Tomato-basil parm soup is the most creamy and comforting soup ever! Whenever I make it I get tons of compliments on it, and people are often requesting the recipe. It’s really nice too, because it can be made either in the slow cooker/crock pot OR on the stove top. It’s also a nice time saver to prep it the night before. I start making it as SOON as Fall hits, and it makes it’s way onto our regular menu rotation. It is one of my favourite soup recipes ever – and I LOVE soup. My husband requests it often and we have it accompanied with either biscuits or a grilled cheese sandwich. It’s hearty and delicious, and it makes for such an appetizing meal.
Crock Pot Version of Tomato-Basil Parmesan Soup:
Makes 8 servings
Ideal slow cooker size: 6qt.
Cooking time: 5-7 hours on low
2 (14oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano
1 tbsp. dried basil
4 cups of chicken broth
1 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
2 cups of half and half, warmed
1 tsp. salt
1/4 tsp. black pepper
1). Add tomatoes, celery, carrots, onions, oregano, basil, chicken broth and bay leaf to a large slow cooker.
2). Cover and cook on LOW for 5-7 hours (until flavours are blended and vegetables are soft).
3). About 30 minutes before eating, prepare a roux. Melt butter over low heat in a skillet or small saucepan and add flour. Stir with a whisk for 5-7 mintues. Slowly stir in 1 cup of hot soup. Add another 3 cups of hot soup and stir until smooth. Add it all to the slow cooker with the rest of the soup. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
4). Add additional spices (optional) and parm cheese (don’t be afraid to! The slow cooker can do a number on spices and they can go bland over time). So season more, if you so choose, ladle into bowls and enjoy!