Easy Tomato Basil Soup with Parmesan (Crockpot or Stove Top)

This easy Tomato Basil Parmesan Soup is loaded with veggies and can be prepared on the stove top or crockpot. Simple, healthy and delicious!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings 14 cups


  • 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



  1. Add tomatoes, celery, carrots, onions, oregano, basil, bay leaf and chicken broth to a large slow cooker.
  2. 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!)
  3. 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.
  4. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk, salt and pepper.
  5. Cover and cook on LOW for another 30 minutes or so until ready to serve.


  1. Combine first 8 ingredients in large pot. Cook until veggies are soft. Make roux as instructed and add to soup.

Recipe Notes