Recipe: Tomato Basil Parmesan Soup in the Slow Cooker

Today I thought I’d share with you one of my weight loss secrets – soup!  Now that the weather is finally cooling down, I love to make a big batch of soup and eat it all week.  It really fills me up at lunch and I can usually sneak in a few servings of vegetables that way.  Here’s one of my favorites – I can’t take credit for the recipe itself, but below is the pin where I found it!

 

Tomato Basil Parmesan Soup in the Slow Cooker
Makes about 8 1-cup servings

Ingredients:

  • 2 14 oz cans diced tomatoes, with juice (I usually use the kind with garlic and onions)
  • 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 ( I typically use shredded in the house, but I think grated would work better)
  • ½ cup butter
  • 2 cups half and half, warmed (or skim milk – which is what I use)
  • 1 tsp salt
  • ¼ tsp black pepper

Directions:

  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.  (It’s best to have all this ready to go when you start mixing – the soup thickens up FAST.)  Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Taste to check the seasonings and add more oregano, basil, salt, and/or pepper as needed.
  4. Cover and cook on low for another 30 minutes or so until ready to serve.

It’s pretty delicious – and I used to dislike tomato soups!  If you’d like to see the original recipe, it’s here, along with a stovetop version.  Enjoy!

About Jess

About Jess

Jess Beer is a full-time working mom of two girls who writes about motherhood, wellness, easy meals and style.

Related Posts

Stay Up to Date

Easy meals and mom tips are just a few clicks away! Subscribe now and get access to my free resource library!

9 Responses

  1. I LOVED the flavors of this but felt like my veggies weren’t quite cooked enough. Could be every crockpot is different, but I think I’ll need to put it on high for awhile and/or just cook it longer in general. Loved it though and will def make again! 🙂

  2. Mine usually end up cooked really well, but my crockpot switches to warm after the allotted time and I don’t usually get home to it for another 2 hours or so, so that’s probably why.

  3. Um yes. I want this like right now. I seriously need my crock pot to get here now that it’s finally almost fall/slow cooker weather!

  4. no dairy, but we’ve decided to have a cheat day once a week. I miss tacos and enchiladas too much! So this would be perfect for a cheat night.

Comments are closed.

I’m Jess! I’m a working mama of two sweet sisters living in the DC area. This is my space to share inspiration, real stories of working motherhood, recipes, style, and more! I can’t start my day without coffee and always try to show the real side of motherhood – the good and the challenging. I’m so glad you’re here – thanks for following along on my journey!

Stay Up to Date

Easy meals and mom tips are just a few clicks away! Subscribe now and get access to my free resource library!

never miss a post

Easy meals and mom tips are just a few clicks away! Subscribe now and get access to my free resource library!