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October 22, 2015

Tomato-Basil Parmesan Soup (Slow Cooker or Stove with Step by Step Photos)

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This Slow Cooker 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.  I’ve included both a slow cooker version and a stove top version with step by step photos of the process. Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing. 

You can also make this in the Instant Pot.

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Tomato-Basil Parmesan Soup in the crockpot or on the stovetop! This is the BEST soup ever. Hands down. #easydinner #crockpotrecipe

Slow Cooker Tomato Basil Parmesan Soup

I’ve decided to update this well-loved recipe from 2009 with step-by-step photos and better directions. This recipe has been the most popular recipe on my blog for a very long time (it has been pinned half a million times and has over 1.3 million views!). And I’m so glad that it has taken off because it is such a yummy recipe. I got the original version of this recipe from my talented Uncle Gary (he’s a seriously good cook). I’ve changed a few things about it to suit my tastes and also made a slow cooker version of the recipe (because that’s how I roll).  The picture of the soup above was taken by a gal from the BYU alumni magazine. She came to my house to take pictures of me for a magazine article they did on me and my 365 Days of Slow Cooking project. So thanks to her as well! I’ve added my own pictures below and tried to make it easy for even beginner cooks to make this recipe.

Before we get to the recipe, may I interest you in some other great crockpot soup recipes as well? Here is a picture catalog of all the soups I have done in the past.  Three of my very favorites are the:

  • healthy turkey lentil chili
  • tortellini, spinach and chicken soup
  • Thai coconut soup with lemongrass

Step by Step Directions

The first thing that you’ll want to do is finely dice some carrots. I like to dice my carrots fairly small. But, Karen, why would you put carrots in a tomato soup anyway? Good question, young apprentice, good question. We are making a mirepoix. Don’t get scared by that word. It’s just French for diced carrots, celery and onions. The reason that we use these veggies is because when they are sautéed or roasted they can become the flavor base for soups, stews, sauces and stocks (not the wall-street kind). Sometimes for this soup I actually grate the carrot. It’s up to you!

Finely diced carrots for a mirepoix--tomato soup recipe

Next we will do the same thing with celery and onions. You’ll want about one cup each of carrots, celery and onions. When measured in grams it’s about 115 grams of each vegetable. I think I used about 2 stalks of celery to get to one cup. Don’t worry if you have a little more or a little less than one cup. It will all work out. That’s the great thing about cooking, it doesn’t have to be as accurate as baking. 

finely diced celery for a mirepoix--tomato basil soup

Finally cut up your onion. Don’t cry about it! It’s not that hard. Did you know that having a sharp knife can really help with NOT crying? Yes, it’s true. So sharpen your knives.

finely diced onion for mirepoix--tomato basil soup recipe

Next you are going to sauté the carrots, onions and celery in the bottom of your soup pot. First warm up a little oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling then the oil is hot enough. You’ll stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) you’ll move on to the next step.

mirepoix--onions, carrots and celery for making tomato soup

You’ll add in the spices and some freshly minced garlic. Minced just means it is very finely diced. I like to use my garlic press to mince garlic. I don’t even have to peel the garlic. It’s awesome. Or you can always just dice it up super finely with a chef’s knife. But why didn’t you add the garlic in with the onions and carrots? Good observation, young master. Well, I feel like garlic cooks fairly fast and it’s easy to burn. So I choose to add it towards the end of the sautéeing. Give it a couple of minutes and then move on to the next step.

add in the spices and garlic--mirepoix for tomato soup

At this point you’re going to add in chicken broth and tomatoes and a bay leaf. I use dried bay leaves (you can find them with the spices in your grocery store) but you can use a fresh bay leaf if you have one. Bay leaves just give it that extra flavor boost. You don’t eat it though, you’ll take it out and throw it away after the soup is finished cooking. I usually don’t have chicken broth on hand so I use chicken bouillon instead. (If you want to know the difference between the two you can read this article I wrote about it).  Also, I like to buy the petite diced tomatoes as opposed to the regular diced tomatoes. I just prefer smaller bites of tomatoes and I think you’ll agree with me once you try them.

