This Slow Cooker Tomato Basil Parmesan Soup is so crazy good you might want to eat the entire batch yourself. Seriously though, it’s incredible!
Oh man I’m late in getting this post up, sorry. I’ve had some issues today with my site. I’ve had this post done and ready to post three different times only to lose it and unable to retrieve any backup. Ahhhh! I’m ready to pull my hair out! Anyway let’s get down to business here. . . . .
We seem to be having a lot of soup at our house lately, and frankly, I’m ok with that and my boys are too. There have been no complaints, especially when I serve the soup with grilled cheese sandwiches or homemade breadsticks. There is definitely a lot of “dipping” going on around our house, bread dipping that is, not skinny dipping :)!
This Slow Cooker Tomato Basil Parmesan Soup is so fantastic! Apparently it’s been crazy popular all over the internet for quite sometime now. Obviously I’m just now getting around to finding out about it, which is too bad, because I would have loved to have had this soup in my life way before now. It’s so delicious I absolutely had to share it in case there are more out there who haven’t seen it floating around all over the web.
This might possibly be some of the best soup I have ever had, which is saying a lot because I’ve made and eaten lot of soup my in my day. I served this with some grilled cheese sandwiches and it was the perfect meal for a cold fall night! Yum!
- 1 cup finely diced carrots
- 1 cup finely diced celery
- 1/4 cup finely diced onions
- ¼ cup vegetable or canola oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt
- ¼ teaspoon black pepper
- 2 cans (14 oz) iced petite tomatoes undrained (I use Italian style)
- 4 cups 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 (I used fat free)
- Salt and pepper to taste
- 1-2 tablespoons sugar(optional)
- Extra Parmsean soup
In a medium skillet, heat the oil over medium heat. Add the carrots, onions and celery and saute for about 5 minutes, stirring frequently. When the vegetables are soft, add in the garlic, oregano, basil, salt and pepper. Sauté for two more minutes. Add this mixture to your slow cooker. (*If you want to skip this step you can, just leave out the oil and add all the ingredients to your slow cooker, then continue with the instructions.)
Add the diced tomatoes, chicken broth, and bay leaf. Cover and cook on low for 5-6 hours or high 3-4 hours, until the vegetables are tender.
About 30 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 5 minutes. Whisking constantly, slowly ladle in 3 cups (about a cup at a time) of the hot soup from the slow cooker. Whisk until smooth and bubbly, (mixture will be thick, almost like mashed potatoes).
Stir the creamy, hot mixture back into the slow cooker. Add the Parmesan cheese, half-and-half, salt and pepper, adding more salt and pepper if needed. Add sugar 1 tbsp. at a time to help with the acidity of the tomatoes, if needed.
Cover and cook on low for 30 minutes until ready to serve. Serve with homemade croutons, if desired (and trust me, you'll want to desire it).
Because I have a couple picky eaters, I put my tomatoes in my blender first and gave them a few pulses. I also ran my immersion blender through my finished soup a few times to make it a little creamier, again because of my picky eaters.
Taste the soup before you add the sugar and see if you feel like it needs it. Mine did. Also, I highly recommend using Italian tomatoes, it adds even more flavor.
This soup can also be done on the stovetop, click here for stove top directions
Recipe Source: Adapted slightly from 365 Days of Slow Cooking