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Monday, March 23, 2009

Day 56: Slow Cooker (crock-pot) Tomato-Basil Parmesan Soup



Slow Cooker (crock-pot) Tomato-Basil Parmesan Soup
Photo by Clair Buys/BYU Magazine
To get this most delicious recipe click here!  You'll also find a version to make on the stove-top, if you prefer.

Review:
So it's starting to be spring and soup season is about over, but add this recipe to try someday when it's cold because it is delicious! This is a recipe from my family cookbook and I just adapted it to the slow cooker. It turned out great. I brought it to a church dinner and it was completely gone, so I'm thinking that means it was good. It is very creamy and rich. If you wanted to make it a bit healthier, you could leave out the half and half and put skim milk or evaporated milk in. I've tried that before and it has turned out fine...just not as rich and fattening. I give this recipe 5 stars.

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61 comments:

  1. I'm totally going to have to try this in the slow cooker - I have made it the original way that the family cookbook says and it is sooo good. I've wondered about using milk though - good to know it works! :)

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  2. This was awesome at the releif society dinner! I was looking for the website and glad that Chandie had it on her blog

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  3. We had this for dinner tonight and we loved it. I make the tomato basil soup out of the Ivory Favorites cookbook all the time so this was a fun variation of one of our fav. meals. Thanks!!

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  4. Anonymous19/1/10 20:13

    This is delicious! I've tried different tomato basil soup recipes but this is my favorite. Thanks for sharing!

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  5. I had this again last night and I used whole milk instead of half and half. Just as good, and not as many calories.

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  6. Ok, I loved loved loved this soup. I had some questions though.

    I had an issue with the Parmesan getting rubbery and sticking to the spoon. I wonder if I could leave it out (just sprinkle on top).

    Or maybe it was the brand (it was a quality brand name).

    Or could I replace with cheddar?

    Or shoud I use a stick blender to incorporate it more or add it during the flour/butter mixture?

    I definately will use less cheese and milk instead of half & half. I added some leek and some fresh tomato.

    It could be made into a thicker dip for bread or chips. It could get some heat with peppers. You could add mixed vegetables.

    Lots of possiblities...but am I brave enough to experiment? That's the question. I hate throwing food out or wasting it. But I'm inspired to try out some variations.

    - Janet

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  7. jennifer borup1/11/10 13:31

    This is my adaptation of the recipe so that I could use my surplus of tomatoes, freeze just the base, and make the soup later.

    I didn't use canned tomatoes (you will have to add salt to taste at the end because the canned tomatoes have salt in them) but used fresh so I used a lot more than the cans.

    I used about 6 cups blended fresh tomatoes ( at this point I removed all but 1 cup of the tomatoes to make room in the blender for the other veggies). I added the 1 cup celery, 1 cup onion, 1 cup carrots, 2 cloves garlic(the garlic is a must!), the basil and the seasonings except the bay leaves. I tripled the recipe and it filled a large oval crockpot. I added the bay leaves and let that cook all day or you can cook it for a few hours in a pot on the stove if you're home. After it cooled I measured 4 cups and put into quart sized freezer bags. this is my tomato basil soup base.

    When you are making the soup, Thaw the bag, add 2 cans or 4 cups chicken broth, heat soup to simmer, in another pot combine the 1/2 cup melted butter and 1/2 cup flour to make a rue and wisk in the hot soup one cup at a time. Then wisk in 2 cups of warmed half and half (or whole milk) and add parmesan,( I cut this to 3/4 cup). We served it with french bread for dipping. Yum!

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  8. Anonymous1/1/11 16:38

    This is a delicious soup recipe. I always like using a hand blender on my soups, so that would be my only change to the recipe. Also, a trick for reducing the fat is to use fat-free half and half, which is just as creamy but with no additional fat. Since I like using real butter in my recipes, using the fat free half and half really helps to control the fat content.

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  9. Just made this tonight after seeing it in the BYU alumni magazine and loved it. It's only my second crockpot recipe ever and I'm in love with how easy it was and how yummy it turned out!

    Would you mind if I posted in on my recipe blog (with a big link back to you of course)?

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  10. Absolutely love this soup, we tried first last year when my little sister saw it in the BYU alumni magazine--my family loves it!

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  11. Anonymous1/12/11 16:12

    When I think tomatoes and basil and Parmesan I think garlic. So for the last hour I added a whole peeled garlic clove that I will remove when it is time to serve. I also decided to emulsify the soup for a smoother texture. I am very excited to try it! Hope it tastes as good as it smells.

