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Tomato Basil Parmesan Soup in the Slow Cooker


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  • 2 (14 oz.) cans diced tomatoes, with juice
  • 1 c. finely diced celery
  • 1 c. finely diced carrots
  • 1 c finely diced onions
  • 1 t. dried oregano
  • 1 T. dried basil
  • 4 c. chicken broth
  • 1/2 bay leaf
  • 1/2 c. flour
  • 1 c. Parmesan cheese
  • 1/2 c. butter
  • 2 c. half and half, warmed
  • 1 t. salt
  • 1/4 t. fresh black pepper



Step 1

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 6-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet. Add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 c. of hot soup. Add another 3 c. and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. May need to add more oregano and basil as the slow cooker can cause spices to get bland. Cover and cook on LOW for another 30 minutes or so.

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