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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.
5 from 1 vote
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Prep Time 1 hour
Cook Time 7 hours
Total Time 8 hours
Course Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 322 kcal

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

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
 

Nutrition

Calories: 322kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 1183mgPotassium: 535mgFiber: 4gSugar: 9gVitamin A: 3633IUVitamin C: 12mgCalcium: 306mgIron: 4mg
Keyword cheese, main dish, parmesan cheese, soup, tomato basil soup, tomatoes
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