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  12. mmmm...I bet the garlic will be awesome. And for a creamy texture blending it would work great. I prefer the chunkiness. Let me know how it turns out.

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  13. I made this a couple days ago and my family loved it!!! Thank you!

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  14. Anonymous4/12/11 16:08

    I made the soup and actually pureed the tomato mix once it was cooked. By far one of the best tomato soup recipes I've ever had. AMAZING!

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  15. Anonymous4/12/11 18:57

    Made this today. It is very good, but wasn't as tomatoey (is that a word?) as I wouldve liked. I actually added a small can of tomato sauce to it and wish I wouldve had some tomato paste because it still wasn't tomatoey enough for me. Will def make this again.

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  16. Anonymous5/12/11 13:16

    Karen- The garlic was perfect in it! Just gave it a little bit of garlic flavor since I took the clove out at the end. I am sure it tastes great without it but we like to eat garlic in everything! The family LOVED IT! So glad I found the recipe on Pinterest!

    Thanks

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  17. I like garlic a lot too...I'm going to add it in next time. thanks for the tip.

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  18. Hi Karen,

    I am gluten-free-- is there anything you'd suggest as a sub for the flour?

    Thank you!
    Dana

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  19. could you use rice flour or something like that?

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  20. Im gluten free as well, I was going to try it with coconut flour!

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  21. This is ABSOLUTELY delicious. I think, however, you need a better picture. The one you have doesn't do this soup justice.

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  22. I wonder if I could make this with vegetable broth instead

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  23. This Soup looks so GOOOOOD!
    I have a question......
    Would It be o.k. to use Vegetable Broth instead?????????
    I'm a Vegetarian. Thanks!

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  24. yes, you could use the veggie broth and I'm sure it would turn out just fine. Make sure to salt and pepper and season to taste at the end. Let me know how you like it.

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  25. I'm gonna make this monday night and my family will love me. Making yummy food is another way to show your love.

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  26. For low carb, DON'T add rice flour in place of all purpose. Use almond or coconut flour. I think almond would be better since this is a savory soup but do your adjusting. Rice is CARB LOADED.

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  27. This is the BEST soup! I have made it ... well, i'm making it right now & I believe it is the 4th time. In a very short period! My in-laws are coming today. We had a dinner party last weekend & i served it then too. Always a hit. SO SO GOOD! :) Thanks!

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  28. I made this last night. I used fat free half and half to make it lighter. I also used a hand blender to hide all of the veggies from my picky hubby :) I didn't have any problems with the cheese. I used the grated kind of added just a little at a time stirring it in well before adding more. Will be making this again!

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  29. Anonymous17/1/12 03:10

    Has anyone tried to make this soup in a regular cooking pot(not a slow cooker)? I do not own a slow cooker right now (I am living in another country so my US electronics do not work), but wasn't sure what the times for cooking would be???

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  30. I LOVE THIS RECIPE!!! I blogged about it here: http://sweatlikemambo.com/2012/01/25/inspiration-silverlake-and-the-de-flowering-of-my-crockpot/. Thank you so much for sharing. This was my first crockpot recipe EVER, and I am sold now!

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  31. Anonymous7/2/12 12:37

    Anyone know about how many calories per cup this has in it?

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  32. This is the BEST SOUP EVER!!!! Yum, Yum Yum!!! 5 STARS and then some!

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  33. Ohmygoodnessgracious, I just found this recipe through Pinterest and I cannot wait to make it!! I will be paying you homage on my blog with this soup very soon! Thanks! ~ Lauren with From Everyday To Gourmet

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  34. Anonymous20/2/12 15:34

    Just wondered if you used fresh grated parmesan or the parmesan cheese powder?
    I used fresh and though the soup is tasty, it's a bit of a chewy, stringy mess!
    Thanks!

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  35. Anonymous27/2/12 01:37

    Add a table spoon of minced garlic and 1/2 lb of shrimp
    with ROASTED canned minced tomatoes....

    perfection.
    Also, using a blender for the base works real well!

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  36. to the person who was asking how to make it not in a crock pot. I have done it twice. I am gone from home too long to cook it in a crock pot. I chopped my veggies up in my food processor. I cooked the onions in some olive oil about 7 min till they were clear and soft, then added and cooked the carrots and celery for about 10 more min. I then pulsed the tomatoes in my food processor and dumped them in the mix. Added the chicken broth and all the spices and cooked for about 45 min or so on my stove top on med till the veggies were cooked down and soft. Then pretty much followed the rest of the recipe Turns out great!

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  37. This comment has been removed by the author.

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  38. Sorry for the delete and repost...forgot another detail!

