Creamy Tomato Parmesan Soup in the Slow Cooker

If I was going to pick between winter and summer, I’d pick summer. My flip flops are calling to me, people. They miss me and oh, how I miss them.

Winter does have one primary perk. Okay, maybe more than one, but I’m feeling stingy today. Ha! The perk of winter is soup. Warm, delicious, filling, tastes-better-the-next-day soup.

So, that’s what I bring to you today. Creamy Tomato Parmesan Soup made in your slow cooker.

In all actuality, tomato soup is kind of a misnomer for this soup. It’s actually more of a creamy and slightly chunky vegetable soup with carrots, celery and tomatoes on the ingredient list.

I have served this soup to the most snobby of foodies and even they were impressed. Or maybe they were impressed that I managed to make it. Hmmm. Either way, it’s easy to make, but tastes like you slaved away getting all gourmet in the kitchen.

The dark flecks you see are not pepper, but oregano and basil. The recipe is easily adaptable to use fresh or dried spices.

Either way you make it, I think it tastes a little better the next day after all the flavors have fused and become chummy with one another.

This recipe is not mine. Oh, no. It comes from the fabulous Karen Peterson at Today’s Mama.

This soup is so good, you’ll be happy you’re freezing your buns off this winter and have a delicious soup to warm you up. Make it tonight… and eat while wearing your flip flops!

TOMATO BASIL PARMESAN SOUP (recipe from Today’s Mama)
Makes about 2 quarts (about 8 servings)

  • 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 (or skim milk if you’re trying to cut some calories)
  • 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.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

This really was good soup! And I have some other delicious recipes too! 

Mulligatawny Soup

Pane Bianco with Sun-Dried Tomatoes and Basil

Sweet Potato Bread Knots

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