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Slow Cooker Tomato Basil Parmesan Soup

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  • Total Time: 360 minutes
  • Yield: 6 to 8 servings 1x


A creamy, comforiting, absolutely delicious soup that may possibly will become your new favorite!


Units Scale
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • 1/4 cup finely diced onions
  • 1/4 cup vegetable or canola oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 cans (14 oz) diced petite tomatoes undrained (I use Italian style)
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 cup parmesan cheese, freshly grated
  • 2 cups half and half, warmed
  • Salt and pepper to taste
  • 12 tablespoons sugar (optional)


  • Croutons
  • Extra Parmsean soup


  1. 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.)
  2. 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.
  3. 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).
  4. 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.
  5. 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 give 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
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Soups/Chili