365 Days of Slow Cooking: Tomato-Basil Parmesan Soup (in the slow cooker or on the stove-top)

Search This Blog

Loading...

Monday, March 23, 2009

Tomato-Basil Parmesan Soup (in the slow cooker or on the stove-top)

Welcome to my blog!  Love your slow cooker? Sign up to receive my emails (scroll to the bottom of this post and fill out the form) and you'll never miss a crockpot recipe!

This Tomato Basil Parmesan Soup is the most creamy, comforting and delicious soup ever!  Whenever I make it I get tons of compliments.  It is a favorite with my husband and family and is requested often.  Serve alone or with grilled cheese sandwiches for a appetizing, comforting meal.
Tomato-Basil Parmesan Soup in the crockpot or on the stovetop! This is the BEST soup ever.  Hands down. #easydinner #crockpotrecipe
Photo by Clair Buys/BYU Magazine
CrockPot Version of the Tomato Basil Parmesan Soup 
Makes 8 servings
Ideal slow cooker size:  6 quart
Cooking time:  5-7 hours on low 
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Ladle into serving bowls and enjoy!

Stove-Top Version of Tomato Basil Parmesan Soup
Makes 8 servings

2 (14 oz) cans diced petite tomatoes with juice
1 cup finely diced celery
1 cup finely diced carrots
1 Tbsp fresh oregano or 1 tsp dried
4 cups chicken broth
1/2 cup flour
1 cup parmesan cheese, freshly grated
1/4 tsp black pepper
1/4 cup vegetable oil
1 cup finely diced onions
4 Tbsp fresh basil or 1 Tbsp dried
1/2 bay leaf
1/2 cup butter
2 cups half and half, warmed
1 tsp salt

1.  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).
2.  While soup simmers, prepare a roux.  Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes.  Slowly stir in 1 cup hot soup.  Add another 3 cups and stir until smooth.  Add back into soup pot.

3.  Simmer, stirring constantly, until soup begins to thicken.  Add Parmesan cheese and whisk to blend.  Stir warmed half and half, salt and pepper.  Simmer over low heat 15-20 minutes, stirring occasionally. 

4.  Ladle into serving bowls and enjoy!


P.S. Like this recipe?  Try my other super popular recipes too!  Click on the picture to get the recipe:
Slow Cooker Recipe for Easy Thai Coconut Soup with Lemongrass #soup #thai #crockpotRecipe for Crock Pot Copycat Olive Garden Pasta e Fagioli Soup #copycat #crockpot #soup12 CrockPot Recipes for Soccer Night (a solution, besides fast food, for busy parents and busy kids!)

Don't forget to join the thousands of others that follow me on:


Like This Post? Follow 365 Days of Slow Cooking by e-mail

63 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! :)

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

    ReplyDelete
  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!!

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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)?

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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.

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

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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

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

    ReplyDelete
  18. Hi Karen,

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

    Thank you!
    Dana

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

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

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

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

    ReplyDelete
  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!

    ReplyDelete
  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.

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

    ReplyDelete
  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.

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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???

    ReplyDelete
  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!

    ReplyDelete
  31. Anonymous7/2/12 12:37

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

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

    ReplyDelete
  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

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  37. This comment has been removed by the author.

    ReplyDelete
  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. ;)

    ReplyDelete
  39. Anonymous2/3/12 19:24

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

    ReplyDelete
  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!

    ReplyDelete
  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:)

    ReplyDelete
  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!

    ReplyDelete
  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!

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

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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"!

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

    ReplyDelete
  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?

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

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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!

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

    ReplyDelete
  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!!!

    ReplyDelete
  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.

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

    ReplyDelete
  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.

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  61. I know this is an older post, but can this soup be frozen after cooking?

    ReplyDelete