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Tomato Basil Parmesan Soup | Can't Stay Out of the Kitchen

Tomato Basil Parmesan Soup

Teresa Ambra
Amazing soup recipe that's made in the crockpot. This one is not pureed so it maintains its chunky form. While completely different from many traditional Tomato Basil Soup recipes, this one is one of the best you'll ever eat.
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Prep Time 1 hour
Cook Time 7 hours
Total Time 8 hours
Course Soups, Stews & Chowders
Cuisine American
Servings 8

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.

Notes

NOTE: Garnish soup with chives, more Parmesan cheese, fresh, chopped basil, and Texas Toast Caesar croutons, if desired.
 
NOTE: The slow cooker dissipates the effectiveness of spices, so add more if necessary.
Recipe adapted from Karen Petersen, Utah: Today's Mama.
© Can’t Stay Out of the Kitchen
 
Keyword cheese, main dish, parmesan cheese, soup, tomatoes
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