan overpowered the “tang” of tomato soup. I doubled the recipe, not realizing how much it made! We enjoyed it for a couple days for lunch and dinner!!
This is incredibly creamy and full of so much flavor! I really don’t like a tomato soup that has too much acid. This recipe has a perfect balance.
I did sub half the 1/2 and 1/2 with heavy cream. I would suggest using half the roux if subbing in heavy cream.
Overall 10/10!!
Excellent soup, very satisfying for a cold winter day. Good amount of healthy veggies. I made no substitutions can’t wait for a piece of crusty French bread and butter to go along with a nice bowl of warm soup! I’ll make it again.
This soup was very good. I don’t like the texture or taste of carrots in tomato soup so I’ll leave those out next time but this is a great tomato soup. I like the flavor of fire roasted tomatoes so I might try those with this recipe. I am loving this site and enjoying new dinner options!
Is there a reason you use diced tomatoes instead of whole? Just want to make sure I have the proper ingredients.
Made your beautiful from scratch tomato basil soup. Im so inspired by great cooks on Pinterest. Im a single 71 year young woman. Still cooking after all these years. Always share the end product, and always let people know about the new way to research and cook.
I made this but I accidentally opened and used vegetable stock. This recipe is delicious and will be made again an again!! But next time I will use the chicken instead of vegetable broth my bad.. thank you for this amazing recipe❤️
I made this tonight and it was Delicious! I used altered the recipe a bit though. I used one can of regular diced tomatoes and 1 italian diced. I used 2 c of veg broth, one cup of water and 1 c of pino grio. I also used grated parm in the jar and used only 1/2c. I also only used half the butter and half the flour to make the roux. I didnt have to thin it out at all. it was perfect. I also only used one cup of half and half. I also threw in some leftover cooked cheese tortellini. Will definitely make again!
This recipe is perfect! I followed it almost exactly; the only difference was that I didn’t have low sodium chicken broth so I used regular, then added less salt at the end. This soup is creamy and delicious, will make again for sure!
The soup was amazing!! My husband and I really enjoyed how flavorful it was. I tweaked by adding 4oz of cream cheese. Thank you for sharing this awesome recipe!!
Wow. This was super yummy. I bought an immersion blender just for this recipe, and I am so glad I did. I will be making this again for sure!
This is our new favourite tomato soup recipe. I found it took longer to get the rue to the correct colour. I added no additional oregano or basil. Thank you for sharing.
The soup was amazing. I used 1% milk, and omitted the salt, and it was still it was rich and flavorful. I will definitely make this again.
Thanks for the “Serve With” box right before the recipe. I definitely like this format for the post. Figuring out what to serve with a main dish to make a real meal is always a challenge for me. The suggestion box makes this easy.
Overall good but a little bland. Definitely needs more flavor. Added a lot more salt and some garlic powder.
Needed way more tomato flavor
My husband and I LOVED this soup with grilled cheese sandwiches. Turned out even better than I expected 😁Thanks for a great soup recipe!
Definitely tasted like a high end restaurant. Delicious!
I love this recipe! My family devours it every time. The only thing I change, is I add an entire small can (6 oz) of tomato paste. Like others have said, it didn’t have enough tomato punch for me as originally written. I now make a double-batch and share with the neighbors because they love it, too!
This is not easy for me because I have prepared many of Lauren’s recipes and they have all been delicious! This one was just ok to me. Although, tomato basil soup is a favorite of mine so it may be that I am particular when it comes to it. The tomato did not shine. It was heavily muted by the roux, cheese and carrots. I’m sure many people will like this recipe but I like a more basic tomato basil soup. I have much gratitude for Lauren’s meal plan and cannot wait to try the next recipe from Tastes Better from Scratch!
L0ve it just as it is. And it was easy. Adding spinach sounds good. I will serve with a little rice or velveta
I thought this was delicious and easy! I think next time I will add more tomatoes though to have the tomato flavor come through some more 🙂 Thank you!
This an excellent tomato and basil soup. On those cold winter days it will definitely warm you up. If you serve this to your guests. They will ask for the recipe. Thank you for sharing your recipes. Your recipes are the best.
Can this soup be frozen and thawed for later consumption?
