This easy Tomato Basil Soup with Parmesan is loaded with veggies and can be prepared on the stove top or crockpot. Simple, healthy and delicious!
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One of the ways we try to save money on groceries is by eating at least one meatless meal a week. We love our meat, so I’m always excited when I can find meatless recipes that are so good and full of flavor that we don’t even think about the fact that we’re not eating any meat. This Tomato Basil Parmesan Soup is one of those recipes!
I discovered this recipe last fall and it has become a regular around here. It’s super easy to make which is a win for anyone, right?
On days that I plan ahead well, I love the convenience of making this Easy Tomato Basil Soup in my crockpot. And those days where I’m a little more helter-skelter but need something quick to make for dinner, I just adjust the recipe and make it on my stove top.
The Parmesan cheese, milk and butter make this tomato basil soup just a bit creamy, and the chicken broth adds a nice depth of flavor. I love too that it’s full of veggies and yet my kids are happy to eat it. Since we aren’t crazy about big chunks of tomatoes I lightly blend it with my hand blender, and we think it makes it the perfect consistency.
Add some Classic French Bread and a Simple Lettuce Salad with Homemade Dressing and you have yourself a delicious, simple meal!
Tomato Basil Soup with Parmesan
Easy Tomato Basil Soup with Parmesan (Crockpot or Stove Top)
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
- ½ bay leaf (optional)
- ½ cup flour
- 1 cup Parmesan cheese
- 6 Tbsp. butter
- 2 cups milk, warmed
- ¾ tsp salt (do less if you don't like much salt)
- ¼ tsp black pepper
Instructions
CROCKPOT INSTRUCTIONS:
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Add tomatoes, celery, carrots, onions, oregano, basil, bay leaf and chicken broth to a large slow cooker.
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Cover and cook on LOW for 5-7 hours, until vegetables are soft. (If you don’t want a chunky soup, blend it until smooth. I love using my Immersion Hand Blender to do this!)
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About 30 minutes before serving prepare a roux by melting butter over low heat and then adding 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.
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Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
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Cover and cook on LOW for another 30 minutes or so until ready to serve.
STOVE TOP INSTRUCTIONS:
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Combine first 8 ingredients in large pot. Cook until veggies are soft. Make roux as instructed and add to soup.
Recipe Notes
Recipe adapted from Today’s Mama.
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This recipe looks yummy! I just have one question. I have some tomatoes that I canned last year that I would like to use for this recipe. I canned them in halves. Would I toss the liquid or use it?
Good question, Shawna! I would guess that there is actually less liquid in canned tomato halves, so I would probably add it. But if you are unsure, you could drain the juice off and make the soup without it. Then if you think it could stand to be a bit thinner, just add the juice at that point. By the way, I love how you are using what you have and improvising- that’s a great way to save money! 🙂
This looks tasty! It will be perfect to make this summer when we get veggies from our CSA. Pinning for later. 🙂
I was in a hurry and didnt read properly needless to say I for some reason added it all to the crock pot at once including the flour and butter. Just realized this a few hours in and well I hope it is still good (probably not). Dang, we will see how it turns out. Pretty upset at myself.
Oh that’s so frustrating, Brittney! I’ve done similar things before when I was trying to hurry…and occasionally when I just got distracted in the middle of cooking. 🙁 I wonder how it worked out for you. I’m guessing it was pretty thick and possibly stuck to the “pan”. My one thought was that maybe you could add more tomatoes and/or milk to thin it and then blend it somehow to try to salvage it? I’m so sorry!
This recipe sounds so yummy! I can’t wait to try it. Even my kids will like it 🙂 I was wondering if you have ever tried to can it? My mom used to make a bunch of stuff and can it so we would have good food all year and not just when things were in season. If you have canned it, what was your method if you don’t mind sharing 😉
I do a lot of canning, but I have never tried canning this soup before. I don’t think canning milk based items is recommended though, however, you could probably just mix up everything but the flour, cheese, butter and milk and can that and then just add that part when you go to make the soup. But I don’t know how long you’d need to can it! Maybe as long as other tomato products? Not sure!
I made this soup today and it was yummy. I added a Parmesan rind in the slow cooker with the fresh vegetables rather than after and the flavor was really rich. Great with grilled cheese sandwiches.
Oh, I bet that Parmesan rind made it extra delicious! And yes, we love this with grilled cheese too. Such comfort food! Thanks for stopping back to let me know that you loved it!
I love tomato soup! I bet that Parmesan took it up several notches, too~
Yes, the Parmesan really does add extra flavor that is just so tasty!
We love a good tomato soup around here, especially in the warmer months when it’s hot out but the soup craving is still hanging around. Love that you included instructions for the crock pot, sometimes you really don’t want to heat that kitchen up!
Yes, the crockpot method is especially perfect for warmer weather.