Creamy Tomato, Basil, Parmesan Soup

With the cooler temperatures coming soon (yay!), I decided it was time to breakout my trusty crockpot and start making more Fall recipes. I found this easy, soup recipe on Pinterest yesterday, and just had to go ahead and make it for the week ahead. We really like the fact that this soup is loaded with vegetables as well. The recipe doesn’t call for an avocado when serving it, but I added an avocado to the top when I served it last night. I hope you like this soup as much as we do!

creamy tomato

Creamy Tomato, Basil, Parmesan Soup
Adapted from Tastes Better From Scratch

Serves 8


  • 2 (14 oz) cans diced tomatoes, with the juice
  • 1 cup finely diced carrots
  • 1 cup finely diced onions
  • 1 cup finely diced celery
  • 2 Tbsp tomato paste
  • 4 cups chicken broth
  • 1 tsp dried oregano or Tbsp fresh oregano
  • ¼ cup fresh basil (or 1 Tbsp dry basil)
  • ½ cup butter
  • ½ cup flour
  • 1 cup Parmesan cheese
  • 1½ cups half and half
  • 1 tsp salt
  • ¼ tsp pepper

Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.

About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux–it will start to form a thick paste.  Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker.

Stir in the Parmesan cheese, half and half, and salt and pepper. Add additional oregano and basil if needed, to tastes. Stir well. Cover and cook on low for another 30 minutes.

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