I’d freeze it before adding the roux (freezing with the roux will change the texture slightly.). Reheat on the stove or in slow cooker and then add the roux.
We just found your site on Sunday, we started Week 1 and all three meals thus far have been great, thank you!
Not realizing how much this makes, I wish to freeze the remainder. Do you think that if I let it thaw overnight and then used the emulsifier again it would be “good as new”?
Thank you again!
We haven’t personally tested that but it sounds like it may work! Please let us know if you do! Thanks for checking out the meal plans, we’re thrilled you’re loving them!
I added some spinach and doubled on pepper and basil.
Other than that was delicious
This meal was pretty good. I would probably leave out the carrots next time and add more tomatoes, also with that I don’t think that I would add parmesan cheese. Other than those few thing the soup was really good.
Very good and healthy. I made some adjustments-doubled the oregano and basil and used Better Than Broth in place of chicken broth. I usually double the teaspoons to water ratio on that also.
Due to my adjustments, I may have changed the flavor of the soup. It is full of wonderful vegetables, but I didn’t see the tomatoes stand out with any brightness. So I added a squeeze of lemon juice to my bowl, not to the soup pot. That added a little more acidity which I think it needs.
I will definitely add this to my recipe box as it is a filling and healthy soup-I used the whole milk, not the half and half.
I save my glass jars as opposed to recycling and so I ladled them up with the soup to take to work in serving size portions.
Also, made my own croutons from leftover sourdough bread-so yum!
Thank you for the great recipe!
Excellent! Everyone loved it !
I’ve made this many times, now, and it’s absolutely delicious every time. I like to use about 2 cups of carrots, and I find it doesn’t need the roux to thicken. I use 2 cans of tomatoes and purée it smooth, then add a third can to keep chunky. This is definitely my favorite tomato soup with canned tomatoes!
I’ve never made homemade tomato soup. This was simple and so very delicious!
WOW……AMAZING!!!
This was the perfect and easy tomato soup. Has a sore throat and got tired of eating canned coup. Made this and added some extra spice at the end and an additional 1/2 cup of half & half to break up the tanginess of the tomato paste and it was absolutely perfect.
I love the soup, tastes wonderful and easy to make.
It was really easy to make and the taste just amazing! Thanks for such a recipe! :))
Wanted something healthy with minimal work. Absolutely brilliant recipe with gorgeous results. Will definitely be making again in the slow cooker.
This one will make you feel like a chef! I made this for a soup party/contest and I WON! Thank you!! So delicious!!
This is mildly tomato-flavored gravy and really bland.
Very good. Quick and easy
So good, I didn’t have as much celery on hand but I did add more carrots than what called for. Turned out amazing! Thank you!
Yummy!!!! Made it with grilled cheese and even the kids liked it.
I was afraid to try Tomato Basil Soup from scratch. So glad I tried your recipe! It is better than what I’ve tasted in restaurants.
Do you have any tips or advice on using fresh tomatoes? Ie: type, peeled/ unpeeled, e.t.c.
Awesome soup. Great recipe. I added a couple gloves are roasted garlic to it as well when I pureed it.
I made this last night, and wow, it turned out so good! After adding all of the roux, it was thicker than our liking, so I added 1/2 c to 1 c each of chicken stock and V8 juice. I also added a third can of tomatoes after puréing the first part, because we like chunky soup. This is going into our regular soup rotation!!
Very good!!
This was my first time making tomato soup and it is so easy. It is so tasty and not as “tomatoey” as I thought it would be. Adding the roux and milk changes the taste instantly. Can’t wait to make this again. Definitly my next “bring a recipe to the bridal shower”. Thank you for this amazing recipe!!
Made this soup for my husband and I tonight. Turned out delicious! I added some diced sundried tomatoes to add a little more tomato flavour! Will make again.
Delicious and easy! I didn’t even use half and half, I just used skim milk and it was still very tasty! I’ve made it three times in the past 6 weeks!
I used this recipe for a soup party. Everyone loved it! I was the only crockpot at the end of the night that had nothing left in it. I am making it again tonight for my family. Yummy! Thanks Lauren!
