Tomato Basil Parmesan Soup
Tomato Basil Parmesan Soup is a wonderful, heart-warming soup! During these cool fall days a batch of Tomato Basil Parmesan Soup will tantalize your taste buds with the savory tastes of basil, oregano, and bay leaf blended with the flavors of tomatoes, carrots, onions, and celery in a delicious cheesy broth.
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I was searching last night on the Internet for a good Tomato Basil Soup recipe. I checked out several on Pinterest but they seemed pretty much the same old thing and I was looking for something a little different. I found 2 worthy recipes! I’ve already posted my Roasted Tomato Basil Soup and I’m quite hard pressed to decide which of these two I prefer. They are both excellent soup recipes. I would certainly consider making each of them for company.
Tomato Basil Parmesan Soup has a creamy base with half-and-half and Parmesan cheese added into the base. It also has more vegetables and they are not pureed and put back into the soup, so it’s a chunky soup. Both completely different tastes, both absolutely wonderful!
I have Karen Peterson at Utah.TodaysMama.com to thank for this fantastic recipe. You will want to try this easy crockpot recipe–it’s amazing. This would be a great recipe to take to someone who needs a meal along with some bread or rolls and maybe a pie or cake. It’s very filling and satisfying.
Tomato Basil Parmesan Soup can easily be made gluten free if you choose to use gluten free flour instead regular all-purpose flour. If you’re looking for an amazing soup to make on cool fall nights, Tomato Basil Parmesan Soup can’t be beat! I guarantee, you and your family will consume this delicious soup down to the last drop!
When I initially posted this recipe in October 2012, my pictures were still taken with an iPhone 3 which is quite inferior for food photography. I’ve been remaking all those first year pictures so that I could retake the pictures with my Canon.
I recently remade this delicious soup (November 2015) for a friend from church who recently had back surgery. I took him and his family a batch of this spectacular soup along with some Easy French Bread and Pecan Cheesecake Bars–three of my favorite recipes!
Tomato Basil Parmesan Soup is one of the best slow cooker soup recipes you’ll ever eat!
I served Tomato Basil Parmesan Soup with Easy French Bread.
Garnish Tomato Basil Parmesan Soup with parsley, Texas Toast Caesar Croûtons, chives, Parmesan cheese, and/or chopped fresh basil leaves, if desired.
Here’s what I did.
I used these ingredients.
Empty diced tomatoes into the crockpot. Add celery, onions, carrots, bay leaf, basil, oregano and chicken broth. You can substitute vegetable broth if you prefer. Stir ingredients in crock pot. Cook in crockpot on low for 5-7 hours.
30 minutes before soup is done melt butter in saucepan. Add 1/2 cup flour and whisk to combine. Use a gluten free flour if you want a gluten free recipe.
Cook and stir roux continuously with whisk for 5-7 minutes. Remove bay leaf from crockpot. I checked the seasonings in the crockpot and they had dissipated considerably so I added 1 more tablespoon of basil and oregano. Add 1 cup tomato soup mixture to roux and stir.
Work the tomato sauce into the roux.
Add 3 more cups of tomato soup mixture to roux and stir to combine.
Add the roux into the tomato soup mixture.
Add a cup of Parmesan cheese, salt and pepper, and 2 cups of half-and-half or cream. Stir to combine.
Heat through an additional 30 minutes. Here’s what this delicious soup looks like now.
Tomato Basil Parmesan Soup is so delicious – even finicky eaters will enjoy this soup.
Tomato Basil Parmesan Soup is a great soup to make when you’re short on time because most of it is made in the crockpot. Then you only have about 15 more minutes of preparation time to get it to the finishing stages.
Here’s the recipe.
TOMATO BASIL PARMESAN SOUP
(Recipe adapted from Utah.todaysmama.com)
Tomato Basil Parmesan Soup
Equipment
- 1 crock pot
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 skillet
- 1 whisk
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 29 oz. can diced tomatoes with juice undrained (two 14.5-ounce cans)
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 1 cup onions finely diced
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup flour or use gluten free flour
- 1 cup Parmesan cheese
- 1/2 cup unsalted butter
- 2 cups half-and-half or cream
- 1 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux.
- Melt butter over low heat in a skillet and add flour.
- Stir with a whisk for a few minutes.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups of hot soup and stir until smooth.
- Add the roux back into the slow cooker.
- Add Parmesan cheese, half and half or cream, and salt and pepper.
- Add additional basil and oregano if needed.
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
Notes
Recipe adapted from Karen Petersen, Utah: Today's Mama.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 (14 oz.) cans diced tomatoes, with juice
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 cup finely diced onions
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 4 cups chicken broth
- 1 bay leaf
- ½ cup flour (or use gluten free flour)
- 1 cup Parmesan cheese
- ½ cup butter
- 2 cups half and half or cream
- 1 tsp. salt
- ¼ tsp. black pepper
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux.
- Melt butter over low heat in a skillet and add flour.
