Crockpot Tomato Basil Parmesan Soup
Cozy up with a bowl of this rich and velvety Crockpot Tomato Basil Parmesan Soup, a comforting twist on a classic favorite! This slow-cooked masterpiece combines sweet, tangy canned tomatoes with aromatic garlic, onions, and a hint of dried basil, creating a deeply flavorful base. Enhanced with a creamy roux, Parmesan cheese, and half-and-half, this soup is satisfyingly luscious and smooth. The addition of finely diced carrots and celery elevates its heartiness, while a finishing touch of fresh basil adds a burst of brightness. Perfect for busy days, this recipe allows you to set it and forget it, making it ideal for both weeknight dinners and leisurely weekend lunches. Pair it with crusty bread or a grilled cheese sandwich for the ultimate cozy meal. Keywords: crockpot tomato basil parmesan soup, creamy tomato soup, slow cooker recipes, comforting soup recipes, vegetarian soup ideas.
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Recipe Information
Ingredients
- 2 14.5-ounce cans Canned diced tomatoes
- 1 8-ounce can Tomato sauce
- 2 cups Vegetable broth
- 1 large Carrot, finely diced
- 1 stalk Celery, finely diced
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Dried basil
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Butter
- 1.4 cups All-purpose flour
- 2 cups Half-and-half
- 1 cup Grated Parmesan cheese
- 0.25 cup Fresh basil, chopped (for garnish)
Instructions
In a large crockpot, combine the canned diced tomatoes, tomato sauce, vegetable broth, diced carrot, diced celery, diced onion, minced garlic, dried basil, granulated sugar, salt, and black pepper.
Stir the mixture well, cover the crockpot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, allowing the vegetables to become very tender.
After cooking, use an immersion blender to carefully puree the soup directly in the crockpot until smooth. Alternatively, transfer the soup to a blender and blend in batches before returning it to the crockpot.
In a medium saucepan over medium heat, melt the butter. Once melted, gradually whisk in the flour to form a roux. Stir constantly for 2-3 minutes until the roux is smooth and slightly golden.
Slowly whisk the half-and-half into the roux, ensuring no lumps remain. Cook for another 2-3 minutes, stirring frequently, until the mixture thickens.
Stir the roux mixture into the pureed soup in the crockpot until fully incorporated.
Add the grated Parmesan cheese to the soup and stir until melted and well combined. Taste and adjust seasonings as needed.
Serve the soup warm, garnished with chopped fresh basil and additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
