Tomato-Basil Parmesan Soup Recipe

Name: Tomato-Basil Parmesan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 oz) cans diced tomatoes, with juice; 1 cup finely diced celery; 1 cup finely diced carrots; 1 cup finely diced onions; 1 tsp dried oregano or 1 T fresh oregano; 1 T dried basil or 1/4 cup fresh basil; 4 cups chicken broth; 1/2 bay leaf; 1/2 cup flour; 1 cup Parmesan cheese; 1/2 cup butter; 2 cups half and half, warmed; 1 tsp salt; 1/4 tsp black pepper

Servings: persons

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1/2 bay leaf
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

1
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 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. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14 oz) cans diced tomatoes, with juice, 1 cup finely diced celery, 1 cup finely diced carrots, 1 cup finely diced onions, and more.

Yes, Tomato-Basil Parmesan Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato-Basil Parmesan Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions