Slow Cooker Tomato Basil Parmesan Soup

I dusted off the Crock Pot for this one! Really, this soup couldn’t be easier. Instead of transferring the soup to a blender, I used my immersion blender and that made it easy! I couldn’t get the Parmesan to totally melt, so there was some texture to the soup, but husband said he liked that. Our seven year old had several bowls of this.

rating: 9.5

Slow Cooker Tomato Basil Parmesan Soup

Prep time: 20 mins
Cook time: 4 hours
Total time needed: 4 hours 20 mins

Serves: 4-6


2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil, finely chopped
3 teaspoons minced garlic
1 tablespoon salt
1 teaspoon pepper
1 medium white onion, diced
1 cup heavy cream
4 cups chicken or vegetable broth (I used vegetarian chicken broth)
2 cups shredded Parmesan cheese

3 tablespoons butter
¼ cup flour
1 cup heavy cream OR half & half


Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux and Parmesan cheese to crockpot and stir to combine.
Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and Parmesan cheese if desired.

photo (5)

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