There’s something truly comforting about a bowl of warm soup, especially when it’s made with love and simple ingredients. This Slow Cooker Tomato Basil Parmesan Soup is a delightful blend of tomatoes, fresh basil, and creamy Parmesan, simmered to perfection in your slow cooker. Perfect for chilly evenings or a quick weeknight dinner, this soup is not only delicious but also incredibly easy to make. Just toss the ingredients in, let your slow cooker do the work, and enjoy the aroma that fills your kitchen.

Why This Recipe Belongs in Your Rotation

This Slow Cooker Tomato Basil Parmesan Soup is a must-have because it brings together the classic flavors of tomato and basil, enhanced with the richness of Parmesan cheese. It’s a versatile dish that you can serve as a starter or as a main course paired with a crusty bread. The slow cooker makes it effortless, allowing you to prepare other meals or relax while the soup develops its rich flavors.

What Goes In

For this comforting soup, you’ll need the following ingredients:

2 (14-ounce) cans of diced tomatoes, with the juice
1 cup finely diced carrots
1 cup finely diced onions
1 cup finely diced celery
1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
1 tablespoon dried basil or ½ cup fresh chopped basil
4 cups chicken broth
½ cup butter
½ cup flour
1 cup Parmesan cheese
1 cup half and half
1 teaspoon salt
½ teaspoon pepper

Setup & Equipment

To whip up this Slow Cooker Tomato Basil Parmesan Soup, you’ll need a few essential kitchen tools:

Slow Cooker: A 4-6 quart slow cooker works well for this recipe.
Cutting Board and Knife: For prepping your vegetables.
Measuring Cups and Spoons: To ensure accurate ingredient measurements.
Whisk: For combining the butter and flour.
Blender (Optional): For a smoother soup texture if desired.

Stepwise Method: Slow Cooker Tomato Basil Parmesan Soup

Step 1: Prepare the Vegetables

Start by finely dicing the carrots, onions, and celery. This mirepoix will provide a wonderful base for your soup.

Step 2: Combine Ingredients in the Slow Cooker

In your slow cooker, add the diced tomatoes along with their juice, diced carrots, onions, celery, oregano, basil, and chicken broth. Stir well to combine.

Step 3: Cook the Soup

Set your slow cooker to low and let the soup cook for about 6-8 hours. If you’re short on time, you can set it to high for 3-4 hours.

Step 4: Prepare the Roux

In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until bubbly and golden.

Step 5: Incorporate the Roux into the Soup

Gradually add a ladleful of the hot soup broth to the roux while whisking continuously to create a smooth mixture. Pour this mixture back into the slow cooker and stir well.

Step 6: Add Cream and Cheese

About 30 minutes before serving, stir in the half and half and Parmesan cheese. Allow the soup to warm through and the cheese to melt.

Step 7: Season to Taste

Before serving, taste your soup and add salt and pepper according to your preference.

Step 8: Serve and Enjoy

Ladle the Slow Cooker Tomato Basil Parmesan Soup into bowls. You can garnish with additional Parmesan cheese or fresh basil if desired.

Substitutions by Category

Vegetables: Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
Broth: Substitute vegetable broth for a vegetarian version.
Cheese: Swap Parmesan for Pecorino Romano or nutritional yeast for a dairy-free option.
Half and Half: Use coconut milk or almond milk for a lighter version.

Cook’s Notes

For a creamier texture, consider blending a portion of the soup before adding the cheese and cream. This enhances the overall mouthfeel. If you prefer a chunky soup, you can skip this step and keep all the ingredients as is.

Feel free to adjust the herbs based on your taste. Fresh herbs add a vibrant flavor, while dried herbs are more concentrated.
This soup freezes beautifully. Just make sure to leave out the cream until you reheat it.

Leftovers & Meal Prep

Leftover Slow Cooker Tomato Basil Parmesan Soup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, adding a splash of broth if it thickens too much. For meal prep, consider portioning the soup into individual servings for easy lunches throughout the week.

FAQ

Can I use fresh tomatoes instead of canned?

Absolutely! If using fresh tomatoes, you’ll need about 4 cups, and you may want to peel and seed them for a smoother texture.

Can I make this soup vegetarian?

Yes! Simply substitute the chicken broth with vegetable broth, and you’re all set.

How can I make this soup spicier?

For a kick, add red pepper flakes or a dash of hot sauce to your liking when combining the ingredients.

Can I use other cheeses besides Parmesan?

Definitely! While Parmesan complements this soup well, you can experiment with other hard cheeses like Grana Padano or even a sharp cheddar for a different flavor profile.

Make It Tonight

This Slow Cooker Tomato Basil Parmesan Soup is perfect for a cozy night in. With minimal prep time and the magic of slow cooking, you have the freedom to unwind while your meal simmers away. Whether you enjoy it with a side of rustic bread or alongside a fresh salad, this recipe is bound to leave a lasting impression. So grab your ingredients, set your slow cooker, and indulge in a bowl of warmth and flavor that feels like a hug in a bowl.

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