*This is a photo/recipe update of this delicious tomato basil pasta soup recipe from February 2013. The last photo didn’t make it look very appetizing so I forced myself to make the soup again and take a better picture 🙂 Ha ha! We love this soup and I could eat it for lunch every day of my life. I know you’ll love it too*
I know what you’re thinking? ANOTHER tomato soup recipe???
Yes. Another one. Do you have a problem with that?
Because you shouldn’t.
This one is amazing.
In fact, it’s a combination of the two and adds some pasta into the mix, as well.
If you love creamy tomato soups, you’ll love this recipe!
Click the picture to pin it!
Makes about 8-10 servings
Ideal slow cooker size: 6 quart
Cooking time: 6-8 hours
1 cup grated carrots
1 cup thinly sliced celery
1 medium onion, finely diced
2 Tbsp tomato paste
1 Tbsp olive oil
1/3 cup all purpose flour
1 bay leaf
1 bay leaf
1 Tbsp dried basil
1 tsp dried oregano
2 (28 oz) cans crushed tomatoes (If I don’t have crushed tomatoes on hand I use 2 (14 oz) can of petite diced tomatoes and then I puree another 2 (14 oz) cans of diced tomatoes)
4 cups water
4 tsp chicken bouillon granules (if you are vegetarian you can add in vegetable bouillon)
1 Tbsp honey
1 tsp salt
1 cup heavy cream, warmed (If I don’t have cream I just use evaporated milk or even skim at times)
¾ cup grated Parmesan cheese, plus more for serving if you desire
¼ cup finely chopped fresh Italian parsley, optional
1 cup ditalini, campanelle, rotini pasta (I love love using the little ditalini! They are so perfect for this soup)
Salt and pepper
Croutons
Croutons
1. Add carrots, celery, onion, tomato paste and oil to a microwave safe bowl. Cook in the microwave for about 5 minutes. Stir every 90 seconds. Transfer to a slow cooker.
2. Stir
the flour into the vegetables (it will be pasty).
the flour into the vegetables (it will be pasty).
5. Add
in basil, oregano, tomatoes, water, bouillon, honey and salt. Whisk a bit, until flour and veggies are combined. Add in bay leaf and cover.
in basil, oregano, tomatoes, water, bouillon, honey and salt. Whisk a bit, until flour and veggies are combined. Add in bay leaf and cover.
6.
Cook for about 6-8 hours on LOW, or until veggies are soft.
Cook for about 6-8 hours on LOW, or until veggies are soft.
7.
Remove lid and stir in cream that has been warmed, Parmesan cheese and
parsley. Meanwhile, cook the pasta until al dente over the stove. Add the cooked pasta into the slow cooker.
Remove lid and stir in cream that has been warmed, Parmesan cheese and
parsley. Meanwhile, cook the pasta until al dente over the stove. Add the cooked pasta into the slow cooker.
8.
Salt and pepper to taste and add in additional basil and oregano, if needed. Ladle into bowls and top with additional Parmesan and croutons.
Salt and pepper to taste and add in additional basil and oregano, if needed. Ladle into bowls and top with additional Parmesan and croutons.
Review:
This is a creamy tomato soup with texture and flavor! So amazing. I loved adding in the pasta to make it a little more filling and more of an entire meal. My whole family loved this soup. If you like a creamy texture, you can always use an immersion blender to blend the chunks of veggies. 5 stars.
Everyone liked this and had seconds! I didn't have any tomato paste, left out the pasta, and pureed it. YUM! Thanks for a keeper!
I made this today and it was so delicious! It made a lot for our family of 3. I was thinking I should have canned some of it before I put the cream, cheese, and pasta in it. Don't you think that would work?
I had some of this at my daughters today. I only took a little bit because I thought "what if I don't like it? How could I throw it away without her seeing?"
NO worries!!! I had a bigger second bowl and wanted more but I was full. I pinned this as soon as I got home!!!
This looks delish! One quick question though. 4-6 hours on low or high?
This was amazing!!!!! I'm not even a big fan of tomato soups but my husband is so I thought i'd try it out. I completely forgot to add the pasta (I even bought it!!) it was so good with out it! We paired it with grilled cheese. I was too lazy to do the first step so I just put the raw veggies in the crockpot with a little butter. and I of course added some garlic 🙂 Thank you Karen!! xoxo
I'm making this soup for the second time. It's smelling yummy in the crock pot as I type this 🙂 It is incredible! Last time, we all had seconds, even my two year old. I'll be adding this to the recipe box for sure.
hooray! glad you liked it.
Why do we stir the soup for 4-6 hours.won't it burn even on low flame.what is the purpose behind it.
You cook the soup on low for 4-6 hours…not stir it. It's in a slow cooker so it won't burn.
Tomato Basil Parmesan and Pasta soup…wow, does that look delicious! I just got my slow cooker about a week ago, so I'm still getting use to it. I really love it. As of now, I use it everyday for breakfast. I make nine-grain cereal overnight and my kids love it.
This looks delicious!
Roxanne, Yum that sounds like a delicious breakfast! Is it a mix or a recipe that you make homemade?
whenever I make this everyone in the family has me do a triple batch! this soup is LOVED!
I'm making the version from the cookbook. That recipe does not call for tomato paste. vegetable are added raw, not precooked. In addition, it calls for a roux 1 hr just before the end of cooking time. I'm halving the recipe and using a 2 Q Crock Pot. Used one 14.5 oz can of tomatoes and halved all other ingredients so far. Plan to puree it w/ my immersion blender…hoping for something that tastes like the Creamy Tomato Basil Soup at Panera.
I've been kind of craving some tomato soup and grilled cheese lately. I'm sure my boyfriend would just prefer Campbells or something, but that's not nearly as fun. 🙂
Ha ha! Feed him this. He'll love it.
I would like to make this to have for lunches how long would it keep for and could I freeze it
I think it would freeze okay. I'm not sure how the pasta would do though. I've never tried it so I'm just guessing though!