If I double this recipe would it still fit in my crock pot? I have the normal sized one
If your crock pot can fit about 20 cups of liquid than I think it would work fine!
This is the most wonderful, hearty tomato soup. It is going to be a staple in our home going forward. Simply loved it!
To make in crock pot do I need to put the soup with flour mixture in blender or can I stir in the flour mixture into the crockpot like it does with the soup on the stove top?
You can stir it in after! Enjoy!
So good! Easy and delicious! My go-to recipe for tomato soup.
Thanks Kristin, I’m so glad you liked it!
Delicious! Didn’t have canned tomatoes so used cherry tomatoes chopped. I am wondering if this soup can be frozen for. Later date?
Great! Yes, you should be able to freeze it, but the texture upon thawing might be a little less thick.
I made this soup with grilled cheese sandwiches for a girl’s night in and it was delicious! I love that it is chock full of veggies, but tastes so decadent! And so easy to make!
I have made this several times and my kiddo with a strong dislike for tomatoes, can not get enough. Thanks for such a great recipe that sneaks in veggies!
Young wife here, learning to meal plan and came across your site. I am absolutely in love so far!! This recipe is absolutely amazing, again I’m a total beginner in the kitchen and I actually pulled this one off, so easy and soooo delish! Thank you soo much for all your hard work on the meal plans and recipes!
I’m so happy to hear that, thanks Amber! Hope you find more great recipes here to try for your new family 🙂
Hands down best tomato soup I’ve ever made. It is officially a family favorite now!
Thanks so much Lydia! I’m so happy your family enjoyed it so much. Thanks for sharing!
I made this soup on the stovetop. It was delicious! Easy to make, I recommend this recipe.
This soup is so amazing, it is my very favorite soup recipe. It’s not too acidic like some tomato soups are, perfectly creamy and cheesy, and it makes me feel a little better that there are veggies hidden in there! I recently made it for my toddler and she likes it as much as I do! It is the ultimate yummy soup 🙂
Do you know what the nutritional information is for each serving ?
Made this last night. It tasted very diluted to me. Why add in so much milk and then thicken the soup with flour? Next time I’ll omit both steps.
I don’t really use dairy products, is the whole milk or half and half required? Is there an alternative I could use?
Hi Domique, they just make it creamier–you could try almond milk or coconut milk–they will give a slightly different flavor but I think they’ll still be yummy!
Wondering if I could freeze 1/2 the soup. Thinking if either making a double batch or freezing half of it. Expecting a baby in a few weeks so trying to meal prep. This soup is amazing! Made it before, but never froze it. Should I cook it all then freeze it, or freeze before cooking? Thx so much!
Hi Ashley, I think freezing it after cooking it would work great! Congratulations on having a baby soon! Hope it goes smoothly for you 🙂
I’ve made this soup many times now, this is definitely a favorite! I double or every time and serve with grilled cheese. The only tweak I do is a clove or two of garlic.
I had planned on making this soup today but I woke up late and didn’t have prep time. I was anxiously scanning the comments section in hopes of finding a stove adaptation and now I’m so glad I did. Thanks for adding it, now I can rush home and make the soup after work!
How would I change the cooking time if I was making this on the stove?
Hi Karen, to make it in a saucepan, add all of the veggies to the pan and saute. Add the tomatoes, paste, chicken broth and seasoning and cook until the veggies are tender. Make and add the roux according to the directions.I would blend it at this point (if you want to blend it). Then add the half and half, parmesan and any other spices, to taste. Heat through.
Enjoy!
We made this for dinner tonight and my family LOVED this soup!! I did not blend it at the end though, I served it right out of the crock pot. It was just as delicious. They were already asking when I will make this again!
Very happy to hear it! Thanks for commenting 🙂
Just made this and it is delicious!! No need to puree if you like it a little chunky. I also added 1 TBS of minced garlic.
Made this for dinner this evening with grilled ham and cheese sandwiches… It was AWESOME! I used only 1/4 cup of both the flour and butter in the roux. The veggies make it so filling and secretly healthier, and I was so pleased!! I used an immersion blender which made for easier cleanup…. Can’t wait to try it with fresh tomatoes and basil in the summer! Thanks so much!
