Crock-pot Tomato Basil Parmesan Soup

And we still have too many tomatoes… So of course I had to pick the soup with the longest name.

This soup was definitely not what I pictured from the name.  It’s more of a chunky, creamy vegetable stew.  Pretty good, but not your typical tomato soup.  Cody suggested adding diced ham, bacon bits, or 1/2 pound hamburger, to make the soup a bit heartier.

Crock-pot Tomato Basil Parmesan Soup

From 365 Days of Slow Cooking


  • 28 oz diced tomatoes, with juice (or 4 cups fresh diced tomatoes)
  • 1 c finely diced celery
  • 1 c finely diced carrots
  • 1 c finely diced onion
  • 1 tsp dried oregano or 1 tb fresh oregano
  • 1 tb dried basil or 1/4 c fresh basil
  • 4 c chicken broth
  • 1/2 bay leaf (I left it out)
  • 1/2 c flour (I used GF Better Batter)
  • 1 c Parmesan cheese
  • 1/2 c butter
  • 2 c half & half, warmed (I used the cream I had in the fridge)
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Add tomatoes, celery, carrots, chicken broth, onions,, oregano, basil, and bay leaf to a large slow cooker.
  • Cover & cook on low for 5-7 hours (until flavors are blended & 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 hot soup.
  • Add another 3 c & stir until smooth.
  • Pour everything back into the slow cooker.
  • While preparing the roux, slowly heat half & half in a small saucepan (don’t let it boil!)
  • Stir & add Parmesan, warmed half & half, salt, and pepper.
  • Add additional basil & oregano if needed (crock-pots tend to make spices bland)
  • Cover & cook on low for another 30 minutes.

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