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Tomato Basil Parmesan Soup (crockpot)

April 22, 2020

Tomato Basil Parmesan Soup (crockpot)

Click to DOWNLOAD printable recipe

I'll be honest. I'm not a big tomato soup fan. And I only like it to dip grilled cheese in. But this soup. Oh! It was so good! Everyone loved it - even me! We served it with grilled cheese paninis. 

I'll warn you. It smells really strong while cooking and I was worried that I put in too much seasoning. But it ended up perfect - so don't worry if your house smells very strongly of oregano and basil while cooking! Also, we ended up freezing half for another time. Instructions on how/when to divide and freeze if desired, below.


  • 1 C finely diced carrots
  • 1 C finely diced celery
  • 1 C finely diced onions
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 (14 oz) cans diced petite tomatoes with juice or crushed tomatoes
  • 4 C chicken broth
  • 1 bay leaf
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup butter
  • 2 cups half and half, warmed*
  • Salt and pepper


  1. Add first 11 ingredients to a crockpot (carrots through bay leaf). Cover and let cook on LOW for about 6-8 hours or on HIGH for about 4-5. The carrots should be tender.
  2. When it's ready, ladle into a blender and blend until smooth (or use a stick blender in the crockpot). Pour it back in the crockpot and set aside. It should make about 8 cups.
  3. Now make a roux. Melt a stick of butter over low heat in a skillet. Once the butter is melted, slowly whisk in your flour. After all the flour is added, continue to cook for about 5 minutes, whisking continually.
  4. After 5 minutes, pour 3 cups of the soup mixture into the roux. Stir it with a whisk immediately. It will thicken really nicely. Once thickened, add the contents of the pan back into the slow cooker and stir. The soup will begin to thicken.
  5. Add Parmesan cheese and whisk to blend. Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
  6. Add in extra salt and pepper to taste.
  7. Cover and let simmer on the low setting for about 10 more minutes.

You can freeze half of the tomato mixture (prior to the roux) for later. If you do, just half the amount of flour, butter, half & half, and parmesan cheese to mix in to the 4 cups of tomato soup mixture. Freeze the other 4 cups of tomato soup mixture. Some dairy products don't freeze well, so it's advisable to split and freeze after step 2.

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