Slow Cooker Tomato Basil Parmesan Soup

The winter weather has really kicked in here! The days are cold, but the mornings and evenings are nearly icy! On days like these, I want nothing more than a bowl of nice, hot soup to help warm me up. When we eat out in the winter, I often like to order tomato basil soup, and sometimes order more to go. But homemade soup is so much more inexpensive (and healthy), so lately I’ve just been making my own tomato basil soup at home! If you need a hearty, hot soup to help you get through the winter, you’ve got to make this Slow Cooker Tomato Basil Parmesan Soup!

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I love slow cooker recipes! They’re such a great way to make it so you don’t have to worry about dinner being ready on time. You’re free to go about your day, knowing that your slow cooker is working away at making a delicious meal! I personally prefer my Crock-Pot, but any type of slow cooker will work fine for this recipe.

Slow Cooker Tomato Basil Parmesan Soup

Ingredients:

2 15-ounce cans diced tomatoes
1 10-ounce can tomato sauce
¼ cup fresh basil, finely chopped
3 teaspoons minced garlic
1 tablespoon salt
1 teaspoon pepper
1 medium white onion, diced
1 cup half and half
4 cups chicken or vegetable broth
2 cups shredded Parmesan cheese

For the Roux:
3 tablespoons butter
¼ cup flour
1 cup heavy cream or half & half

Directions:

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/Crock-Pot.
2. Cover and cook for 2 hours on high or 4-8 hours on low.

3. About 30-40 minutes before serving, transfer soup to a blender or food processor and puree until smooth, then return to Crock-Pot.
4. Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.5. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth.
6. Add roux and Parmesan cheese to Crock-Pot and stir to combine.
7. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
8. Top with additional basil and Parmesan cheese if desired.

Enjoy your slow cooker tomato basil Parmesan soup! If you have extra, freeze it and reheat it when you want a quick meal!

Slow Cooker Tomato Basil Parmesan Soup

★★★★★ 5 from 2 reviews

• Author: A Cultivated Nest
• Category: Main

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Description

This slow cooker soup is hearty and very tasty!

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Scale 1x2x3x

Ingredients

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• ¼ cup fresh basil, finely chopped
• 3 teaspoons minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup half and half
• 4 cups chicken or vegetable broth
• 2 cups shredded Parmesan cheese
• 3 tablespoons butter
• ¼ cup flour
• 1 cup heavy cream or half & half

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Instructions

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/Crock-Pot.
2. Cover and cook for 2 hours on high or 4-8 hours on low.
3. About 30-40 minutes before serving, transfer soup to a blender or food processor and puree until smooth, then return to Crock-Pot.
4. Prepare the roux. Begin by melting the butter in a medium saucepan over medium heat.
5. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth.
6. Add roux and Parmesan cheese to Crock-Pot and stir to combine.
7. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving.
8. Top with additional basil and Parmesan cheese if desired.

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