Crockpot Tomato Basil Parmesan Soup

"Recipe is from the cooking blog Recipe Shoebox."
photo by Stesoula photo by Stesoula
photo by Stesoula
Ready In:
8hrs 15mins




  • In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
  • Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
  • About an hour before serving prepare a roux: Melt butter and whisk in flour until smooth.
  • Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.
  • 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.

Questions & Replies

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  1. Charmie777
    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.
  2. Debra N.
    WOW!! This is fabulous soup. The only thing different I did was add a little sugar. Next time I make it, I will puree the diced tomatoes, I don't like the chunks, but that's just me. Thanks for the best tomato soup recipe ever!!
  3. Newman Walker L.
    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.
  4. Stesoula
    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!


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