YUM! My mom recently told me she cuts down the butter as well–glad you liked it! Thanks for commenting!
What is Half & Half? I’ve never heard of it here in the UK! Loving the sound of this soup and any comfort food that can be made in the slow cooker is always a winner!
It is basically half cream, half milk. You could substitute half cream and half milk, or you could even use evaporated milk 🙂
I made this in my Vitamix. I made the roux on the stovetop to prevent a “floury” taste. I then put all the ingredients, including the roux, into the Vitamix–except the broth and Parmesan cheese. I ran it until it was very, very hot. Then I added the cheese and pulsed several times. The cheese did not melt entirely, which was perfect. I completely omitted the broth!! The result was a very thick, restaurant-quality, amazing soup!
Thanks for commenting–your adaptions sound wonderful 🙂
Could the first part be turned up to high for a bit to cook the soup faster?
Hi Anna, Do you mean could you cook the first part in a pot rather than the slow cooker? Yes, you could!
I added a small can of tomato paste, one additional cup of broth and more salt and pepper. Then, 1/4 cup 25 year balsamic vinegar… Delicious!
This sounds delicious! Do you think I could substitute heavy cream for the half and half? It’s in my fridge and half and half is not 😛
Hi Kim, that should work great!
Have you ever tried adding lemon zest or lemon grass while it is cooking? (you remove lemon grass before serving)
I’ve never tried it but it definitely could be yummy! Let me know how you like it if you try it!
I was wondering if you could also use cornstarch or a gluten free flour to thicken it? It sounds amazing and would love to try it now that it’s almost fall
Hi Stacey, you could use gluten free flour. If you use cornstarch you wouldn’t use as much (probably only 1-2 Tbsp to start) and make sure to mix it with a little bit of water first! Hope you love it!
Could i use gluten free flour?
Hi Jackie, I’ve never worked with gluten free flour so I couldn’t say for sure–the flour in this recipe is just used as a thickening agent so worse case scenario, your soup might not be as thick, but would still taste great!
I often use tapioca to thicken stews and soups….I am sure it would work here….
Just made this…very yummy. Cut a few calories using Nonfat condensed milk.
Instead of the blender, could you use a hand-mixer…or maybe pour the soup into the bowl of a KitchenAide? My blender jar isn’t very big…
I have a small blender jar as well so I just blend the soup in batches. But you could definitely try a hand mixer…the result probably won’t be as smoothly pureed but the soup doesn’t have to be blended either. Some people like it with more veggie chunks in it…. Hope this helps 🙂
Would I be able to make this the night before? Or would the veggies get to soft?
I honestly think the soup tastes even better the next day! I put the soup in the blender at the end so that’s it’s really smooth and creamy….but if you don’t want to blend it I still think the chunky veggies would taste great the next day.
I made some 2 days ago and it is so yummy! I used powdered Parmesan and my soup had a slightly grainy texture to it. The flavor was still wonderful, but the texture was less bisque like. Next time I make this, I will definitely use a better quality grated Parmesan.
Question, do you think I could combine all the ingredients up to the point of starting the crock pot and freeze it? I could make a few batches and just pop one in the crock pot when I’m craving this soup!
I’m so glad you liked it! Yes it definitely tastes best with freshly grated parmesan! And I think that’s a great idea to freeze the ingredients beforehand and then throw them in the crockpot when you’re ready and add the rue the day you decide to make the soup! That would work great!
If I were to use fresh tomatoes instead of canned, how many do you think I would need? And is the Parmesan cheese the shredded Parm, or the spaghetti cheese? This looks amazing, my kids love tomato soup and grilled cheese! Thanks for the recipe!
I would use about 5 large fresh tomatoes and I like to use freshly grated Parmesan cheese, not the powder kind! Hope you love this soup as much as I do!
Thanks! I was wondering about the Parm. cheese, too. I don’t like carrots, but I love creamy tomato soups and this sounds good – and in the end the carrots get all pureed. So, even though I’m going to make it and I know what’s in it I’m going to pretend I don’t, but still get some good, healthy carrot benefits.
They all look yummy. Tess
Oh my goodness, I am going to put this in the crock pot right now! Looks delish 🙂