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**Slow Cooker Tomato Basil Parmesan Soup

Slow Cooker Tomato-Basil Parmesan Soup

  • Cooking Time:

    5-7 hours
  • Servings:

    8

Ingredients

28 oz. can, crushed tomatoes
1/2 c. finely diced celery
1/2 c. finely diced carrots
1 medium onion, minced
1 tsp. minced garlic
1 tsp. oregano
1 T. basil
4 c. chicken stock
1 bay leaf
1/2 c. flour
1 c. Parmesan cheese
1/2 c. butter
2 c. half and half
1 tsp. salt
1/4 tsp. pepper
5 basil leaves

 

  1. Add the first 9 ingredients to a 6-Quart slow cooker.
  2. Cover. Cook on Low for 6-7 hours.
  3. Remove bay leaf.
  4. Heat a large skillet over medium-low and melt butter.
  5. Add flour to melted butter and whisk constantly for 3-4 minutes or until it forms a thick paste and turns off-white in color.
  6. Slowly stir in 1 cup hot soup and whisk until smooth.
  7. Pour mixture back into the slow cooker. Stir.
  8. Stir in the Parmesan cheese and half & half
  9. Add salt and pepper to taste.
  10. Stir in fresh, chopped basil leaves.
  11. Cover and keep soup on WARM setting until ready to serve. (do not boil)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Tomato Basil Parmesan Soup

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley
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Ashley

Not a very strong tomato flavor, more like a creamy, cheesey soup with vegies in it. Very good though! Tasted great with saltine crackers.

Brenda
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Brenda

I made this soup for myself as my hubby doesn’t like tomato soup…..well, after tasting this, it is now his favorite!!!! Great taste!! Definetly sharing this one!!!!!!

Richard
Guest
Richard

Followed the recipe precisely. Soup tastes ok, but looks absolutely nothing like the picture, nor does it have a real tomato flavor. The amount of half and half turns the soup very white and mutes the flavor of the veggies.
I checked the recipe here to see if there was a typo in the magazine, there wasn’t.

Dave
Guest
Dave

This turns out nothing like what is pictured, nor does it taste like anything resembling tomato soup.

It’s almost white in color due to the amount of half and half

It’s edible, but definitely not tomato soup.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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