add in petite diced tomatoes and a bay leaf--tomato soup recipe

Now you’re going to let the soup simmer. If you’re cooking it on the stove top you’ll let it simmer for 15-20 minutes. Simmer just means you’re cooking it right below the boiling point. It doesn’t get to the bubbly stage–but almost. If you’re cooking it in the slow cooker you’ll let it cook on low for up to 7 hours or you can cook it on high for less time.

a chunky tomato basil soup recipe with tons of flavor

While the soup is simmering on the stove (or towards the end of several hours in a crockpot), you’ll want to start making a roux. We’re learning so much French today! A roux is pronounced ROO and it’s just a way to thicken soups and sauces and such. Typically to make a roux you will mix some type of fat with flour. For this soup, we will use butter as the fat. YUM. Butter makes everything better! Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat.

butter melted over low heat for a roux

Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time.

whisk in one tablespoon of flour at a time for your roux

Once you add in all the flour it will look nice and creamy. Just keep stirring. This is a good time to grab your 9 year old kid and tell them to whisk for the next 5 minutes. And if they give you any guff send them to me.

how to make a roux with butter and flour -- tomato soup recipe

Once the 5 minutes is up you’ll dip a measuring cup into your soup pot (or slow cooker) and pour three cups of the soup into the roux. Stir it with a whisk immediately.

add in some of the hot soup into the roux. this will thicken your soup nicely.

It will start to thicken really nicely, like so. Once it’s thickened you will add the contents of this pan back into the soup pot or slow cooker.

Thicken the soup with a roux--www.365daysofcrockpot.com

You’ll stir it all together now. It’s starting to look at smell goooooood!

Stir the roux back into the soup pot--www.365daysofcrockpot.com

You’ll now add a pile of parmesan cheese. I always get a really good deal on Parmesan cheese at Costco. It’s a pretty big bag so I usually put it in the freezer. But it definitely comes in handy for recipes like this.

Finally, you’ll add in salt and pepper and some half and half. You can find half and half next to the cream and milk at the grocery store. Half and half is just a mixture of whole milk and light cream. It’s good to use when you need something heavier than regular milk but not as rich as heavy cream. I actually think that you could just use whole milk for this recipe and it would still be awesome. I never have whole milk at my house though. If you wanted to try it with just plain old 1% milk I bet you could and I bet it would be fine. I wrote a skinny version of the tomato basil parmesan soup here if you’re interested in being ultra healthy.

add in the half and half to the tomato soup for richness

It’s finally time to eat! Hooray! We like to serve this soup with rolls.  I hope you like it as much as we do!

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Here is the slow cooker version of the recipe. For the stove top version keep scrolling down.
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Tomato-Basil Parmesan Soup (Slow Cooker)


  • Prep Time: 30 minutes
  • Cook Time: 5-7 hours on low
  • Total Time: 1 minute
  • Yield: 8 (1 1/2 cup) servings 1x
Print Recipe
Pin Recipe

Description

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.  Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing. 


Ingredients

Scale
  • 1 cup (115 grams) finely diced carrots
  • 1 cup (115 grams) finely diced celery
  • 1 cup (115 grams) finely diced onions
  • 1/4 cup vegetable or canola oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 (14 oz) cans diced petite tomatoes with juice or crushed tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup butter
  • 2 cups half and half, warmed*
  • Salt and pepper

Instructions

  1.  First you’re going to sauté the carrots, onions and celery in skillet over the stove top (If you don’t want to saute your vegetables you can add them directly to the slow cooker. I’ve used both methods and while I think sauteeing is the best choice you really can do either). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes.  Add this mixture to your slow cooker.
  2. Add the diced tomatoes, chicken broth and bay leaf to your slow cooker. Cover and let cook on LOW for about 5-7 hours or on HIGH for about 3-4. The carrots should be tender.
  3. Now you’ll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
  4. Once the 5 minutes is up you’ll dip a measuring cup into your slow cooker and pour three cups of the soup into the roux. Stir it with a whisk immediately.  It will start to thicken really nicely. Once it’s thickened you will add the contents of this pan back into the slow cooker. Give it a stir. The soup will begin to thicken.
  5.  Add Parmesan cheese and whisk to blend.  Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
  6. Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you’ll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
  7. Cover and let simmer on the low setting for about 10 more minutes.
  8. Ladle into serving bowls and enjoy!

