Slow Cooker Tomato Basil Parmesan Soup
User Reviews
4.1
Slow Cooker Tomato Basil Parmesan Soup
Description
Slow Cooker Tomato Basil Parmesan Soup begins with canned diced tomatoes combined with finely diced celery, carrot, onion, oregano, fresh basil, chicken broth, and bay leaf. These ingredients simmer low and slow in a slow cooker for several hours until vegetables soften and flavors develop. The vegetables can be pureed fully or partially, or left chunky depending on preference.
About 30 minutes before serving, a roux of butter and flour is prepared on the stovetop, then gradually whisked with hot soup liquid to create a smooth thickener. Returning this to the slow cooker with Parmesan cheese and warmed half-and-half enriches the soup with creaminess and cheesy depth. The seasoning includes salt and black pepper for balance.
This soup offers a rich tomato flavor with herbal notes from basil and oregano and a creamy consistency that comforts on cold days. It can be served with warm rolls and a green salad to round out the meal.
Optional orzo pasta can be prepared separately and added to each serving for added body and texture. The soup keeps well and can stay warm in the slow cooker until ready to serve.
Ingredients
- 2 (14 oz) diced tomatoes with juice, cans
- 1 cup celery finely diced
- 1 cup carrot finely diced
- 1 cup onion finely diced
- 1 teaspoon dried oregano or 1 Tablespoon fresh oregano
- 1/4 /4 cup basil fresh
- 4 cups chicken broth
- ½ bay leaf
- ½ cup butter
- ½ cup flour
- 1 cup Parmesan Cheese grated
- 2 cups half and half warmed, can substitute milk for less calories
- 1 teaspoon salt
- ¼ teaspoon black pepper
- orzo pasta optional, cooked
Instructions
- Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to a large slow cooker.
- Cover and cook on LOW for 5-7 hours or high for 3-4 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth. If you have a hand immersion blender that would work great. If you prefer a chunkier texture you can leave it as is or even blend just some of it. Return blended veggies back to the slow cooker.
- About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 1-2 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
- Cover and cook on LOW for another 30 minutes or so. You can leave slow cooker on warm until ready to serve. Serve with warm rolls and a green salad. Add a spoonful of orzo to each soup bowl just like they do in the restaurants if desired.
Notes
- Using an immersion blender allows control over the soup’s texture: fully smooth or partially chunky.
- Adding cooked orzo pasta at serving time enhances the soup's texture and heartiness.
- Keep the soup on warm setting in the slow cooker if not serving immediately to maintain temperature without overcooking.
- Fresh basil adds bright flavor; if unavailable, dried oregano or basil can be used but fresh is preferred.
User Reviews
Overall Rating
4.1
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