This easy Tomato Basil Soup with Parmesan is loaded with veggies and can be prepared on the stovetop or in the 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.
This Creamy Tomato Basil Soup is one of those recipes!
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.
I discovered this recipe last fall and it has become a regular around here.
Why This is The Best Tomato Basil Soup Recipe
- Easy to Make. The prep work and clean-up are minimal and there’s no fancy equipment needed. 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.
- Made with Simple Ingredients. No processed foods, just simple, basic kitchen staples that you probably typcially have on hand. 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.
- Perfect Comfort Food. Nothing says cozy like a bowl of tomato soup on a cold winter day! I also love that it’s full of veggies and yet my kids are happy to eat it.
- Great for Leftovers. Tomato basil soup makes great leftovers and it also freezes well too!
- Budget-Friendly. I love hearty comfort food that doesn’t break the bank!
On days that I plan ahead well, I love the convenience of making this Easy Tomato Basil Soup in my crockpot.
And those days when 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 stovetop.
Watch Video: Learn How to Make This Recipe
What Is the Difference Between Tomato Soup and Tomato Bisque?
Traditionally bisque was a French dish and had a shellfish base, but this isn’t always the case now.
A bisque is usually a little thicker and creamier than soup. Also, if both versions contain cream it’s added during different times of the cooking process.
Ingredients for Tomato Basil Soup
- Diced tomatoes. You can use fresh or canned. Fire roasted canned tomatoes add great flavor!
- Other Veggies. Chopped celery, carrots, onions add another boost of nutrition.
- Seasonings. Oregano, basil, bay leaf, salt, pepper all add great flavor!
- Chicken Broth. Homemade chicken stock is my favorite! In a pinch, you could use water with boullion too. Vegetable stock is also a great option if you want to make this vegetarian.
- Butter. I typically use salted, but unsalted will be okay as well.
- Flour. Just regular all-purpose. Or substitute with gluten-free flour if you prefer.
- Milk. Whole milk will make it creamier, but 2% works too.
- Parmesan Cheese. I use the grated Parmesan that comes in a can because it’s cheaper. But freshly grated will melt even better!
How to Make this Soup
STEP 1: In a large stockpot, combine the diced tomatoes, celery, carrots, onions, chicken broth, oregano, basil, and bay leaf (if you are using it). Cook until the veggies are soft.
STEP 2: For a smooth and creamy soup, use an immersion blender and blend until there are no chunks remaining.
STEP 3: In a separate saucepan, over low heat melt the butter and whisk in the flour. Stir constantly for the next 5 to 7 minutes.
STEP 4: Slowly pour a cup of soup into the flour mixture, stirring constantly. Then pour in an additional 3 cups and continue to stir until smooth.
STEP 5: Combine the roux into the large stockpot and stir in the warmed milk, salt, pepper, and parmesan cheese.
STEP 6: Simmer for just a bit then serve!
Do You Have to Peel Tomatoes Before Making Soup?
Nope, that is not necessary! Actually, a lot of the flavor in tomatoes comes from their peels. When you blend the soup you won’t even be able to tell they are in there.
Can You Make Tomato Basil Soup with Parmesan in the Crockpot?
Yes! I make it in the slow cooker especially when I have a busy day.
Place the veggies, basil, oregano, chicken broth, and bay leaf into the bottom of the crockpot. Cover and cook on low for 5 to 7 hours or until the veggies are soft.
Use the immersion blender if you don’t want chunky tomato soup.
About 30 minutes prior to serving, make the roux and pour it into the slow cooker followed by the warm milk, cheese, salt, and pepper.
Cook on low for another 30 minutes (covered) before serving.
What To Serve Easy Tomato Basil Soup With?
Even though this homemade soup recipe is delicious by itself, here are some of my favorites I usually serve it with:
- White Pizza Grilled Cheese Sandwiches
- Classic Homemade French Bread
- Easy Garlic Butter Swim Biscuits
- Simple Lettuce Salad with Homemade Dressing
Storing and Freezing Instructions
This soup will last about 3 to 4 days when kept in an air-tight container in the refrigerator.
To freeze, allow the soup to cool completely. Transfer to a freezer bag or mason jar where it will stay fresh for up to 2 months.
You can freeze it all together or divide it into portions, which is convenient if you plan on eating single servings.
Other Simple Soup Recipes That You’ll Enjoy:
- Easy Vegetable Beef Soup
- Curry Chicken and Rice Soup
- Creamy Italian Sausage and Pasta Soup
- Cream Cheese Ham and Potato Soup
Creamy Tomato Basil Soup (Crockpot or Stove Top)
- 2 (14 oz) cans diced tomatoes, with juice or 3 cups fresh diced tomatoes with any 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, chopped
- 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
- Add tomatoes, celery, carrots, onions, oregano, basil, bay leaf and chicken broth to a large slow cooker.
- 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!)
- About 30 minutes before serving, prepare a roux by melting butter over low heat and then whisking in the flour. Whisk constantly for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
- Add the roux mixture back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
- Cover and cook on LOW for another 30 minutes or so until ready to serve.
STOVE TOP INSTRUCTIONS:
- Combine first 8 ingredients in large pot. Cook until veggies are soft.
- Make roux as instructed and add to soup.
Recipe adapted from Today’s Mama.
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!
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!
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 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 looks tasty! It will be perfect to make this summer when we get veggies from our CSA. Pinning for later. 🙂
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! 🙂