Notes

Ideal slow cooker size: 6 quart (this is my favorite slow cooker)

You can use whole milk instead of half and half. You can even use regular milk if you’d like.

  • Category: Soup
  • Method: Slow Cooker

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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Tomato-Basil Parmesan Soup (Stove)


  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 (1 1/2 cup) servings 1x
Print Recipe
Pin Recipe

Description

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.  Even if you’re a beginner cook you can make this recipe! And everyone will think you are an advanced chef when you serve it. It is amazing. 


Ingredients

Scale
  • 1 cup (115 grams) finely diced carrots
  • 1 cup (115 grams) finely diced celery
  • 1 cup (115 grams) finely diced onions
  • 1/4 cup vegetable or canola oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 (14 oz) cans diced petite tomatoes with juice (or crushed tomatoes)
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup butter
  • 2 cups half and half, warmed*
  • Salt and pepper

Instructions

  1. First you’re going to sauté the carrots, onions and celery in the bottom of your soup pot. I used a 4 quart soup pot (this makes about 3 quarts so you’ll want at least a 4 quart pot). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes.
  2. Add in the diced tomatoes, chicken broth and bay leaf. Bring it to a simmer. Simmer for about 15 minutes, or until the carrots are tender.
  3. Now you’ll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
  4. Once the 5 minutes is up you’ll dip a measuring cup into your soup pot and pour three cups of the soup into the roux. Stir it with a whisk immediately.  It will start to thicken really nicely. Once it’s thickened you will add the contents of this pan back into the soup pot. Give it a stir. The soup will begin to thicken.
  5. Add Parmesan cheese and whisk to blend.  Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
  6. Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you’ll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
  7. Simmer over low heat 15-20 minutes, stirring occasionally.
  8. Ladle into serving bowls and enjoy!

Notes

*You can use whole milk instead of half and half. You can even use regular milk if you’d like.

  • Category: Soup
  • Method: Stove

Did you make this recipe?

Tag @365dayscrockpot on Instagram

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88 Comments Filed Under: 6 or More Hours, All Recipes, Meatless, Soups, Slow Cooker Tagged With: 5 stars, All Posts

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Comments

  1. Sandy Gotter says

    October 8, 2022 at 3:25 am

    Is this low-fat soup? A whole stick of butter?

    Reply
    • Bonnie says

      January 21, 2023 at 2:04 pm

      Yes. in a perfect world…lol. It’s quite a treat…no time to worry about fat content 😉

      Reply
  2. Jan says

    November 14, 2021 at 11:02 am

    Could you make this in the instant pot? if so what do you think the timing would be?

    Reply
    • Karen says

      November 15, 2021 at 8:07 pm

      here is the IP version: https://www.365daysofcrockpot.com/instant-pot-tomato-basil-parmesan-soup/

      Reply
  3. Bianca says

    October 11, 2019 at 6:39 am

    I lost the original pin on my Pinterest and was worried I lost this long time favorite! But I didn’t and now I’m ready to share it with new friends!

    Reply
    • Karen says

      October 11, 2019 at 9:31 am

      It’s an oldie but a goodie!

      Reply
  4. amir says

    December 12, 2018 at 6:20 am

    it is good

    Reply
  5. Susan says

    June 12, 2018 at 1:21 pm

    I have made this recipe many times. Since it’s just two of us nowdays, I often freeze half of it so we can come back to it later. We love the soup but too much of a good thing all at once can become a bit of a bore. To add extra flavor, I often add cheese rind when I’m simmering the soup…if I have any. I’ve used Asiago, Mimolette and Thousand Day Gouda, each to good effect.

    Reply
  6. Jeannie says

    October 7, 2017 at 7:13 pm

    I would like to know your thoughts on making this with fresh tomatoes and basil from the garden. Should the tomatoes be peeled? And should the recipe be altered in any way?

    Reply
    • Karen says

      October 10, 2017 at 10:10 am

      I think it would taste amazing. I would add basil at the end since it is more fragile when fresh and won’t hold up in the slow cooker. I would just dice up the tomatoes and add them in. If you want to peel that would be good too.

      Reply
  7. Michelle L. says

    April 7, 2016 at 11:45 pm

    This is delicious! Even my tomato-hating youngest son loves this soup! I did throw the soup into my Vitamix from the Crockpot to make it smooth so that my son wouldn’t see the individual tomatoes! It made it so creamy that I only needed to make half the amount of roux, so I could cut a few calories! Thanks for sharing this recipe.

