5 from 6 votes
Tomato Basil Parmesan Soup (Slow Cooker OR Stove top!) | Tastes Better From Scratch
Creamy Tomato, Basil, Parmesan Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

The BEST Creamy Tomato Basil Parmesan Soup you can make in the Slow Cooker OR on the Stove top!

Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: easy tomato basil soup, healthy tomato soup recipe, tomato basil soup
Unit: cup, ounce can, Tablespoon, teaspoon
Servings: 8 servings
Calories: 264 kcal
Author: Lauren Allen
Ingredients
  • 2 14.5 ounce cans diced tomatoes , with the juice
  • 1 cup carrot , finely diced
  • 1 cup onion , finely diced
  • 1 cup celery , finely diced
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried oregano leaves (Tbs fresh oregano)
  • ¼ cup fresh basil leaves (or 1 Tbsp dry basil)
  • ½ cup butter
  • ½ cup all-purpose flour
  • 1 cup freshly grated parmesan cheese
  • cups half and half (or whole milk)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
For the Slow Cooker:
  1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.
  2. 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. 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.
  3. Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
  4. Purée until smooth. Return to the slow cooker.
  5. 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. Cover and cook on low for another 20-30 minutes or until warm.
  6. Try it served in a yummy homemade bread bowl!
For the Stove Top:
  1. Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to a large soup pot. Bring to a gently boil and cook for several minutes, until the vegetables are tender.
  2. 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. Slowly add 1 cup of the soup from the other pot 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 soup pot and stir to combine.
  3. Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
  4. Purée until smooth. Return to soup pot.
  5. 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. Cook for a few more minutes until warmed through.
  6. Try it served in a yummy homemade bread bowl!
Recipe Notes

Adapted from The Recipe Critic.