    Sometimes I just don't want to have stuff in the crock pot all day so I pureed all the veggies, then added all ingredients EXCEPT the cheese to a regular stock pot and used an immersion blender to make it completely smooth. Brought to a light boil, then brought the heat all the way to low and simmered, stirring often, for 30 minutes. I served this with a nutty fruit bread and it was really, very good and a great go-to recipe for busy weeknight! Topped with cheese before serving. ;)

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  39. Anonymous2/3/12 19:24

    Made this tonight and it was Amazing, so good, thank you for the recipe

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  40. Thank you so much Karen. I decided to make this due to a pint of cream that I was getting worried about in the refrigerator. This soup is amazing! You have definitely made me a tomato soup fan. It makes me think of this other tomato soup at a hotel (and the chef was not willing to share). My family and I appreciate your sharing!

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  41. Anonymous9/3/12 19:12

    This soup is super yummy! I made it with skim milk and it still tastes amazing! I also cheated and added the melted butter/flour mixture directly to the soup instead of how the recipe states to do it...what can I say, I'm not a fan of doing dishes:)

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  42. Anonymous9/3/12 19:13

    oh! I also added shredded chicken breast to make it more of a main course dish. It worked really well!

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  43. Anonymous11/3/12 23:04

    can you tell me approximately how many this recipe serves? I want to make it for our churchs' Lenten soup night, but am not sure how many times to multiply this recipe. Thanks!

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  44. It makes 2 quarts so that is 8 cups. If each person had a cup of soup that would be 8 servings.

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  45. Found this on Pinterest and made it this week. Oh.My.Goodness! My hubby isn't a tomato soup fan but chowed on this! Served with a nice loaf of sourdough :-)
    I was gone for 10 hours at work so Phase One was in the crock pot that whole time and it turned out great. Can't wait to make this again!!! Thank you!

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  46. I found this on pinterest and made it last week. Oh my gosh. This is the best soup I've ever made, and I am a big soup fan! I'll definitely be making it again. Thanks!

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  47. I followed the recipe as is and it was like the best soup ever....I don't even like tomatoes! My 21 month old said "more more"!

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  48. Nothing's better than tomato soup. This looks absolutely delish - I pinned you! http://pinterest.com/juliemarg/eating-items

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  49. Just wondering how this freezes? It looks sooo good, and I have a huge crockpot. If I made it, I'd probably double the recipe and freeze half. Should I omit the cream to half of it and add in when thawed? Any thoughts?

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  50. I'm sure it would freeze fine with the cream in there. Just warm on low.

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  51. Although it's 112 outside, I think this might have to be included in our menu next week. This recipe sounds delicious, thank you very much for sharing!

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  52. Anonymous15/8/12 17:41

    This soup is wonderful!!! I used less butter, more veges and fat free half and half and it was delish! I also included some shredded chicken to increase the protein (my hubby doesn't consider soup a meal unless there is meat in it:) and it was really good. Thanks for the great recipe! Its a new staple in our household!

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  53. Anonymous27/8/12 16:51

    I just made this soup. Amazing! Even the soup haters in the family loved it. Thank you for the recipe!

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  54. I love soups at all. This one is absolutely fantastic!

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  55. Anonymous6/11/12 12:50

    I made this Sunday in the slowcooker and it was amazing!!! My husband who is a very picky eater and hard to please ate this soup up! I will be making this many more times!!!

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  56. The soup was great! I did three things differently. I cooked everything on HIGH for 4 hours. In addition after the four hours were up I put everything in the blender. After the blender I put it all back in the crock pot. Added the parm cheese and FAT FREE Half and Half. Cooked it for ten more minutes. Came out creamy, delicious and super healthy. No need for flour or butter.

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  57. K, Great idea. I'll have to try it like that next time. It would be nice to cut out that step!!

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  58. Haven't made this yet but for the cheese issues I've read, you can buy the pieces of rind at the cheese counter and add them to the soup while it is cooking, will give the cheese flavor and then just top with your grated cheese when you serve it.

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  59. I made this a while ago in the crock pot and it was delicious!!! We had it with turkey meatloaf. I'm looking up the ingredients so I can make this during the blizzard. I can't wait to make this again. This time we'll have it with turkey meatballs. Thanks for this great recipe!

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  60. Anonymous11/2/13 18:26

    I have made soup very similar to this for years, the recipe was shared with me, the tomatoes, onions, celery, basil, grated carrots, everything except the cheese, roux, and half and half. I have loved this soup without these ingredients. I can't wait to try it with the creamy ingredients!

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