    Reply
    • Karen says

      April 11, 2016 at 7:51 pm

      oh, good to know about the blender! Love that idea.

      Reply
    • Marie says

      April 19, 2018 at 11:54 pm

      I also pureed mine in the vitamix, no roux at all. It was perfect.

      Reply
      • Karen says

        April 21, 2018 at 3:06 pm

        GREAT idea!

        Reply
  8. Cindy Edwards says

    October 29, 2015 at 8:17 pm

    Did you ever try making it without butter and flour? Just curious. 🙂 My family is OBSESSED with this soup. Thank you!!!!

    Reply
    • [email protected] says

      October 29, 2015 at 9:50 pm

      I haven't yet. I really should though!

      Reply
      • Kristin says

        October 3, 2016 at 8:54 pm

        I made it tonight without the roux and it is still fantastic!!

        Reply
  9. Debbie Glisson says

    October 23, 2015 at 1:37 pm

    Making a grocery list right now! Can't wait to try it!

    Reply
    • [email protected] says

      October 23, 2015 at 3:50 pm

      hope you like it!

      Reply
  10. Allie Taylor says

    October 23, 2015 at 11:44 am

    Gorgeous soup Karen. I love soups that start with a roux. The BEST! Can't wait to enjoy this on a chilly fall day.

    Reply
  11. Leanne Smith says

    December 1, 2014 at 7:31 pm

    I want to make this but am wondering what kind of Parmesan to use?

    Reply
    • [email protected] says

      December 2, 2014 at 12:46 am

      I just use grated parmesan found by the other fresh cheeses in the grocery store.

      Reply
  12. Deprise Jolley says

    November 9, 2014 at 10:40 pm

    Ok so I just made this soup, on the stove top, and it totally tastes and smells of throw up. I don't know what I did wrong, because I followed the recipe. I also have had this soup before when a friend made it…. so this is totally weird. Any insights???

    Reply
  13. annie moore says

    September 12, 2014 at 10:55 am

    what is 2 cups half and half, warmed

    Reply
    • [email protected] says

      September 13, 2014 at 1:44 am

      Half and Half is found next to the heavy cream in the grocery store. You'll want to warm it up so it's not cold when you add it to the soup. This prevents curdling.

      Reply
  14. Tina Crane says

    July 27, 2014 at 7:43 pm

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

    Reply
    • [email protected] says

      July 29, 2014 at 6:23 pm

      Yes!

      Reply
  15. Anonymous says

    February 12, 2013 at 1:26 am

    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!

    Reply
  16. Michelle says

    February 8, 2013 at 3:17 pm

    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!

    Reply
  17. Anonymous says

    November 14, 2012 at 3:07 pm

    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.

    Reply
  18. Karen says

    November 14, 2012 at 3:46 am

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

    Reply
  19. K says

    November 14, 2012 at 3:29 am

    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.

    Reply
  20. Anonymous says

    November 6, 2012 at 7:50 pm

    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!!!

    Reply
  21. Kim says

    October 18, 2012 at 4:26 pm

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

    Reply
  22. Anonymous says

    August 27, 2012 at 10:51 pm

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

    Reply
  23. Anonymous says

    August 15, 2012 at 11:41 pm

    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!

    Reply
  24. Amber @ Wickless Candles says

    July 10, 2012 at 4:24 pm

    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!

    Reply
  25. Karen says

    June 14, 2012 at 9:27 pm

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

    Reply
  26. Diddley says

    June 12, 2012 at 5:52 pm

    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?

    Reply
  27. juliemarg says

    May 19, 2012 at 5:25 pm

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

    Reply
  28. Shannon says

    March 21, 2012 at 5:43 pm

    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"!

    Reply
  29. Alicia says

    March 20, 2012 at 10:11 pm

    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!

    Reply
  30. Rosie - Wifey of 1, Mama of 3 says

    March 13, 2012 at 1:43 am

    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!

    Reply
  31. Karen says

    March 12, 2012 at 4:56 pm

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

    Reply
  32. Anonymous says

    March 12, 2012 at 5:04 am

    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!

