Crockpot Tomato Basil Parmesan Soup

Total Time
8hrs 15mins
Prep
15 mins
Cook
8 hrs

Recipe is from the cooking blog Recipe Shoebox.

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Ingredients

Nutrition

Directions

  1. In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
  2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
  3. About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
  4. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
  5. Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper. Cover and cook on low for another hour until ready to serve. Serve with fresh hot bread.
Most Helpful

5 5

Made this soup tonight, but didnt have celery and is still came out ok. I also added extra broth and a bag of lentils. Made this soup more of a meal. Turned out Awesome. I also paired with a "no knead" artisan bread. Made it even better.

5 5

This turned out so yummy! I substituted the half-and-half with one cup of skim milk. My husband, who's not a big fan of tomato soup, loved this! We paired it with delicious Havarti and Colby Jack grilled cheese sandwiches, and dinner was complete. Thanks for a great recipe!

5 5

I saw this on Pinterest and made it! Love it!! Next time I will cut down on the heavy cream and maybe just use milk. I used a stick blender and blended it almost smooth. Also, I used fresh basil and oregano both at the beginning and right before serving.