- Stir with a whisk for a few minutes.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups of hot soup and stir until smooth.
- Add the roux back into the slow cooker.
- Add Parmesan cheese, half and half or cream, and salt and pepper.
- Add additional basil and oregano if needed.
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
- 3 cups diced tomatoes with juice (you can use canned)
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 tbsp. dried oregano
- 4 cups chicken broth
- 1/2 cup flour (or use gluten free flour)
- 1 cup parmesan cheese, freshly grated
- 1/4 tsp. black pepper
- 1/4 cup olive or coconut oil
- 1 cup finely diced onions
- 1 tbsp. dried basil
- 1 bay leaf
- 1/2 cup butter
- 2 cups half and half or cream
- 1 tsp. salt
- Heat oil in 4-quart soup pot.
- Add celery, onions and carrots.
- Sauté 5 minutes.
- Add basil, oregano, bay leaf, tomatoes, and chicken broth.
- Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
- While soup simmers, prepare a roux.
- Melt butter over low heat, add flour and whisk until combined.
- Whisk and cook for a few minutes so flour browns lightly.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups and stir until smooth.
- Add roux back into soup pot.
- Simmer until soup begins to thicken.
- Add Parmesan cheese, half and half or cream, salt and pepper.
- Simmer over low heat 15-20 minutes, stirring occasionally.
Tomato Basil Parmesan Soup is a great soup to make on cool fall or winter nights when you want something to warm you up. Serve with Easy French Bread or the bread of your choice.
Tomato Basil Parmesan Soup is a keeper. You will make this over and over again once you sample it the first time.
You may also enjoy these delicious recipes!
Vegan Roasted Tomato Basil Soup
La Madeleine’s Tomato-Basil Soup
Tomato Basil Parmesan Soup
Equipment
- 1 crock pot
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
- 1 skillet
- 1 whisk
- measuring cups
- measuring spoons
- 1 soup ladle
Ingredients
- 29 oz. can diced tomatoes with juice undrained (two 14.5-ounce cans)
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 1 cup onions finely diced
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup flour or use gluten free flour
- 1 cup Parmesan cheese
- 1/2 cup unsalted butter
- 2 cups half-and-half or cream
- 1 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux.
- Melt butter over low heat in a skillet and add flour.
- Stir with a whisk for a few minutes.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups of hot soup and stir until smooth.
- Add the roux back into the slow cooker.
- Add Parmesan cheese, half and half or cream, and salt and pepper.
- Add additional basil and oregano if needed.
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
Notes
Recipe adapted from Karen Petersen, Utah: Today’s Mama.
© Can’t Stay Out of the Kitchen
Nutrition
Tomato Basil Parmesan Soup
Ingredients
CROCKPOT VERSION TOMATO BASIL PARMESAN SOUP:
- 2 14.5-oz. cans diced tomatoes with juice undrained
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 1 cup onions finely diced
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup flour or use gluten free flour
- 1 cup parmesan cheese
- 1/2 cup unsalted butter
- 2 cups half-and-half or cream
- 1 tsp. salt
- 1/4 tsp. black pepper
STOVE-TOP VERSION TOMATO BASIL PARMESAN SOUP:
- 3 cups diced tomatoes with juice you can use canned
- 1 cup celery finely diced
- 1 cup carrots finely diced
- 1 tbsp. dried oregano
- 4 cups chicken broth
- 1/2 cup flour or use gluten free flour
- 1 cup parmesan cheese freshly grated
- 1/4 tsp. black pepper
- 1/4 cup olive oil or coconut oil
- 1 cup onions finely diced
- 1 tbsp. dried basil
- 1 bay leaf
- 1/2 cup unsalted butter
- 2 cups half-and-half or cream
- 1 tsp. salt
Instructions
CROCKPOT VERSION: TOMATO BASIL VEGETABLE SOUP:
- Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
- About an hour before serving prepare a roux.
- Melt butter over low heat in a skillet and add flour.
- Stir with a whisk for a few minutes.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups of hot soup and stir until smooth.
- Add the roux back into the slow cooker.
- Add Parmesan cheese, half and half or cream, and salt and pepper.
- Add additional basil and oregano if needed.
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
STOVE-TOP VERSION TOMATO BASIL PARMESAN SOUP:
- Heat oil in 4-quart soup pot.
- Add celery, onions and carrots.
- Sauté 5 minutes.
- Add basil, oregano, bay leaf, tomatoes, and chicken broth.
- Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).
- While soup simmers, prepare a roux.
- Melt butter over low heat, add flour and whisk until combined.
- Whisk and cook for a few minutes so flour browns lightly.
- Slowly stir in 1 cup hot soup.
- Add another 3 cups and stir until smooth.
- Add roux back into soup pot.
- Simmer until soup begins to thicken.
- Add Parmesan cheese, half and half or cream, salt and pepper.
- Simmer over low heat 15-20 minutes, stirring occasionally.