    Reply
  33. Anonymous says

    March 10, 2012 at 2:13 am

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

    Reply
  34. Anonymous says

    March 10, 2012 at 2:12 am

    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:)

    Reply
  35. galereed says

    March 6, 2012 at 1:57 am

    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!

    Reply
  36. Anonymous says

    March 3, 2012 at 2:24 am

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

    Reply
  37. Shanna says

    February 29, 2012 at 10:49 pm

    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. 😉

    Reply
  38. TimandCeri says

    February 29, 2012 at 6:25 am

    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!

    Reply
  39. Anonymous says

    February 27, 2012 at 8:37 am

    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!

    Reply
  40. Anonymous says

    February 20, 2012 at 10:34 pm

    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!

    Reply
  41. Lauren says

    February 18, 2012 at 9:06 pm

    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

    Reply
  42. Kim says

    February 18, 2012 at 1:36 am

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

    Reply
  43. Anonymous says

    February 7, 2012 at 7:37 pm

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

    Reply
  44. Mambo says

    January 25, 2012 at 12:53 am

    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!

    Reply
  45. Anonymous says

    January 17, 2012 at 10:10 am

    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???

    Reply
  46. About Me says

    January 12, 2012 at 4:48 pm

    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!

    Reply
  47. Melissa says

    January 7, 2012 at 10:51 pm

    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!

    Reply
  48. Woozle says

    January 1, 2012 at 5:32 am

    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.

    Reply
    • Julie says

      January 14, 2019 at 9:25 am

      Thanks Woozle, I was scanning the comments, hoping for a low-carb tip with the roux. I was thinking along the lines of xanthan gum or glucomannon. These would work, sprinkled into the base, but not necessarily for the roux. I’ll possibly try the almond flour.

      Reply
  49. Anonymous says

    December 31, 2011 at 6:44 pm

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

    Reply
  50. Anonymous says

    December 30, 2011 at 10:54 pm

    Delish!

    Reply
  51. Karen says

    December 30, 2011 at 6:19 pm

    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.

    Reply
  52. mamawcindy says

    December 30, 2011 at 4:33 pm

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

    Reply
  53. Anonymous says

    December 26, 2011 at 4:23 pm

    I wonder if I could make this with vegetable broth instead

    Reply
  54. Anonymous says

    December 20, 2011 at 12:59 am

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

    Reply
  55. Anonymous says

    December 14, 2011 at 7:40 pm

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

    Reply
  56. Karen says

    December 13, 2011 at 5:31 pm

    could you use rice flour or something like that?

    Reply
  57. danagottheim says

    December 13, 2011 at 1:56 pm

    Hi Karen,

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

    Thank you!
    Dana

    Reply
  58. Karen says

    December 5, 2011 at 8:57 pm

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

    Reply
  59. Anonymous says

    December 5, 2011 at 8:16 pm

    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

    Reply
  60. Anonymous says

    December 5, 2011 at 1:57 am

    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.

    Reply
  61. Anonymous says

    December 4, 2011 at 11:08 pm

    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!

    Reply
  62. Hail to the Lady says

    December 3, 2011 at 11:07 pm

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

    Reply
  63. Karen says

    December 2, 2011 at 1:49 am

    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.

    Reply
  64. Anonymous says

    December 1, 2011 at 11:12 pm

    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.

    Reply
  65. rach says

    November 8, 2011 at 10:05 pm

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

    Reply
  66. Lara says

    January 10, 2011 at 12:07 am

    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)?

    Reply
  67. Anonymous says

    January 1, 2011 at 11:38 pm

    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.

    Reply
  68. jennifer borup says

    November 1, 2010 at 7:31 pm

    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!

    Reply
  69. Janet Thaeler says

    October 24, 2010 at 8:29 pm

    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

    Reply
  70. Karen says

    January 28, 2010 at 8:15 pm

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

    Reply
  71. Anonymous says

    January 20, 2010 at 3:13 am

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

    Reply
  72. Jocee Bergeson says

    April 1, 2009 at 4:23 am

    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!!

    Reply
  73. Stephanie Lowe says

    March 31, 2009 at 3:17 am

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

    Reply
  74. Shanna says

    March 24, 2009 at 8:59 pm

    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! 🙂

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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